sort of a lump of coal christmas around here this year, my dears. but i dusted off the old nog recipe several days ago and was transported to plusher christmases past at my first sip of the icy cold stuff. i can't tell you if i love it best just out of the fridge, shaken and poured, or smoothing and spicing up my morning cappuccino.
don't even THINK of pouring a noggy beverage made with suffering cow and tortured hen secretions. yuck! oh, and how about chemical thickeners and colors? no, not for you. not any more at least.
this recipe comes from the great Millennium restaurant's cookbook 'The Artful Vegan'. does it taste like banana? no! simply rich and thick. just another reason why Millennium is, well, Millennium.
- silken tofu: one 12 ounce package (can be any firmness)
- very ripe banana
- maple syrup: 1/3 cup
- vanilla extract: 1-1/2 Tablespoons
- salt: 1/4 teaspoon
- ground cinnamon: 3/4 teaspoon
- freshly grated nutmeg: 1/2 teaspoon plus more for garnish
- rice milk: 2 cups
- soy milk: 1-1/2 cups
Toss all of the ingredients into a blender and let 'er rip 'til smooth and very frothy. holds up well for 2 days if refrigerated. the nog will separate. just shake and it's a frothy creamy thing once again. mmmmmmmmmmm.
lou lou de la falaise says
"GO VEGAN. WHY NOT?"