This nog will please even those who say they don't like soymilk. It's not too thick and cloying, makes a 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-ounce) packages 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 cup honey or 1 cup alternate liquid sweetener)
1/4 teaspoon salt
1 cup cold water
1 cup rum or brandy (or use apple juice with rum or brandy flavoring to taste)
4 1/2 teaspoon 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.
Makes 10 serving.
Recipe Source: The Almost No-Fat Holiday Cookbook.