2 (4-inch) cinnamon sticks
1/2 teaspoon whole black peppercorns
2 to 3 whole cloves
3 to 5 whole cardamom pods, optional
5 coin-size pieces fresh ginger or ½ tsp. ginger
2 (1-inch) strips fresh orange peel
2 (1-inch) strips fresh lemon peel
5 cups cold water
4 bags orange-pekoe tea
3 cups apple cider
1 orange, juiced
Lightly crush the cinnamon, peppercorns, cloves, and cardamom pods in a mortar and pestle or on a cutting boardwith the bottom of a saucepan. Transferto a medium saucepan, add Combine the ginger, citrus peels. Put the crushed spices in a medium saucepan and add the water. Bring to a boil, reduce the heat, and simmer, partially covered, until aromatic, and the cinnamon stick opens a bit, about 10 minutes. Add the tea bags, immediately remove from the heat, and steep for 3 to 4 minutes.
Remove the tea bags, and add the cider and juice of 1 orange. Return the pan to a medium heat and warm, taking care not to let the tea boil or use the crockpot. Serve hot.