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Creamy Vegan Eggnog
by Dorothy Parks

This was in the local newspaper today, I have not tried it but thought there might be some Vegans out there that would enjoy it. (Submitted to the newspaper by Stacey Lalonde.)
serves 6

1, 12 ounce package Mori-Nu silken soft tofu or Mori-Nu extra firm lite tofu
1 cup rice milk (or soy milk)
1/3 cup sucanat (or other dry sugar)
1 tablespoon sucanat (or other dry sugar)
1 cup apple juice or rum
2 teaspoons vanilla
1/8 teaspoon nutmeg
10 to 15 ice cubes

Place the ingredients (except the ice cubes) in blender and blend until smooth.
Cover and refrigerate until serving time.
To serve, blend the mixture with ice cubes until frothy (you may need to divide liquid in half to fit into blender with ice).
Serve in glass sprinkled with nutmeg.

*Mori-Nuis Japanese tofu that is silky smooth in texture and easier to digest than Chinese tofu. It works well in beverages, mousses and other creamy-type dishes. It is available at health food stores and some grocery stores.