Ingredients:

  • 2 inches fresh ginger, smashed
  • 3 whole cinnamon sticks
  • 8 green cardamom pods, cracked
  • 4 whole cloves
  • 1 star anise
  • 5 black peppercorns
  • 13.5 oz full-fat coconut milk
  • 0.5 cup water
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla bean paste

Instructions:

  1. Crack the cardamom. Use the side of a knife or a heavy spoon to split the green pods until the small black seeds are visible.
  2. Place the cinnamon, cardamom, cloves, star anise, and peppercorns in a small saucepan over medium heat for 1 minute until they smell toasted and aromatic.
  3. Add the ginger. Toss in the smashed 2 inches of fresh ginger and stir for 30 seconds.
  4. Pour the liquids. Add the 0.5 cup water and 13.5 oz full fat coconut milk to the pot.
  5. Simmer gently. Bring the mixture to a bare simmer over medium low heat. Watch for small bubbles around the edges but do not let it reach a rolling boil.
  6. Infuse the flavors. Maintain the simmer for 8 minutes.
  7. Sweeten the batch. Stir in the 2 tbsp maple syrup and 1 tsp vanilla bean paste.
  8. Strain the milk. Pour the liquid through a fine mesh sieve into two mugs to catch all the whole spices and ginger bits.
  9. Froth for texture. Use a handheld frother for 20 seconds until a thick, velvety foam forms on top.
  10. Serve immediately. Garnish with a tiny pinch of ground cinnamon or an extra star anise for a professional look.