Apple Cinnamon Punch
Peel the ginger, cut into thin slices and place in a saucepan with the star anise and cinnamon. Add the tea bags and pour 250 ml (approximately 1 cup) boiling water over the spices and tea and infuse for 2 minutes. Remove the tea bag. Add the apple juice and heat the punch on the stove, but do not boil. Add the sugar and stir in the rum. Remove from the heat and season to taste with more ginger and star anise. Pour the punch into glasses, garnish with a cinnamon stick and serve.