For spice bag, place first five ingredients (through peppercorns) on a double-thick, 6- to 8-inch square of 100%-cotton cheesecloth. Bring up corners; tie closed with 100%-cotton string.
In a 3 1/2- or 4-qt. slow cooker combine half-and-half, the water, and honey. Add spice bag. Cover and cook on low 2 to 3 hours. Turn off cooker. Remove and discard spice bag.
Add tea bags to mixture in cooker, draping strings over sides. Let stand, covered, 5 minutes. Remove tea bags, squeezing gently to remove liquid. Stir in brandy. Sprinkle lightly with ground cinnamon. If desired, serve with additional cinnamon sticks.