Before toasting spices, lightly crack with a mortar and pestle, or on a cutting board by tapping with the end of a rolling pin

Toast allspice, pink peppercorns and cinnamon bark in an ungreased pan/skillet on low heat until aromatic, about 2-3 minutes

Pour filtered water directly into pan over toasted spices and bring to a simmer over medium heat; simmer for 5 minutes

Add chamomile flowers or tea bag and steep for five minutes

Combine buckwheat honey and rum in mug

Strain spiced chamomile tea and pour into mug containing buckwheat honey and rum; stir to combine

Garnish with a cinnamon stick, if desired

Recipe courtesy of mixologist Julia Momose, made for the National Honey Board