Pumpkin Nog

I made pumpkin NOG tonight!! Thanks for the link, Leilani! It tasted FANTASTIC!! At least that was my reaction. Everyone else said so too (hope they were telling the truth). Peter wanted sip after sip...so I think it was a hit! Try it sometime, you might like it!


BRYANNA'S PUMPKIN-SPICE SOYNOG
Serves 4

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
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)
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: 4