Fig Rooibos Dinner Chair

Rooibos gives ripe fig a woody background, while a little balsamic vinegar adds a darker, tangier note. The fig needs to be soft enough to mash easily, and its hard stem should be removed. Strain if you don't enjoy the seeds. The vinegar is seasoning rather than the main flavor, so keep it measured. This is a caffeine-free dinner cooler with a rounded dried-fruit character and a slightly savory finish, more interesting than simply making a tea sweeter.

Ingredients

• 1 tea bag Rooibos tea
• 6 oz Water
• 1 fruit Ripe fig, stem removed
• 1 tsp Balsamic vinegar

Make it

1. Brew the tea in the measured water, using the temperature and steeping time on its packet. Remove the tea bag.
2. Cool the tea in a heatproof container, then chill for about 30 minutes.
3. Mash any soft fruit in a separate glass. Lightly bruise herbs or ginger; add these and the listed juices or spices to the cooled tea.
4. Stir well and taste. Remove ginger or herb sprigs when their flavor suits you. Strain if you prefer a smoother drink, then serve chilled.

Benefits

Rooibos · caffeine-free with fig and balsamic

The rooibos and fig and balsamic combination offers a mellow, woody brewed flavor without caffeine—a useful option when you want another brewed drink later.

Fig, rooibos, and balsamic

The fig contributes a rounded, honeyed fruit flavor to rooibos and balsamic, giving you a specific flavor combination to reach for instead of a default pour.