1 quart soy milk or rice milk (plain or vanilla)
6 ounces extra-firm silken tofu (I use Mori Nu)
6 tablespoons maple syrup
1 teaspoon rum extract
2 teaspoons vanilla (I only use 1 tsp with vanilla rice milk)
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Combine all ingredients in a blender until smooth and frothy.
Refrigerate before serving.

Look for Soy Egg Nog at your local healthy food store. I would avoid Homemade egg nog especially for children. Raw eggs are an open invitation to salmonella and a host of other bacterias. It is best to purchase a Pre-made Nog that has been pasteurized for safety.

If you must make eggnog then try this cooked variety. Be sure to cook to 170 degrees!

Non-Dairy Eggnog

3 cups Soy or Rice Milk
7 large eggs
1 cup sugar
2 cups liquid non-dairy creamer
2 Tablespoons Brandy Extract (Or Almond Extract)
1 teaspoon vanilla

Special equipment: an instant-read thermometer
Garnish: freshly grated nutmeg

Bring soy milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.

Pour custard through a fine-mesh sieve into cleaned large bowl and stir in creamer, extract, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

Cooks’ note:
Flavor of eggnog improves when it is made a day ahead to allow flavors to mellow.

Makes about 6 cups.

Our local grocery store stocks egg nog made with soy milk, so I don’t see any reason you couldn’t replace the milk in a recipe for soy milk. Hope this helps.