Toasted Spice Coconut Syrup (LyAnna Sanabria’s Coquito)

Ainekset

1 tablespoon whole cardamom pods

1 tablespoon small allspice berries

5 large cinnamon sticks, crushed (look for large cassia sticks, not smaller Ceylon)

15 whole cloves

1 whole nutmeg seed, grated

1 star anise pod

15-ounce can coconut cream

1 heaping teaspoon vanilla paste (such as Nielsen-Massey)

14-ounce can coconut milk

Ohjeet

Toast the cardamom, allspice, crushed cinnamon, cloves, grated nutmeg and star anise in a medium pot over low to medium heat. This should take less than 5 minutes. Don’t let the pot get too hot to avoid curdling the milks in the next step.

Add the coconut cream to the pot, then stir in the vanilla paste.

Bring to a light boil.

Simmer gently, stirring to avoid burning, until the liquid starts to reduce, not longer than 10 minutes.

Remove from heat immediately, and let cool to room temperature.