Bryanna’s Pumpkin-Spice Soynog

Bryanna’s Pumpkin-Spice Soynog
Prep time
Total time
This wonderul recipe was shared with us by Bryanna Clark Grogan of 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!”

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 ...
Serves: 6 servings
  • 12.3 oz. (1 box) extra-firm SILKEN tofu
  • 1½ cups soymilk or other nondairy milk
  • ¾ cup canned pureed pumpkin (NOT pumpkin pie filling!)
  • 9 Tablespoons brown sugar
  • ⅜ teaspoon cinnamon
  • ⅛ teaspoon (generous) ground cloves
  • ⅛ teaspoon (generous) salt
  • ¾ 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: ½ 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
  1. Crumble the tofu into a blender. Add the nondairy milk, pumpkin, sugar, cinnamon, cloves, and salt. Blend until smooth.
  2. Add the creamer, optional rum (if using), vanilla, and the ice cubes. Blend until smooth and frothy and thickened.
  3. Serve immediately in small glasses or cups, garnishing with grated nutmeg and a cinnamon stick.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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