Festive Vegan Cocktails: Spiced Chocolate Liqueur

You’ll need:

• 20g peeled hazelnuts 
• 350ml vodka 
• 250ml plant-based milk 
• 50g dark chocolate 
• 100g dark sugar (muscovado or soft dark brown) 

Method:

• Step one: Toast hazelnuts in a pan or roast in the oven until they are light brown, lightly break the nuts (not powder just broken), then put in an empty jar with 300ml vodka. Leave to infuse over night
• Step two: Gently heat your favourite plant-based milk on the hob so that it is warm; break up the chocolate and melt into the milk,  add sugar, grate in some nutmeg to taste and a ¼ tsp cinnamon.
• Step three: Add hazelnut infused vodka (50:50) mix together.