Thursday, June 28, 2007
A Fabulous Eggnog Recipe
1/2 gallon cold milk, divided use
1 pkg. (3.4 ounces) French vanilla instant pudding mix (vanilla will work)
1/4 cup sugar
2 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. nutmeg
In a large bowl, whisk 3/4 cup milk with the pudding mix until smooth. Whisk in the sugar, vanilla, and spices. Stir in the remaining milk. Refrigerate until serving, and be sure to refrigerate any leftovers.
Yield: 2 quarts
I first tried this wonderful recipe from Taste of Home magazine at Christmas 2005. It is so easy, and there’s none of the worry or mess of using raw eggs. This is delicious! Most people tell me that if I hadn’t revealed the secret of the instant pudding mix, they would never know this wasn’t “real” eggnog!