In a 6-qt. slow cooker, combine the water, apple juice, brown sugar and tea bags. Place the cinnamon sticks, ginger, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in slow cooker.
Cover and cook on high until heated through, 2-3 hours. Discard tea bags and spice bag. Serve warm in mugs.