|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 0g||1%|
|Total Sugars 15g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Eggnog without eggs? Nothing a little tofu and soymilk can't handle! This vegan eggnog recipe transforms the classic holiday drink into an eggless delight and it's even easier to make than the original.
The eggless "eggnog" is not too thick and will please even those who say they don't like soy milk. Quick to mix up, you can blend up the base mix ahead of time, then blend it a second time with the ice cubes just before serving.
Gather the ingredients.
Place the crumbled tofu and soy milk in a blender with the sugar and salt. Blend until very smooth.
Scrape the mix into a large bowl or pitcher, and whisk in the water, rum or brandy, and vanilla extract.
Cover and refrigerate for at least one hour, or 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. Serve and enjoy.
- The amount of vanilla extract seems like a lot compared to most recipes that use the ingredient. However, it is key to giving this eggnog the extra flavor it needs to be delicious.
- If possible, use pure vanilla extract rather than the imitation variety.
- Turbinado is a type of raw sugar that adds to the eggnog's character as well. You can find it with other sugars at most grocers. It might also be labeled as demerara or simply "raw."
- Adding a cinnamon stick to each glass is a simple garnish that also infuses a little flavor into the drink.
- Use your favorite sweetener for this recipe. Substitute light brown sugar and other granular sugars equally for the turbinado. Or, use 1/2 cup of liquid sweeteners like honey, agave nectar, or simple syrup.
- You can also use a flavored syrup to add more dimension to the eggnog. For instance, the toffee syrup used in this toffee eggnog can easily be made vegan by using a butter and cream substitute. A brown sugar spiced syrup will add some of the season's favorite spices as well.
- Make this eggnog nonalcoholic by skipping the rum or brandy. If you want to give guests the option, add a shot (1 1/2 ounces) of either liquor to the individual serving glasses, top it with the eggnog, then give it a good stir.
How to Store
This vegan eggnog should be stored in the refrigerator and used within three to five days.
Can this eggnog be aged?
The point of aged eggnog is to let the eggy taste subside and the flavor to develop while allowing the booze to kill any potential bacteria. In this vegan recipe, this is not necessary because it doesn't include raw eggs.
How Strong Is Vegan Eggnog?
This eggnog is delightfully light when made with an 80-proof rum or brandy. It's only an estimate because there are many factors involved in this recipe, but it should weigh in somewhere around 4 percent ABV (8 proof). That's like drinking a beer, only the eggnog has a lot more holiday spirit!