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Spiced Rum Choc Egglessnog

This warming spiced rum and chocolate nog has all the flavour but none of the egg. Topped with vegan cream and brownie pieces, it makes a fitting treat for Christmas Eve.



Ingredients

For the brownie:

  • 1 tbsp vegetable oil
  • 1 tbsp light brown soft sugar
  • 2 tbsp plain flour
  • 2 tsp cocoa powder
  • ¼ tsp baking powder
  • 1 tbsp almond milk
  • ½ tbsp coconut yoghurt
  • 10g (0.2 oz) vegan dark chocolate

For the choc nog:

  • 2 tsp cocoa powder
  • 1 tsp light brown soft sugar
  • Pinch of grated nutmeg
  • 1 tbsp rum or your favourite spirit
  • 250ml (9 fl oz) almond milk

To serve:

  • Vegan spray cream
  • Vegan chocolate sauce (optional)

Method

  1. Mix together all the brownie ingredients, except the chocolate, in a small bowl. Line a medium-sized mug with clingfilm. Spoon the batter into the lined mug, level the surface, then top with the chocolate. Microwave at 600W for 1 minute 30 seconds.
  2. Leave to cool for a few minutes, then lift out of the mug using the clingfilm. Discard the clingfilm and set the brownie aside.
  3. Mix together the cocoa powder, sugar and nutmeg in a large clean mug. Stir in the rum, followed by the milk. Microwave at 600W for 1 minute. Stir and remove from the microwave, or heat for a further 30 seconds if you prefer it hotter.
  4. Dice the brownie, then serve the hot choc nog, topped with vegan spray cream, the brownie pieces and vegan chocolate sauce.

Recipe from Vegan Mug Cakes: 40 Easy Cakes to Make in a Microwave by Lottie Covell (published by Kyle Books, £10).

This warming spiced rum and chocolate nog has all the flavour but none of the egg. Topped with vegan cream and brownie pieces, it makes a fitting treat for Christmas Eve.