Bryanna's Vegan Eggnog
Recipe by: Bryanna Clark Grogan
10 servings
This is from my book "Soyfoods Cooking for a Positive Menopause".
This "eggnog" will please even those who say they don't like
soymilk. It's not too thick and cloying-- a very refreshing drink any time of
the year. Make the eggnog mix ahead of time, then blend with the ice cubes just
before serving.
2 and 2/3 c. extra-firm SILKEN tofu
2 c. soymilk, or other plain non-dairy "milk", such as almond or rice
1 c. cold water
1 c. rum or brandy (or use apple juice with rum or brandy flavoring to taste)
4 and 1/2 tsp. vanilla
2/3 c. unbleached sugar OR 1 c. Grade A light maple syrup
1/4 tsp. salt
20 ice cubes
freshly-grated nutmeg
Place the crumbled tofu and the soymilk in the blender with the sugar and
salt. Blend until VERY smooth. Scrape this into a large bowl or pitcher and
whisk in the water, rum or brandy, and vanilla. Mix well, cover and refrigerate
until serving time.
To serve, blend half of the mixture in the blender with 10 of the ice cubes
until frothy. Repeat with the other half. Serve in glasses with nutmeg sprinkled
on top.
From the Beginner Board at www.vegsource.com
fatfreevegan.com
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