Cozy Fig Vanilla Milk Tea

Make the fig syrup: Wash figs and cut in half (quartered if dried). Combine figs, sugar, and ¼ cup water in a small saucepan. Bring to a medium boil, then reduce to a simmer. Simmer uncovered 15–20 minutes, pressing figs gently with a spoon. When the liquid coats the back of a spoon and turns deep amber, remove from heat. Cool 5 minutes, then strain through a fine mesh strainer into a glass jar, pressing solids. Cool completely before refrigerating. Keeps up to 2 weeks.

Brew double-strength black tea: Bring 1 cup of water to a full boil. Add 2 black tea bags and steep for 5 minutes (longer than usual — you need strong tea). Remove bags without squeezing. Let cool to room temperature; refrigerate 15 minutes to speed this up if making an iced version.

Prepare vanilla milk: Pour 1 cup of milk into a pitcher or bowl. Add 1 tsp pure vanilla extract and stir. For hot milk tea, gently warm over low heat until steaming but not boiling. For iced, keep cold and refrigerate until ready to assemble.

Assemble — iced version: Fill a tall glass with ice. Add 2–3 tablespoons of fig syrup. Pour the cooled double-strength tea over the ice and syrup. Slowly pour the vanilla milk over the back of a spoon for a beautiful layered effect. Stir gently, taste, and adjust sweetness. Garnish with a thin fig slice if desired.

Assemble — hot version: Add 2–3 tablespoons of fig syrup to your mug first. Pour in the hot brewed tea and stir. Add the warm vanilla milk and stir again. Taste and adjust sweetness. Optional: add a pinch of cinnamon or nutmeg on top.