Place the cinnamon sticks, peppercorns, cloves, cardamom pods, and star anise in a small pot. Toast them over medium heat for 1 to 2 minutes, or until they smell fragrant.

Add the almond milk and ginger, then reduce the heat to low. Gently simmer for 5 minutes.

Turn off the heat and add the tea bags. Cover the pot and let the tea steep for 10 minutes.

Set a fine mesh strainer over a bowl or measuring cup. Pour the tea mixture through the strainer to remove the spices, tea bags, and ginger.

Stir in the maple syrup, adding more to taste. Pour the chai latte into mugs and top with foamed milk, if desired.

Garnish each mug with a cinnamon stick and dust with ground cinnamon, if you like.