Place the milk, agave nectar and syrup in a small saucepan and whisk well to combine. Cook over medium heat, whisking occasionally, for 3 minutes.
In a small bowl, whisk together the water and arrowroot or cornstarch, then whisk the mixture into the saucepan.
Cook the mixture, whisking constantly, an additional 2 to 3 minutes or until it thickens.
Remove the saucepan from the heat and whisk in the remaining ingredients. Serve warm.
3/4 cup soy milk, almond milk, rice milk or other nondairy milk of choice
3/4 cup raw blue agave nectar
1/3 cup maple syrup or brown rice syrup
1 Tbsp. water
1 Tbsp. arrowroot or cornstarch
2 Tbsp. vegan margarine, such as Earth Balance
1 tsp. vanilla
3/4 cup raw blue agave nectar
1/3 cup maple syrup or brown rice syrup
1 Tbsp. water
1 Tbsp. arrowroot or cornstarch
2 Tbsp. vegan margarine, such as Earth Balance
1 tsp. vanilla
This article appears in Oct 1-31, 2009.