Ingredients:

  • 2 Cinnamon sticks
  • 6 Green cardamom pods, cracked
  • 4 Whole cloves
  • 1 Star anise
  • 0.5 tsp Black peppercorns
  • 1 inch Fresh ginger, sliced into rounds
  • 14 oz Full-fat canned coconut milk
  • 0.5 cup Filtered water
  • 1.5 tbsp Maple syrup
  • 0.5 tsp Vanilla bean paste
  • 1 pinch Flaky sea salt

Instructions:

  1. Place the cinnamon, cracked cardamom, cloves, star anise, and peppercorns in the dry saucepan over medium heat for 2 minutes until you hear a faint crackling and smell the aroma.
  2. Toss in the ginger rounds and let them sizzle for 30 seconds.
  3. Pour in the 0.5 cup of filtered water. It will bubble and steam, picking up all the toasted spice particles from the bottom.
  4. Pour in the 14 oz of full fat coconut milk. Whisk steadily to combine the water and milk into a single, shimmering liquid.
  5. Stir in the 1.5 tbsp of maple syrup and the pinch of flaky sea salt.
  6. Bring the mixture to a gentle simmer. Stop when you see small bubbles forming around the edges, but before a rolling boil. This should take about 4 minutes.
  7. Stir in the 0.5 tsp vanilla bean paste right at the end.
  8. Turn off the heat, cover the pot, and let it sit for 5 minutes. This is where the magic happens.
  9. Pour the liquid through your fine mesh strainer into a pitcher or directly into mugs.
  10. If using a frother, tilt the mug and froth for 15 seconds until a thick, velvety foam forms on the surface.