Bryanna’s Pumpkin-Spice Soynog
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 …
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!
Ingredients
- 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 Tablespoons brown sugar
- 3/8 teaspoon cinnamon
- 1/8 teaspoon (generous) ground cloves
- 1/8 teaspoon (generous) salt
- 3/4 cup organic soy creamer, or rich full-fat soymilk or nutmilk (one reader said maybe hempmilk!)
- 1 Tablespoon 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
Instructions
- 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.
Copyright Fleming Marrs Inc. ~ www.GoDairyFree.org
Tagged Christmas, egg--free, gluten free, grain-free, nut-free, peanut-free, Thanksgiving, vegan, vegetarian
