Put 1 cup coconut cream and 1/3 cup cane sugar in a small saucepan. Stir and bring to a gentle boil, then lower the heat to medium-low and simmer 10 to 15 minutes, stirring occasionally. Cool completely and refrigerate; it thickens as it cools and keeps for a few weeks.

Coarsely crush the cinnamon sticks and star anise with a pestle and mortar, then dry-toast in a pan over medium heat for a few minutes. Turn off the heat and tip them into a large heatproof bowl with the tea leaves.

Add the Assam tea, a generous pinch of salt, vanilla, and 1/4 cup sugar to the bowl. Pour in 4 cups of just-boiled water, stir, and steep 3 to 5 minutes. Strain through a sieve. The base makes about 4 drinks and keeps refrigerated for up to two weeks.

Stir 2 tablespoons of condensed coconut milk into each cup of tea base and watch it bloom into a burnt-orange caramel colour. Pour over ice, float a splash of oat or coconut milk on top, stir once, and serve.