Yield: 2 servings
Time: 10 minutes active, 20 minutes total
Ingredients:
50 g ( 1/3 cup) cashew nuts
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 tablespoons maple syrup to taste (or sub any other sweetener)
475 ml (2 cups) unsweetened almond milk (or sub any other plant-based milk)
Splash rum or brandy to taste (optional - ensure vegan/gluten-free if necessary)
Instructions:
Place the cashew nuts, vanilla, cinnamon, cloves, nutmeg, maple syrup and milk in a pan.
Bring to the boil then cook on a low heat for around 7 minutes.
Transfer to a blender and whizz until smooth.
Transfer back to the pan to reheat if you like, or pour into mugs.
Add a splash of rum or brandy to taste, if desired.
Keeps covered in the fridge for up to a few days - can be enjoyed hot or cold. Reheat in the microwave or in a pan on the hob (stove).
Source: Rhian's Recipes