Add the water and all the spices to a pot. (see note 1) Heat over high heat until it just comes to a boil, them turn heat to medium and simmer for 20 to 30 minutes and take off the heat.

Add in the tea bags and let steep 5 to 10 minutes depending on how concentrated you want the flavor to be. Remove tea bags and add sweetener of choice if desired.

Store in the fridge for 1 to 2 weeks or freeze in ice cubes for later.

Note 1: If you have a 4th burner pot you can easily strain through the small holes in the lid. Or you can use a normal pot and use a large tea ball or muslin tea bag to hold the spices. You can also just pour the tea through a fine mesh strainer to remove the spices.

In the morning: Put water and spices (or spice bag) in your 4 quart slow cooker. You can use a large tea ball or muslin tea bag to make straining easier or you can strain out at the end with a fine mesh strainer. Cook on low for 8 to 10 hours.

After cooking: Add in tea bags to the slow cooker and turn to high. Let steep 5 to 10 minutes depending on how concentrated you want the flavor to be. Remove tea bags and add sweetener if desired. Take out the cinnamon sticks. If you didn't use a spice bag, pour into a pitcher while straining out the spices through a piece of cheesecloth placed in a funnel to remove the rest of the whole spice.

Store in the fridge for 1 to 2 weeks. It can be frozen as well.