This wonderul recipe was shared with us by Bryanna Clark Grogan of the Vegan Feast Kitchen.

I find that the silken tofu gives the drink a richness and smoothness that the eggs would give you, and the pumpkin gives it a depth of taste, in a subtle way, and a warmth of color.... read more commentary at the Vegan Feast Kitchen ...

BRYANNA'S PUMPKIN-SPICE SOYNOG  (Dairy-Free, Gluten-Free, Egg-Free)
Serves 6

This is festive and rich-tasting, yet light enough to have for a snack or even a breakfast drink. I like the spices to be subtle-- but season to your own taste. For entertaining, you can add the optional liquor, if you like!

12.3 oz. (1 box) extra-firm SILKEN tofu
1 1/2 cups soymilk or other nondairy milk
3/4 cup canned pureed pumpkin (NOT pumpkin pie filling!)
9 Tbs brown sugar
3/8 tsp cinnamon
1/8 tsp (generous) ground cloves
1/8 tsp (generous) salt
3/4 cup organic soy creamer, or rich full-fat soymilk or nutmilk (one reader said maybe hempmilk!)
1 Tbs pure vanilla extract
15-18 ice cubes
OPTIONAL: 1/2 cup rum (or you can use bourbon or brandy) (can be spiced rum) (In Peru they would use Pisco, a Peruvian grape brandy)
GARNISH: freshly-ground nutmeg; cinnamon sticks

Crumble the tofu into a blender. Add the nondairy milk, pumpkin, sugar, cinnamon, cloves, and salt. Blend until smooth.

Add the creamer, optional rum (if using), vanilla, and the ice cubes. Blend until smooth and frothy and thickened.

Serve immediately in small glasses or cups, garnishing with grated nutmeg and a cinnamon stick.

Servings: 6

Nutrition Facts without rum:
Nutrition (per serving): 167.6 calories; 21% calories from fat; 3.7g total fat; 0.0mg cholesterol; 96.2mg sodium; 299.0mg potassium; 27.7g carbohydrates; 1.2g fiber; 22.9g sugar; 26.5g net carbs; 6.1g protein; 3.4 points.

Nutrition facts with rum added:
Nutrition (per serving): 210.5 calories; 16% calories from fat; 3.7g total fat; 0.0mg cholesterol; 96.4mg sodium; 299.3mg potassium; 27.7g carbohydrates; 1.2g fiber; 22.9g sugar; 26.5g net carbs; 6.1g protein; 4.3 points.

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