Eggless Eggnog

The following was previously posted on 12-13-08 under the title "If It Doesn't Have Any Egg In It, Is It Just "Nog"?"

One of special treats to indulge in at this time of the year is Eggnog.

I've always wanted to learn to make homemade eggnog, but the recipes all seemed so complicated. Separate eggs, cook the custard, beat the whites, fold in, way too many steps for this everyday cook. Not to mention that everything you read warns against using real (raw) eggs, so you have to buy special egg white powder--who does all of that?

So I've become a real connoisseur of good "store-bought" eggnog--and trust me, all brands are not created equally! The problem with good eggnog, though, is that it's 1. expensive, and 2. extraordinarily full of fat and calories.

So imagine my delight when I found this recipe! It's super simple to make, inexpensive, and everything in it is a "regular food" ingredient, nothing exotic!

Ingredients:

• 1/2 gallon milk
• 1 pkg instant French vanilla pudding mix
• 1/4 c sugar
• 2 t vanilla
• 1/2 t ground cinnamon
• 1/2 t ground nutmeg

Whisk together pudding mix and about a cup of milk. When it's all blended and dissolved, add the sugar, vanilla, and spices. Pour into a 2 quart pitcher, add the rest of the 1/2 gallon of milk, and stir well. Refrigerate for a couple of hours or overnight. Stir well before serving--the spices tend to separate and float to the top and bottom.

I've made this several times, and it's delicious--it tastes just like eggnog, except that it doesn't have the "thickness" or body that most eggnog has.

Variations:
Use Splenda and sugar-free pudding mix, and skim milk for a really lo-cal version.

For someone lactose intolerant or with allergies, you could use your substitute milk of choice.

I made this with 2% milk; for a special occasion, try substituting half-and-half or cream for part of the milk.
Top with whipped cream for a real treat!

This post is linked to:
Bloggy Progressive Dinner, Holiday Drinks edition at Parenting the Tiniest of Miracles


Until next time, happy (un)cooking, and happy sipping!