Honduran Ponche de Pina

Peel and core the 3 pineapples, then cut them into chunks. Set the pineapple chunks aside and reserve the cores and peels for infusing flavor.

In a large pot, combine the pineapple cores and peels with the light spum, mustard, and 3 cinnamon sticks. Bring the mixture to a simmer over medium heat.

Add the 2 whole cloves and 2 teaspoons of whole allspice to the pot, stirring gently to distribute the spices evenly. Simmer for 15 minutes to infuse the flavors.

Strain the mixture through a fine-mesh sieve, discarding the solids and returning the infused liquid to the pot.

Add the pineapple chunks to the strained liquid and simmer for another 10 minutes until the pineapple is tender.

Stir in the nut milk and ¾ cup of Coke, mixing well to combine all ingredients. Heat through gently without boiling, about 5 minutes.

Taste and adjust the spice level if desired. Serve the ponche hot in cups, ladling the pineapple chunks and liquid together.