Chai-Spiced Hot Toddy

Name: Chai-Spiced Hot Toddy
Yield: 4 servings
Ingredients: 1 2 teaspoons cardamom pods, crushed (about 20 pods); 1 2 teaspoons whole coriander seeds; 1 1/4 teaspoon whole black peppercorns; 1 11 (3") cinnamon sticks, divided; 1 1 (2") piece ginger, unpeeled, thinly sliced; 1 2 medium oranges; 1 6 tablespoons honey; 1 3 tablespoons whole leaf black tea or 3 bags black tea; 1 9 ounces dark rum

From the kitchen of Carly

Warming spices bloom in hot water, then black tea and dark rum transform the broth into something deeply comforting. Orange zest and fresh ginger ground the chai flavors, while honey rounds everything into a sip that tastes like intentional luxury on a cold night.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 teaspoons cardamom pods, crushed (about 20 pods)
12 teaspoons whole coriander seeds
11/4 teaspoon whole black peppercorns
111 (3") cinnamon sticks, divided
11 (2") piece ginger, unpeeled, thinly sliced
12 medium oranges
16 tablespoons honey
13 tablespoons whole leaf black tea or 3 bags black tea
19 ounces dark rum

Instructions

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