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A mocktail with…tofu? A bit surprising; a lot delicious.
A mocktail with…tofu? A bit surprising; a lot delicious.
Alex Szymzak

A Scrumptious Filipino Mocktail Everyone’ll Love!

A delightful drink to add to your repertoire

Neil Patrick Harris is the Founder and Editor-in-Chief of Wondercade. In his spare time he also acts — fairly well, too, as his Tony and Emmy Awards can attest.

May 15, 2024 11:54 am

Here at Wondercade, we’re always keen to make cocktail culture more inclusive for all…especially those who don’t drink. For this particular boozeless libation, Aaron Asombrado, mixologist at Filipino restaurant Naks in NYC, uses a silky tofu treat for a truly memorable mocktail. “Taho is a popular silken tofu eaten in the Philippines for breakfast. It has a wonderful pudding-like texture and is often topped with a sweet brown syrup, called arnibal, and sago pearls,” Aaron says. “Hawkers selling taho are a common sight in the early morning on the streets of Manila. As a kid, I always loved eating it for breakfast or as an afternoon snack. At Naks, I pay tribute to this fond memory with our nonalcoholic beverage of the same name: Taho.”

Taho cocktail

Servings: 1 cocktail

Copy Ingredients

For the soy-tofu emulsion:
  • 3 cups organic soy milk
  • 1 cup silken tofu
For the molasses syrup:
  • 3 quarts water
  • 1 pint molasses
  • 1 pint brown sugar
  • 1 vanilla bean
For the mocktail:
  • 1 oz. Bax Botanics Sea Buckthorn, a nonalcoholic spirit alternative
  • 3 oz. soy-tofu emulsion
  • 3/4 oz. molasses syrup
  • Sago pearls for garnish

Copy Directions

    1. For the soy-tofu emulsion: Combine ingredients in a blender, blend until smooth, then pass through a fine strainer.

    2. For the molasses syrup: Combine all ingredients in a saucepan set over low heat and simmer until reduced by half.

    3. Add all liquid ingredients to a cocktail shaker and shake until mixed together.

    4. Pour into a rocks glass over ice and garnish with a spoonful of sago pearls.

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