Place all of the spices (cardamom pods, cinnamon sticks, star anise, cloves, peppercorns) in a skillet and toast for 8-10 minutes over medium-low heat or until fragrant.
Remove from the heat cooling completely, and then placing in a small grinder and pulse until coarse but evenly ground.
Add water to a large saucepan, then add spices and ginger. Simmer over medium heat for 20 minutes, but do not boil.
Add loose-leaf black tea; remove from the heat and cover, allowing to steep for an additional 20 minutes.
Strain liquid into a second saucepan using cheesecloth or a fine mesh sieve. Add Truvia and mix well.
Heat to a very low boil, then reduce heat and simmer for 10 minutes. Transfer to a glass jar or bottle until ready to use.
To prepare the chai, add ½ cup chai tea syrup to 1 cup milk and heat over low heat until warmed through.
Recipe by The Sweetest Occasion at https://thesweetestoccasion.com/2017/09/vegan-chai-tea-latte-recipe/