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 😉

Preparation time Prep: 5 mins
cook 10 mins
Skill level Easy Peasy

You will need:

  • 2 cups oat milk
  • 1 cup plant-based cream
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ¼ 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


  • 1Heat milk and cream in a pan over a medium-low heat. Add vanilla and brown sugar and stir through.
  • 2Add 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!)
  • 3For the topping, whisk the ingredients until stiff peaks form.
  • 4Pour 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.
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