Velvety Eggnog Pudding

HAPPY NEW YEAR EGGNOG PUDDING!!

What a delightfully creamy treat for a quiet New Years Eve at home with my husband and my Mom. We are all looking forward to 2016 with enthusiasm!

ENJOY THIS CREAMY RICH PUDDING!!

REAL SIMPLE INGREDIENTS

In a sauce pan over medium heat, combine milk, eggnog and sugar. Whisk occasionally until sugar dissolves and mixture just begins to boil. While waiting, combine a little milk with cornstarch, and whisk until dissolved.

Once the eggnog, milk and sugar come to a boil, turn the temperature down to low and add the cornstarch mixture slowly while whisking constantly. Cook a few minutes until pudding thickens, then remove from heat. Immediately, add the vanilla and whisk until combined.

Pour into small bowls and sprinkle with ground nutmeg. Let pudding cool, either in the refrigerator or on your counter. Can be served chilled or room temperature.

Note: Organic Cane Sugar is much less processed than granulated sugar and retains a lot of its nutrients. Being organic, damaging pesticides are also eliminated. I try to use organic products whenever possible. 

2015 has been a very tough and challenging year, so I am very much looking forward to the New Year!

HAPPY NEW YEAR!!!

“Then I told them about how the gracious hand of God had been on me . . .” Nehemiah 2:18, NLT

Velvety Eggnog Pudding

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


    Ingredients

    • 1 Cup Whole Milk Eggnog (Choose Eggnog Without Unnecessary Additives)
    • 1 1/4 Cups Whole Milk
    • 1/3 Cup Organic Cane Sugar (Or Granulated Sugar)
    • 1/4 Cup Organic Cornstarch
    • 1 TSP Pure Vanilla Extract
    • Sprinkles of Ground Nutmeg

    Preparation 

    1. In a medium sauce pan over medium heat, combine 1 cup of the milk (save the 1/4 cup), the eggnog and the sugar.
    2. Whisk occasionally until sugar dissolves and mixture just begins to boil.
    3. While waiting, combine the 1/4 cup of milk and cornstarch, and whisk until dissolved.
    4. Once the eggnog, milk and sugar come to a boil, turn the temperature down to low and add the cornstarch slowly while whisking constantly.
    5. Cook 2-3 minutes until pudding thickens, then remove from heat.
    6. Immediately, add the vanilla and whisk until combined.
    7. Pour into small bowls and sprinkle with ground nutmeg.
    8. Let pudding cool, either in the refrigerator or on your counter.
    9. Can be served chilled or room temperature.

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