Using a mortar and pestle, gently pound the cardamom pods, fennel seeds, coriander seeds and black peppercorn.
In a saucepan combine all the water and spices together and bring to a gentle simmer. Simmer for 15 minutes.
Take it off the heat and add in the tea bags and brown rice syrup. Remove the tea bags or tea strainer after 4 minutes, then allow the mixture to cool completely.
Strain out the spices and pour the chai tea concentrate into a clean, sterilised bottle.
Warm 1/2 a cup of your favourite milk along with 1/2 cup of chai tea concentrate and enjoy with a sprinkle of ground cinnamon on top.
Store the remaining concentrate in the refrigerator for up to three weeks.