I have a very tasty recipe for noodle kugel, one of my favorite dishes around this time of year. It’s full of carbs and fat and sugar, which is why I only make it as a seasonal dish, because eating it year-round would be deadly. Today I made some for a holiday potluck party.

The recipe I use calls for cream cheese, eggs, and milk. It specifies full-fat cream cheese, but says that any kind of milk may be used, even soy milk. We didn’t have enough dairy milk on hand for the whole thing, but I did have a package of Vitasoy Holly Nog soy milk. Though it may seem a bit odd to mix soy milk and eggs and dairy — and egg nog-flavored soy milk at that — it really worked. In fact, it might have been the best noodle kugel yet!

I brought it to the party tonight and many people enjoyed it heartily. My favorite comment: “It’s Jewish Christmas on a plate!” I just might make it this way every time.