Ingredients:

  • 1 can (400ml) full-fat coconut milk
  • 120ml filtered water
  • 2 bags bold black tea
  • 2 whole cinnamon sticks
  • 6 green cardamom pods, lightly crushed
  • 5 black peppercorns
  • 1 star anise
  • 4 whole cloves
  • 15g fresh ginger, sliced into rounds
  • 0.25 tsp ground nutmeg
  • 1 pinch sea salt
  • 1.5 tbsp maple syrup
  • 0.5 tsp pure vanilla extract

Instructions:

  1. Place the cinnamon, crushed cardamom, cloves, star anise, and peppercorns in the dry saucepan over medium heat. Cook 2 minutes until you smell a warm, woody aroma.
  2. Pour in 120ml filtered water and 400ml full fat coconut milk.
  3. Drop in your 15g sliced ginger, 0.25 tsp nutmeg, and a pinch of sea salt.
  4. Submerge the 2 black tea bags into the liquid. Simmer on low for 5 minutes. Do not let it reach a rolling boil, or the coconut milk may separate.
  5. Stir in 1.5 tbsp maple syrup and 0.5 tsp vanilla extract. Continue to heat for 2 minutes until the liquid turns a deep tan color.
  6. Set your fine mesh strainer over a heat proof pitcher or two mugs. Pour the mixture through to catch all the whole spices.
  7. Use a handheld frother directly in the mugs. Froth for 30 seconds until a velvety layer of bubbles forms on top.
  8. Dust the top with a tiny pinch of extra nutmeg or cinnamon. Serve immediately while the steam is still rising.