Ingredients
SERVES: 2
For the topping
Method
- Heat the oat milk and cream in a saucepan over a medium-low heat. Once warm, add the vanilla extract and brown sugar, and stir through.
- In a small bowl, combine the cinnamon, nutmeg and custard powder with a ladle of the warm milk mixture, and whisk to form a smooth paste.
- Pour the paste into the pan, add the cardamom and saffron, and simmer for a few minutes.
- While the pan is simmering, whisk together the topping ingredients until stiff peaks form.
- Remove the pan from the heat, and stir in the brandy, if using (see tip).
- Set out two mugs or heat-proof glasses, and strain an equal quantity of the warm milk mixture into each one, leaving around 2cm of space at the top.
- Spoon the topping into each glass, and dust with nutmeg to serve.
TIP: If you’d like to include the brandy for flavour but prefer a lower alcohol content in the final drinks, add it at step 1 so the alcohol can reduce during heating.
Recipe by Simon Toohey for VegKit.com.
