Spiced Cream

• 1 cup half-and-half or 1 cup soy cream
• 12 inch cinnamon stick
• 2 teaspoons coriander seeds
• 1 tablespoon maple syrup

1. Place all but syrup in saucepan and stirring frequently bring to boil.
2. Remove from heat and cover with lid and cool.
3. Using a fine sieve strain then stir in syrup and chill.
4. Keeps for 3 days.
5. Note make sure the tsp and tbsp is a heaping tsp and tbsp because the British measurements are a tad larger than American.
6. For Vegan use the soy cream.

soy cream, cinnamon, coriander seeds, maple syrup

Taken from www.food.com/recipe/spiced-cream-190501 (may not work)