Praise seitan, I’m officially home for Thanksgiving and I’m officially freezing my patootie off. Whilst I will always be a complainer a heart, I can’t help but admit it’s simply magical this time of year. A rainbow of burgundy and mustard on tree leaves a’changin’, plush cotton scarves to nuzzle into, snuggle time with my furry ragamuffin, the sweet crisp NorCal air in my lungs. Yah, it ain’t bad.
So first thing’s first, I went grocery shopping. Yes, fulfilling my vegan priori-teees! Whilst dodging throngs of last-minute shoppers playing bumper carts at the co-op (and in my mind’s eye wondering what the fuks I would post for MoFo), I happened upon Pumpkin Spice soymilk and you can guess the rest. Without even a momentary twinge of monetary regret into the cart it went. A chocolate chip cookie might have somehow mangled its way in there too.
I don’t think this flavor deserves a whole lot of wordage because my taste buds were screaming “NOG NOG NOG! This tastes like Nog!” I do have a sneaky suspicion the crazy Silk soymilk scientists are pulling a fast one on the vegan community in an effort to duke us out of our holiday soymilks. The bastards.
With undertones of nutmeg and strong kick of pumpkin pie spice, this isn’t your garden variety soymilk. Scrumpdidilumptious to say the least and probably even butter in something baking-related. Not that it’s going to last long enough to get in some muffins, let’s be real. Oooh this would taste good as a muffin accompaniment though, my oh my yes.
It’s Silk-y too, if the pictures don’t speak to ya. Maybe not 1000 words, but at least 999? Beware: lame joke territory entered with reckless abandon.
It may taste like Nog, but cha know what? I like me some Nog. My next mission: side-by-side taste comparasion all up in yo’ soymilk biznaz. Oh yah the shit’s gonna go down.