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Chai-Spiced Hot Toddy

['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']

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.

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