Chai syrup

1. Preheat the oven to 350F (175C).
2. Crush the cardamom pods slightly and add them to a baking sheet along with the cinnamon stick, whole cloves, black peppercorns, fennel seeds, and coriander seeds to a baking sheet and toast in the oven for 5 minutes. They should be very fragrant but be careful not to burn them.
3. Add the toasted spices to a medium pot with ginger, water, and maple syrup. Bring to a boil, lower the heat slightly and simmer for 10-15 minutes. The longer you simmer the syrup, the stronger the flavors will be. Towards the end of cooking, stir in the vanilla.
4. Strain the syrup into a clean jar and allow it to cool before closing it with a lid and storing it in the fridge.
5. You can let the syrup cool before adding to the cocktail but it's okay to use it right away.

Chai White Russian

1. Add ice to a whiskey glass.
2. Pour vodka, Kahlua, and chai simple syrup over the ice. Add more or less syrup depending on how sweet you like your cocktails. Stir with a cocktail spoon to mix.
3. Optional: Use a handheld milk frother to froth the milk a little bit. This helps it to sit on top of the alcohol and be more creamy without using a heavy creamer.
4. Slowly pour the frothy or regular milk over the alcohol and serve garnished with a cinnamon stick or with a straw.