Holiday Eggnog Pudding with Fragrant Warm Nutmeg

Eggnog is one my favorite traditions during the Holiday Season, just the aroma of it puts me in a good mood. Whether store-bought or homemade, I love to cook with it, bake with it or just sit and sip a little.

Today I decided to make pudding with it, using the store-bought version. I know eggnog isn’t necessarily the healthiest, but my philosophy is everything in moderation. I don’t deprive myself of anything completely, I just use restraint.

SIMPLE HOLIDAY REAL FOOD INGREDIENTS

To begin making the pudding, combine some milk, eggnog and Rapadura or brown sugar in a saucepan over medium heat. Whisk occasionally until the sugar dissolves and the mixture just begins to come to a boil.

While waiting for the mixture to heat up, combine a little milk with some cornstarch and whisk until it’s completely dissolved. Be sure to measure the cornstarch carefully, but if your pudding becomes too thick, just add a little more milk.

Once the eggnog, milk and sugar come to a boil, remove the pan from the heat and add the cornstarch mixture slowly while whisking constantly. Next, turn the temperature down to low, return the pan to the stove and cook the pudding for a minute or two until it thickens.

Then remove from the heat, immediately add the pure vanilla extract and whisk until it is combined. Then, pour the pudding into four small bowls and sprinkle with ground nutmeg. Let the pudding cool, either in the refrigerator or on your counter. Serve with a Lady Finger Biscuit or any other cookie you like and Enjoy!

I’m looking forward to the coming year and expect good things to happen. Thank you all for your kindness and support in this interesting blogging world.

Holiday Eggnog Pudding with Fragrant Warm Nutmeg

Servings: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Print

Ingredients

1 Cup Whole Milk Eggnog (Look for Good Quality Eggnog with the Least Amount of Unnecessary Additives)
1 1/2 Cups Whole Milk (Reserve 1/4 Cup to Mix with the Cornstarch)
2 Tablespoons Rapadura Sugar (Or Brown Sugar)
1/4 Cup Organic Cornstarch
1 Teaspoon Pure Vanilla Extract
1 Teaspoon Ground Nutmeg
4 Lady Finger Biscuits

Preparation

To begin making the pudding, combine 1 1/4 cups of the milk, the eggnog and the Rapadura or brown sugar in a saucepan over medium heat.
Whisk occasionally until the sugar dissolves and the mixture just begins to come to a boil.
While waiting for the mixture to heat up, combine the reserved milk with the cornstarch and whisk until it’s completely dissolved.
Be sure to measure the cornstarch carefully, but if your pudding becomes too thick, just add a little more milk.
Once the eggnog, milk and sugar come to a boil, remove the pan from the heat and add the cornstarch mixture slowly while whisking constantly.
Turn the temperature down to low, return the pan to the stove and cook the pudding for a minute or two until it thickens.
Remove from the heat, immediately add the vanilla and whisk until it is combined.
Pour the pudding into small bowls and sprinkle with ground nutmeg.
Let the pudding cool, either in the refrigerator or on your counter.
Serve with a Lady Finger Biscuit or any other cookie you like and Enjoy!
Add a candy cane on the side for a little holiday fun.