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In a small saucepan, bring the water and spices to a boil. Whisk the spices in the water. Once the water reaches a boil, turn off the heat and allow the spices to steep in the water for 5 minutes.
After 5 minutes, turn the heat back on and add the black tea bags and maple syrup. Return to a slight boil (the goal is a hot liquid for steeping). Once boiling, turn off the heat. Steep the tea bags in the water and spices for 5 minutes.
Remove the tea bags and strain the tea through a fine mesh strainer. Reserve ½ cup of chai concentrate to make a latte right now. Store the remaining chai concentrate in a jar in the fridge up to 2 weeks.
In a small saucepan, bring the milk, maple syrup, and a pinch of cinnamon to a slight boil (the sides of the milk will begin to bubble), stirring often. Once the sides of the milk begin to bubble, remove the pan from heat.
Using an immersion blender, blend the milk until it's frothy. Alternatively, use a fork to vigorously whisk and froth the milk.
Pour ½ cup chai concentrate into a mug. Slowly pour in the frothed milk. Sprinkle the top with an extra pinch of cinnamon, if desired.
Serve warm.