Eggless Eggnog--Is That Just "Nog", Then?

I've been in a bit of a cooking rut lately, can you tell? No new dishes means no new posts. Even my holiday cooking (and lack thereof!) hasn't helped. It's only a week until the Big Day, and I haven't done the first bit of baking or candy making (what's that all about?) So I think I need to settle down and figure out a plan and a grocery list and hop to it. And just in case you find yourself in a similar predicament, this week I'm going to be sharing some of my favorite goodies that you can make for yourself, or package up for nice last minute gifts. As always, they'll be quick and easy to make with a minimum of fuss and no exotic ingredients.

To start us off right, how about cozying up with a winter holiday classic-with-a-twist, my easy and delicious Eggless Eggnog--or as I like to say, "Just Nog":

Previously Posted:

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. (hint--if you miss the thickness, top with whipped topping and stir it in--it will thicken up nicely)


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!

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