Recipe by James Eddington

Spiced cream
Serves four.

1/2 cup light sour cream
1/2 teaspoon ground allspice
1 1/2 teaspoons real maple syrup
1/8 teaspoon ground cardamom
(A Shot of Captain Morgan’s Spiced Rum wouldn’t hurt)
Combine light sour cream, allspice, maple syrup and cardamom in bowl; mix well.
Cover and chill in refrigerator until ready to use.