Chai Syrup: Boil 1 cup of water. Remove from the heat, add the chai tea bags, cover and steep 10-15 minutes. Remove the tea bags and add the maple syrup. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla extract. Let cool. Cocktail: In a cocktail shaker, combine the vanilla rum, lemon juice, orange bitters, and 2 tablespoons of the chai syrup. Shake to combine. Strain into a glass. If desired top with sparkling water. Garnish with cinnamon and star anise.