Soy Milk Egg Nog

By Chris Johnson, Mixologist & Sake Master

1 bottle Yeo’s unsweetened soy milk
2 tablespoons maple syrup
5 gelatin sheets
Myers Rum
Grand Marnier vanilla liquor (vanilla extract)
1/2 cup sugar
nutmeg
tangerine/orange zest

Combine sugar, maple syrup, soymilk, and a pinch of zest in a pot. Soak five sheets of gelatin in ice water for five minutes, when soft press to release water. Bring mixture to a slow boil, stir in gelatin for 20 seconds and remove from heat. Place contents in a mixing bowl on ice and whisk to cool down. Once cool, place content into CO2 whipper, and place in ice to cool. If one is not available continue to whisk until it’s consistent (remove form ice to prevent the gelatin from setting completely). Take half of the mixture and add Rum and Grand Marnier mix together and place in glasses. Top with remaining cream, nutmeg and orange zest.