Ingredients

• 2 servings
• 3½ cups fresh apple cider
• 18 green cardamom pods, lightly crushed
• 1 3" cinnamon stick, broken into pieces with the flat side of a chef’s knife
• 1 2" piece ginger, peeled, thinly sliced
• 6 whole cloves
• 1 tsp. black peppercorns
• 4 black tea bags, such as PG Tips
• 2 tsp. ghee, unsalted butter, or virgin coconut oil (optional)

Preparation

• Step 1
  Bring apple cider, cardamom, cinnamon, ginger, cloves, and peppercorns to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer gently, stirring occasionally, until reduced by about half, 8-10 minutes. Remove from heat. Add tea bags and press down to submerge. Cover and let steep 5 minutes.
  Step 2
  Strain tea mixture through a fine-mesh sieve into a large measuring glass, pressing firmly on solids to extract as much liquid as possible. Wipe out saucepan. Return chaider to saucepan and reheat over medium until just barely simmering.
  Step 3
  Divide chaider and ghee, if using, between mugs.
  Step 4
  Do Ahead: Cider and tea mixture can be made 5 days ahead. Strain and chill. Gently reheat in a small saucepan over medium heat.