Spiced Caramel Syrup
1 cinnamon stick
1 star anise
3 cardamom pods
100g dark brown sugar
Place all the spices, brown sugar and water into a saucepan over a medium heat, stir until the sugar is dissolves, bring to the boil and then decrease the heat and simmer until a syrup forms. Leave to cool before taking out the cardamom pods, cinnamon stick and star anise.
This will keep for up to 3 weeks, refrigerated, in a sealed sterilised bottle.
It also works well folded into cream or over sticky toffee pudding.
2 to 3 tablespoons is delicious for 200ml to 250ml of your favourite coffee but it is to your taste. Add your foamed milk or alternative over the top and dust over some ground cinnamon.