Step 1

Combine the water, tea bags, orange peel, spices and brown sugar in a saucepan. Bring to a rolling boil and turn off the heat.

Step 2

Allow the mixture to steep for 10-15 mins and then strain through a fine mesh sieve, pressing on the tea bags and discarding the solids.

Step 3

Add the milk and warm until simmering over low heat. Add the rum and orange liqueur and buzz with an immersion blender or blend in a blender until frothy. Garnish with a cinnamon stick if desired and serve warm.