Vegan Eggnog

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* Exported from MasterCook *

 

Vegan Eggnog

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 117

Serving Size : 10 Preparation Time :0:00

Categories : Beverages Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

21 ounces reduced-fat extra-firm silken tofu -- (2 10.5-oz.

pkgs.)

2 cups reduced-fat soymilk

OR other plain non-dairy " milk "

2/3 cup turbinado sugar

OR light brown sugar -- or Sucanat

(or use 1/2 c. honey

or 1 c. alternate liquid sweetener)

1/4 teaspoon salt

1 cup cold water

1 cup rum or brandy

OR use apple juice with rum -- to taste

or brandy flavoring

4 1/2 teaspoons pure vanilla extract

20 ice cubes

freshly grated nutmeg

 

Serves 10

 

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.

 

Place the crumbled tofu and the soymilk in a 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.

 

Per serving: Calories: 130, Protein: 5 gm, Fat: 1 gm, Carbohydrates: 13 gm.

 

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