serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 cups oat milk
- 1 cup plant-based cream
- 1 tsp vanilla extract
- 75 g brown sugar
- 1 tsp cinnamon
- ¼ tsp grated nutmeg
- 2 tsp vegan custard powder
- 1 cardamom pod
- 5 strands saffron
- 100 ml brandy (optional); this can be put at the start and cooked, to cook off the alcohol, if preferred
For the top
- 1 tbsp cacao powder
- 100 ml plant-based cream
- 15 g (5-6 teaspoons) icing sugar
- Grated nutmeg
Instructions
- Heat milk and cream in a pan over a medium-low heat. Add vanilla and brown sugar and stir through.
- 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 pan. Add the cardamom and saffron and simmer for a few minutes until it's warmed through. Turn off the heat and stir in the brandy.
- For the topping whisk the ingredients until stiff peaks form.
- Pour the warm milk mixture through a strainer into two glasses with a handle, or mugs, Leaving room at the top. Carefully spoon over the cocoa cream and dust with nutmeg to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
