House prep · Syrup
Toasted Spice Coconut Syrup
- Yield
- About 4 cups
- Shelf life
- 1 week
- Storage
- Refrigerated
Ingredients
- 1 tbsp cardamom pods
- 1 tbsp allspice berries
- 5 cassia cinnamon sticks, crushed
- 15 cloves
- 1 nutmeg, grated
- 1 star anise
- 1 can (15 oz) cream of coconut
- 1 heaping tsp vanilla paste
- 1 can (14 oz) coconut milk
Method
- 1Toast the whole spices over low-medium heat for under five minutes. Add the coconut cream and vanilla, bring to a light boil and simmer gently up to ten minutes. Cool.
Used in 1
Pouring…