Add coconut milk, sugar, cinnamon, nutmeg & vanilla bean into a medium saucepan on medium low. Whisk to break up any coconut cream. Bring to just below a simmer*. Heat for 15 mins to infuse the spices, whisking periodically. Add Croft Tawny Port & brandy to the pan. Simmer for 5-10 mins to warm. Remove vanilla bean pod and nutmeg before serving.
Use a ladle to sever into mugs or teacups. Grate nutmeg on top and garnish with whole star anise.
*Do not let the mixture boil. It will cook off the alcohol as well as burn the coconut milk.
The Croft Reserve Tawny is drawn from wines selected for their smoothness and mellow character. These are aged for up to seven years in oak casks in Croft’s cellars. The individual wines are then blended together a few months before bottling for balance and completeness.