6 cinnamon sticks (+ more spices like star anise or cloves if you like)
1 tsp. whole peppercorns (in a sachet)
Add all ingredients to a slow cooker and stir to combine. Heat on high for one hour. Reduce the temperature to low to keep it warm for up to 5 hours. If you don’t have a slow cooker, simply place ingredients in a heavy based casserole dish or saucepan, bring to the boil and simmer with the lid on, leaving it on a very low heat for about 45 minutes.
To serve, spoon into insulated glassware. Garnish with a few seasonal berries, a stick of cinnamon and orange slice.