vanilla bean chai syrup

Vanilla Bean Chai Syrup
Makes about 1 1/2 cups or enough for the winter months ahead

Inspired by theKitchn via The Oregonian

1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cardamon
1 teaspoon cinnamon
1 vanilla bean, seeds scraped
1 14-ounce can sweetened condensed milk

Mix spices, vanilla bean seeds and condensed milk together in a small bowl. Transfer to a clean jar with a tight-fitting lid. Store in the fridge for up to six months. To serve, stir a spoonful or two into a cup of black tea – a hint of brown sugar optional.