1Put *4 cups* of the water and the sugar in a medium saucepan. Add cinnamon stick, ginger slices and the allspice berries. Heat until boiling and the sugar has dissolved, about 5 minutes. Remove from heat. Stir in the dried hibiscus flowers and the mint sprigs or mint tea bags.
2Cover and let steep for 20 minutes. Strain into a pitcher and discard the used hibiscus flowers, allspice berries, etc. Stir in the vanilla paste/extract/bean.
3Add remaining 4 cups of water (or if you want to chill the drink quickly, ice cubes and water) to the tea; chill.
Serve over ice cubes with a slice of orange or lime and fresh mint leaves.