For the Lavender Cardamom Simple Syrup:

1. In a small saucepan on the stove over medium heat, add your water and sugar and stir as it heats up, continuing to stir until the sugar has dissolved into the water.
2. Add the lavender blossoms and crushed cardamom pods and stir well. Turn off the heat and set a timer for 15 minutes to allow the lavender and cardamom flavors to infuse into the syrup.
3. After 15 minutes, carefully strain the syrup into a bottle or jar and store for 1 -2 weeks in the refrigerator if the container is clean and tightly sealed.

For the Apple Cinnamon Brown Sugar Syrup:

1. In a small sauce pan on the stove over medium heat, add the apple juice and sugars, stirring to dissolve the sugars as the mixture heats up. Once the sugars are dissolved, add the cinnamon sticks and reduce the heat to low.
2. Simmer the cinnamon sticks in the syrup on low for 30 minutes. At this point you can remove them or let them sit in the syrup til it cools, depending on how strong you want the cinnamon flavor.
3. Carefully remove the cinnamon sticks and store the syrup in a clean tightly sealed container in the refrigerator for 1-2 weeks.

For the Vanilla Chai Syrup:

1. In a small saucepan on the stove, heat your water and sugar over medium heat, stirring until the sugar is completely dissolved.
2. Get your tea bags ready and increase the heat to high just until the syrup starts to boil, then immediately remove from the heat and add the tea bags. Let the tea infuse in the syrup for 5 minutes, then remove the tea bags and stir in the vanilla extract. Transfer the syrup to a clean container with a tightly fitting lid and store in the refrigerator for 1-2 weeks.