Heat a quart of apple cider in a saucepan over medium heat. Add 2 to 3 cinnamon sticks, a few start anise, a pinch of ginger and a few cloves. Stir occasionally until cider is hot. Remove spices with a slotted spoon. Ladle into mugs, adding a shot of rum into each, if desired. Serves 4 to 6.
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