No egg nog…..
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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
Enjoy,
Susan Powter
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
Enjoy,
Susan Powter
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