1 lemon
1 750-ml bottle Riesling, Pinot Grigio, or Chenin Blanc
2 cups water
1/4 cup honey
1 sprig fresh thyme
5 whole cloves
1/2 cup brandy or dark rum
6-8 chamomile tea bags

Use a zester to cut 6 or 7 long, thin strips of lemon peel from the lemon, then juice the lemon. Wrap lemon peels in plastic wrap and chill until needed.
In a 3 1/2- or 4-quart slow cooker, combine the lemon juice, wine, water, honey, thyme, and cloves.
Cover and cook on low-heat setting for 5 to 6 hours or high for 1 1/2 to 2 hours. (Do not boil.) Stir in brandy. Add tea bags, draping strings over sides of cooker. Cover and cook for 5 minutes more. Use a slotted spoon to remove tea bags, colves, and thyme sprig.
To serve, curl reserved lemon peel strips by wrapping them around a chopstick or a wooden spoon handle. Ladle tea mixture into mugs. Garnish each serving with a lemon peel curl.

Makes 6 - 7 6-oz servings. 196 cal per serving.