{the recipe redux - recipe contest} quick & easy eggnog
Tuesday, October 16, 2012 at 7:38PM
I like eggs. A lot. I like them scrambled, in a quiche, in a frittata, boiled and especially in egg salad (I'm old school that way).
But there is one way I don't like my eggs:
In a beverage... especially when that beverage is eggnog.
The holidays are coming and with all the merriment that will ensue, I'm certain at some point I'll be confronted with the question... "Eggnog?"
And I will of course politely answer, "No thank you."
I won't drink it or prepare it. Why? Because I don't "do" raw eggs. And I don't care to spend the time nurturing raw eggs over a hot stove to prepare a tempered version of eggnog. I hear there are some pretty tasty eggnog variations that find their way to the refrigerator case of your local market... but I have this notion that they're likely filled with lots of thickeners, sweeteners and a host of other "fun" ingredients that a happy holiday doesn't make (perhaps I'm wrong? If so, tell me.)
So why would I post an eggnog recipe here on the blog if I'm not an eggnog aficionado?
Because I'm not an eggnog aficionado.
And that fact gives me license to throw caution to the wind...and break eggnog out of its traditional shell (yes, pun intended).
When The Soyfoods Council approached The Recipe ReDux about hosting a "How to... Tofu" Recipe Contest in honor of Breast Cancer Awareness Month, I immediately started thinking about all kinds of pudding, pies and creamy confections I could make with tofu.
Call it the dessert lover in me, but I've always thought tofu was terribly under utilized in the dessert category. Because of its smooth, creamy consistency and neutral flavor profile, tofu truly is like a blank canvas. So many "healthy" desserts suffer from a competition between the "healthy" stuff & the sweet taste... but tofu offers no battle.
Need more convincing? Using tofu as the cream-base for a dessert also boosts the heart healthy protein, making it more nutrient-rich. And to put the bow on the package - this recipe couldn't be simpler to make. It truly is a matter of "place in the processor, blend and serve." It doesn't get any easier. And you can customize the thickness & bourbon-kick to your liking. Eggnog is one of the few places I think bourbon shines :)
Give it a try & let me know what you think. And be sure to check out the other Recipe ReDux creations below for more great ideas on How to ... Tofu.
Quick & Easy {no cook, no egg} Eggnog
Ingredients (4 servings (2 cups, 1/2 cup pe)
- 1 (16-ounce) package refrigerated silken tofu packed in water, drained (I used Nasoya)
- 4 to 6 tablespoons bourbon (depending on how strong you like your eggnog)
- 4 to 6 tablespoons vanilla syrup (I used Starbucks)
- 2 to 4 tablespoons water (depending on how thick/thin you like your eggnog
- Freshly grated nutmeg
Instructions
Combine all ingredients in a food processor or blender; process until smooth. Pour into cups and sprinkle with additional nutmeg.
Disclosure: The Soyfoods Council compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. I am therefore not eligible to win prizes associated with the contest. Opinions expressed are my own. I am in no way affliated with the brands mentioned in this post.
