Because you actually don’t need eggs, nor cream, to make a deliciously sweet & beautifully spiced festive drink! The brandy is optional too, but it does make things extra festive ;)
You will need
Serves 2
- 2 cups oat milk (or plant milk of choice)
- 1 cup plant-based cream
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg, plus extra for dusting
- 1 cardamom pod
- 5 strands saffron
- 75g brown sugar
- 2 teaspoons vegan custard powder
- 100ml brandy (optional)
For the topping
- 1 tablespoon cacao powder
- 100ml plant-based cream
- 15g icing sugar
Recipe: Simon Toohey
Directions
-
Step 1
Heat milk and cream in a pan over a medium-low heat. Add vanilla and brown sugar and stir through.
-
Step 2
Add cinnamon to a small bowl with nutmeg and custard powder. Add a ladle of the warm milk mixture and whisk to form a smooth paste. Pour the mixture into the pot. Add the cardamom and saffron, simmer for a few minutes until it’s warmed through. Turn off the heat and stir in the brandy, if using. (This can be added at the start to cook off the alcohol through heating if needed!)
-
Step 3
For the topping, whisk the ingredients until stiff peaks form.
-
Step 4
Pour the warm milk mixture through a strainer into a glass with a handle or a mug. Spoon over the cream and dust with a touch of nutmeg to serve.
Recipe: Simon Toohey
More nut-free dishes
VegNog
Directions
5 mins to prep
-
Step 1
Heat milk and cream in a pan over a medium-low heat. Add vanilla and brown sugar and stir through.
-
Step 2
Add cinnamon to a small bowl with nutmeg and custard powder. Add a ladle of the warm milk mixture and whisk to form a smooth paste. Pour the mixture into the pot. Add the cardamom and saffron, simmer for a few minutes until it’s warmed through. Turn off the heat and stir in the brandy, if using. (This can be added at the start to cook off the alcohol through heating if needed!)
-
Step 3
For the topping, whisk the ingredients until stiff peaks form.
-
Step 4
Pour the warm milk mixture through a strainer into a glass with a handle or a mug. Spoon over the cream and dust with a touch of nutmeg to serve.
You will need
Serves 2
- 2 cups oat milk (or plant milk of choice)
- 1 cup plant-based cream
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg, plus extra for dusting
- 1 cardamom pod
- 5 strands saffron
- 75g brown sugar
- 2 teaspoons vegan custard powder
- 100ml brandy (optional)
For the topping
- 1 tablespoon cacao powder
- 100ml plant-based cream
- 15g icing sugar