To prepare concentrate: Combine water, tea, honey, vanilla, cinnamon, cloves, cardamom, ginger, nutmeg, rind, and peppercorns in a saucepan and bring to a boil over high heat. Boil for 10 minutes, reduce heat and simmer, covered, for 30 minutes. Strain through a fine mesh sieve lined with cheesecloth, pressing and squeezing out all liquid from the tea bags. Store concentrate in an airtight container in the refrigerator for up to 1 week.

To assemble latte. Place cinnamon stick in a tea glass or mug and combine equal parts warm Chai Concentrate with steamed milk. Dust with ground cinnamon and sweeten with additional honey if desired.