My husband whipped up the most delicious vegan eggnog for Christmas. It was roughly 2 cups coconut milk (the kind in the carton, which is lighter than canned), blended with 2/3 of a package of silken tofu, maple syrup and agave to taste, and topped with a sprinkle of nutmeg. Frothy and satisfying, and so pretty in my rose champagne/dessert glasses...a gift from my mom.
And this is the lone remaining gingerbread heart, made from a simple oil-free recipe:
Gingerbread Cookies
1/2 cup organic sugar
1 teaspoon powdered ginger
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
pinch sea salt
1/3 cup blackstrap molasses
1/3 cup almond milk
2 1/4 cups whole spelt flour
In large bowl, combine sugar, spices and soda. Add molasses and almond milk and mix well. Add one cup of flour and mix well, then work in the remaining flour a little at a time to make a stiff dough. Roll out dough between sheets of waxed paper, using some flour above and below because the molasses is very sticky. Cut out with cookie cutter and bake on parchment-lined cookie sheet at 275 degrees for about 20 minutes, until the edges are dry.
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