Pour milk into a large skillet set over slightly less than medium heat.

Place the cardamom pods, allspice, and cloves in a plastic bag and place on a cutting board. Gently pound on the spices with a meat mallet or rolling pin just until they crack. (They should remain mostly whole, but opened up a bit).

Add the cracked spices, star anise, cinnamon sticks, ginger, vanilla extract, and honey to the skillet and stir to combine. Simmer until the milk is very warm and fragrant, approximately 5-6 minutes, then add the tea bags to brew for another 5 minutes.

Remove from heat and discard the tea bags, squeezing first to release as much flavor as possible. Strain the mixture through a fine-mesh strainer, reserving the liquid. Discard the solids and divide two-thirds of the remaining liquid between individual serving mugs and set aside.

Pour the remaining mixture into a blender and blend on high for 1-2 minutes, or until a nice foam develops.

Divide the liquid from the blender among the serving mugs and top off each with a big spoonful of foam. Sprinkle with a dash of cinnamon and garnish with star anise, if desired. Serve immediately and enjoy your Vanilla Chai Latte!