Vegan Eggnog!

[Guest guest]

This recipe is excerpted from The Almost No-Fat Holiday Cookbook

http://www.amazon.com/exec/obidos/ASIN/1570670099/vegancomA/103-4435731-9646203

 

" 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 (10.5 oz.) pkgs. reduced-fat, extra-firm, SILKEN tofu.

2 cup reduced-fat soymilk, or other plain, non-dairy " milk "

2/3 cup turbinado sugar, light brown sugar, or sucanat (or use 1/2 c. honey or 1

c. alternate liquid sweetener)

1/4 tsp salt

1 cup cold water

1 cup rum or brandy (or use apple juice with rum or brandy flavoring to taste)

4 1/2 tsp pure vanilla extract

20 ice cubes

freshly grated nutmeg

 

 

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.

 

Serves 10

 

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

 

 

For more Xmas ideas, including 20 vegan holiday cookie recipes, visit here:

http://vegetarian.about.com/home/vegetarian/library/holidays/blchristmas.htm