Step 1

In a medium-large pan over a low heat, gently melt the chocolate hazelnut spread, dark chocolate, and sugar, stirring until the sugar has dissolved.

Step 2

Turn off the heat, and whisk in the vegan cream.

Step 3

Whisk in the vodka.

Step 4

Pour into a sterilised bottle, cap, and store in the fridge for up to a month - assuming it will be around that long.

Step 5

Shake well before using.