In a medium saucepan, combine water and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved to create a simple syrup.

Add cinnamon sticks, cloves, peppercorns, cardamom pods, star anise, ground ginger, and ground nutmeg to the saucepan. Stir to combine and bring the mixture to a gentle boil.

Reduce the heat to low and let the spices simmer for 10 minutes to infuse the syrup with flavor.

Add the black tea bags to the saucepan and simmer for an additional 5 minutes, ensuring the tea steeps thoroughly.

Remove the saucepan from heat and stir in the vanilla extract.

Strain the syrup through a fine mesh sieve to remove the spices and tea bags. Let the syrup cool to room temperature.

Transfer the syrup to an airtight container or bottle and store in the refrigerator for up to 2 weeks.