Combine the cider, orange slices, ginger, cinnamon sticks, vanilla bean, star anise, cloves and peppercorns in a 6-quart stockpot.

If you prefer, bundle the cloves, peppercorns and star anise in cheesecloth and tie securely before adding; this makes the smaller spices easier to remove before serving.

Cover and bring to a gentle simmer over medium heat. Reduce the heat to low and simmer for at least 20 minutes. Before serving, remove the cheesecloth bundle or use a slotted spoon to remove the cloves, peppercorns and star anise. Leave the orange slices, ginger and cinnamon sticks in the cider; the vanilla bean can stay or be removed.

Serve warm, garnished with fresh orange slices and cinnamon sticks, if desired. To keep the cider warm for a crowd, transfer to a slow cooker set to Warm, or keep covered over the lowest heat on the stove.

Combine all of the ingredients in a slow cooker. Cover and cook on Low for at least 2 hours, until hot and fragrant. Remove the small spices or their cheesecloth bundle before serving, leaving the orange, ginger and cinnamon sticks in the cider. Set the slow cooker to Warm for serving.

Set out bourbon or rum alongside the cider for those who wish to imbibe. For another fun option, offer tea bags such as ginger, rooibos or black tea so guests can steep a cup directly in the hot cider. Keep honey nearby for those looking for some added sweetness.