Combine almond milk, coconut cream, sugar, cinnamon, nutmeg and vanilla in a pot and heat up.
When hot, but not boiling, add sago and reduce the heat slightly.
Simmer for 2 -3 minutes till translucent, and thicker (about 20 mins).
Once it is dense, remove from heat and cool for 5 mins.
Remove cinnamon stick.
Scoop in bowls, sprinkle the rest of the sugar on top and caramelize with a blowtorch.