Nutrition per serving may change if servings are adjusted.
3 cups water
2 (11.3 to 12 ounce) cans pear nectar
1 tablespoon honey (optional)
4 inches stick cinnamon
1 teaspoon whole cloves
6 tea bags
Small orange slices, halved (optional)
Stick cinnamon (optional)
Using a vegetable peeler, remove three wide strips of peel from the orange; set peel aside. Juice the orange into a large saucepan.
Add the water, pear nectar and honey (if using) to orange juice in saucepan. For spice bag: Place the 4 inches of stick cinnamon, the cloves and the orange peel strips in the center of a 6-inch square of double-thickness, 100%-cotton cheesecloth. Bring corners together and tie with 100%-cotton kitchen string. Add spice bag to pear nectar mixture.
Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Add tea bags; cover and let stand for 5 minutes. Remove tea bags and spice bag; discard. Serve in warm mugs. If desired, float orange slices on top of individual servings and serve with additional stick cinnamon.