Chai-Spiced Hot Toddy

Directions

1. 1.

   Toast cardamom, coriander, peppercorns, and 5 cinnamon sticks in a large pot over medium-high heat until fragrant, about 1 minute. Add ginger and 8 cups water.

2. 2.

   Using a peeler, peel orange zest into long strips about 3" each. Reserve 6 pieces for garnish, then add remaining zest to pot.

3. 3.

   Bring to a boil, then reduce heat, cover, and simmer 15 minutes. Remove from heat and stir in honey and tea. Let steep 5 minutes.

4. 4.

   Strain through a fine-mesh sieve into a large bowl or pot. Divide among mugs and top off with rum. Garnish with reserved orange peels and cinnamon sticks.

5. 5.

   Tea mixture, without rum, can be made 1 week ahead; cover and chill.