You’ll never buy store bought eggnog again after making this super easy delicious egg-not eggnog
Why run to the store for your holiday nog when you can easily make it at home, and it tastes ten times better. You will want to add this recipe to your holiday collection.
And all you need for this amazing homemade holiday favorite is milk, sugar, instant pudding mix, vanilla and spices.
Prep time: 5 minutes
Blender and rest time: 5 minutes
SPICE IT UP!
Warm up with these wonderful holiday spices
- 5 cups milk*
- 1/2 cup granulated sugar (for sugar free substitute with maple syrup)
- 1 (3.4 oz.) package instant vanilla pudding mix
- 2 teaspoons vanilla
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- Pinch of ground ginger
- 1/8 teaspoon ground cardamom (optional)
- 1/4 teaspoon salt
Note: If you’d like to make a savory Indian version, just use a garam masala mix, which you can make on your own or purchase online.
GREAT IN COFFEE
Eggnog takes coffee to a new level
Simply add 2 cups of milk, sugar, pudding mix, vanilla, spices and salt to a blender and blend on high speed until smooth. Let stand 5 minutes.
Pour into a large pitcher and stir in remaining 3 cups milk. Refrigerate until thickened slightly, at least one hour. Stir well before serving. (Hint: If it’s too thick just add a dash of milk.)
CHILL AND KEEP
Total time does not include refrigeration. This egg-not eggnog will keep well in the fridge for 5 to 6 days.
If you’re in Jamaica you’d probably add 4 tablespoons or fluid ounces of dark rum and maybe some lime zest, but here on the Outer Banks we have our very own Kill Devil Rum, unless you prefer bourbon or brandy.
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*If you’re interested in making a vegan or lactose free version (which by the way is equally delicious) click here.