Yield: serves 4
In a heavy bottom sauce pot (preferably a Dutch oven), heat cinnamon, star anise, cardamom pods, and cloves over medium heat until fragrant, about 1 minute. Stir often to ensure spices do not burn.
Reduce heat to low and pour in red wine. Add vanilla bean, orange peel, orange slices, and brown sugar. Stir to combine. Bring to a simmer and allow sugar to dissolve. Remove from heat. Cover pot and allow spices to steep for 15 minutes.
Strain out spices, orange, and peel. Add honey whiskey and Tuaca. Stir to combine. Back mixture back to a simmer. Serve warm and garnish with orange slices, cinnamon stick, and star anise.