Ingredients

• 2 teaspoons cardamom pods, crushed (about 20 pods)
• 2 teaspoons whole coriander seeds
• 1/4 teaspoon whole black peppercorns
• 11 (3") cinnamon sticks, divided
• 1 (2") piece ginger, unpeeled, thinly sliced
• 2 medium oranges
• 6 tablespoons honey
• 3 tablespoons whole leaf black tea or 3 bags black tea
• 9 ounces dark rum

Instructions

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. Using a peeler, peel orange zest into long strips about 3" each. Reserve 6 pieces for garnish, then add remaining zest to pot.
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. 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. Do Ahead Tea mixture, without rum, can be made 1 week ahead; cover and chill.
6. Tea mixture, without rum, can be made 1 week ahead; cover and chill.