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