In a medium saucepan, combine halved figs, cinnamon sticks, and 4 1/2 cups (1.06L) water and bring to a gentle simmer over medium-high heat, stirring occasionally. Let simmer 1 minute. Add tea bags, remove pan from heat, and let steep 5 minutes. Discard teabags, then allow cinnamon-fig tea to stand for 45 minutes. Fine strain into a sealable container, pressing on solids with a spoon to extract as much liquid as possible. Refrigerate at least 1 hour to chill, and up to 24 hours.
Published at Wed, 15 Nov 2017 12:55:00 +0000