Ingredients:

4 eggs
1/2 cup sugar
1/8 teaspoon salt
4 cups milk
2 teaspoons rum extract
1/2 teaspoon nutmeg
1 cup whipping cream — beaten until stiff

Directions:

Beat eggs, sugar, and salt in top of double boiler or heavy pan. Add milk; mix and cook, stirring frequently, until mixture barely coats a metal spoon. Chill.

Stir in extract and nutmeg. Fold in stiffly beaten whipping cream. Pour immediately into glasses and serve. Sprinkle lightly with nutmeg, if desired.

Serves: 6

Eggnog without eggs? Nothing a little tofu and soymilk can’t handle. This eggless “eggnog” is not too thick and will please even those who say they don’t like soymilk. Make the vegan eggless eggnog mix ahead of time, then blend with the ice cubes just before serving.

INGREDIENTS:
21 oz extra-firm silken tofu
2 cups soymilk
2/3 cup turbinado sugar, light brown sugar, or sucanat (or use ½ sup honey or 1 cup alternate liquid sweetener)
1/4 tsp salt
1 cup cold water
1 cup rum or brandy
4 1/2 tsp vanilla extract
20 ice cubes
nutmeg

Directions:

1. Place the crumbled tofu and soymilk in a blender with the sugar and salt.
2. Blend until very smooth.
3. Scrape this into a large bowl or pitcher, and whisk in the water, rum or brandy, and vanilla.
4. Mix well, cover, and refrigerate until serving time.
5. 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.

This recipe makes 10 servings.