Ingredients:

  • 2 large navel oranges, thinly sliced into rounds (about 450 g)
  • 1 lemon, thinly sliced (about 115 g)
  • 3 cinnamon sticks, about 7.5 cm each
  • 8 whole cloves
  • 4 green cardamom pods, lightly crushed
  • 2 whole star anise pods
  • 1 inch fresh ginger, sliced into coins (about 10 g)
  • 8 cups (1.9 L) water
  • 1/4 cup (55 g) packed brown sugar, optional
  • 8 orange rounds, for garnish (1 per mug)

Instructions:

  1. Wash the oranges and lemon well. Trim off the ends and slice the fruit into rounds about 3 mm (1/8 inch) thick.
  2. Slice the ginger into thin coins. Crush the cardamom pods lightly with the flat side of a knife.
  3. Add the water, citrus rounds, cinnamon sticks, cloves, cardamom, star anise, and ginger to a 4-quart heavy-bottomed saucepot. Stir once.
  4. Set the burner to medium and heat for 10 to 12 minutes, until small bubbles just break the surface and the liquid reaches 77 to 82°C (170 to 180°F). Do not let it reach a rolling boil.
  5. Reduce the heat to low and keep the liquid at a lazy simmer for 1 hour to 1 hour 15 minutes, until the liquid is clear golden amber and smells strongly of cinnamon and citrus.
  6. Stir in the brown sugar, if using, until dissolved, about 1 minute. Taste and add more only if needed.
  7. Turn off the heat. Cover the pot and let it steep for 10 minutes.
  8. Set a fine-mesh strainer over a heatproof pitcher. Pour the liquid through and discard the solids.
  9. Ladle the drink into mugs, add one orange round to each, and serve warm.