1Lightly crush the cinnamon, peppercorns, cloves, and cardamom pods in a mortar and pestle or on a cutting board with the bottom of a saucepan
2Put the crushed spices, ginger & citrus peels 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.
3Add the tea bags, immediately remove from the heat, and steep for 3 to 4 minutes.
4Remove 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 it boil. Serve hot.