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.
2 TB pure maple syrup, 2 black tea bags
Remove the tea bags and strain the tea through a fine mesh strainer and into a heat-safe jar.
Allow the concentrate to cool at room temperature (about 30 minutes), then place in the fridge to chill. Store the chai concentrate in a jar in the fridge up to 2 weeks (sealed with a lid).
Make an Iced Chai Latte
Fill an 8-ounce drinking glass with ice cubes.
Pour 1/2 cup of the chilled chai concentrate over the ice cubes. I recommend using a small strainer, positioned over the glass, to pour the chilled concentrate through the strainer and into the glass. As the concentrate chills, some of the spices (that weren't filtered out when making the concentrate) and sweetener can clump together, so the strainer will catch this.
Add 1/3 cup of cold milk of choice (dairy milk or dairy-free milk) to the chai concentrate: vanilla or plain almond milk, coconut milk, or whole milk, etc.