Egg-less eggnog is a refreshing drink any time of year. You can make the eggnog mix ahead of time, then blend it with ice cubes just before serving.
How to prepare
Place the crumbled tofu and soy-milk in a blender with sweetener 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 12 of the ice cubes until frothy. Repeat with with the other half. Serve in glasses with nutmeg sprinkled on top.
2 (12.3oz.) pkgs. extra-firm silken tofu (3 cups) crumbled
2-1/2 cups soy-milk or other plain, nondairy milk
1/2 cup granulated sweetener or 1 cup liquid sweetener
1/4 teaspoon salt
1-1/4 cups rum cold water
1-1/4 cups rum or brandy (or use apple juice with rum or brandy flavoring to taste)
5-6 teaspoons pure vanilla extract 24 ice cubes
Freshly grated nutmeg
Per serving: Calories 130, Protein 5g, Fat 1g, Carbohydrates 13g, Calcium 18mg, Fiber 1g, Sodium 70mg.