SPICED COFFEE

Combine 2 cups (175 g) freshly ground coffee (for a plunger) with 2 Tbsp soft brown sugar, ½ tsp ground toasted cardamom (here) and ½ tsp ground ginger in a large heatproof jug. Split ½ vanilla bean lengthways and add it to the jug, scraping in the seeds. Pour in 3 cups (750 ml) boiling water and leave to infuse overnight.

Line a sieve with four layers of muslin (or a couple of clean Chux cloths) and place over a large bowl. Pour the coffee mixture into the sieve and discard the coffee grounds. Store the coffee concentrate in the fridge.

To serve, heat the coffee concentrate in a small saucepan, then mix 1 part concentrate with 1 part boiling water (or to taste) and add milk (to taste). Makes 3 cups (750 ml) concentrate