It never fails. Every year, I fall for the some type of dairy-free nog. I think about how my grandmother would always slip me a sip of the real stuff when I was young and I’d think it was both gross and fabulous at the same time.

This time, after a solid two years of watching Josh concoct drinks for any occasion, he accepted the challenge of dreaming up a rich, noggy concoction that would beat the silky underpants off of the faux stuff. Bent over the blender intently, he would swish a shot of the Silk Nog around in his mouth to compare, then drum a beat on various jars until he had outspiced the competition.

We present to you, Silkier Nog. It has the texture of eggnog with a smooth rum kick and there is nothing artificial-tasting about it.

Silkier Nog

  • 1 package soft silken tofu
  • 2 cups of plain soy milk
  • 3 tbsp. agave nectar
  • 1 tbsp. cane sugar
  • 1/2 tbsp molasses
  • 2 cloves ground
  • 1 1/2 tbsp vanilla extract
  • 1/4 tsp. turmeric (for that Nog color)
  • 2 tsp. cinnamon
  • 1 tsp nutmeg
  • 1/2 cup Chairman’s Reserve rum (other golden rums should be fine)

Blend and chill.
Resist the urge to drink immediately.

Serves 4.