9 fluid ounces apple and ginger tea, from herbal teabag
1 1/2 ounces soft dark brown sugar
2 sticks cinnamon
2 fresh bay leaves
2 cardamom pods
Pour the cider, rum and herbal tea into a wide saucepan. Add the sugar and place the saucepan over a low heat. Slice the clementines in half and stick a clove into each half. Add the clementines to the pan. Break the cinnamon sticks in half. Add the cinnamon, bay leaves and cardamom pods to the saucepan. Heat the saucepan until the mixture is almost boiling. Turn down the heat once the pan is near to boiling.
To serve, ladle the mulled cider into heatproof glasses with handles.