"Egg Not" (Eggless Eggnog)
Ingredients1 h 15 m servings 172
- Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.
- Cook's Note:
- Sprinkle a little cinnamon on top for garnish and extra flavor.
Per Serving: 172 calories; 3.1 31 5.1 12 234 Full nutrition
ReviewsRead all reviews 17
This is a GREAT recipe for eggnog. I actually tried it because I had used all of the eggs making deviled eggs :) It tastes VERY much like the store-bought eggnog that has gotten SO expensive. ...
Naturally I have tried my own recipe... It is VERY close to the real thing! Always a hit at any festive gathering. I use 2% milk, and regular instant vanilla pudding mix- NOT french vanilla. The...
We loved this!!!! I made this exactly according to the recipe and it was just what I was looking for. No eggs! Now, I am not an eggnog expert but I do drink it every year and I was trying to ...
Fantastic!!! I used 4 cups of 2% milk and a cup of half and half, only because that’s what I had on hand. Turned out great. Kids and adults love it! The rum extract is mandatory- it gives it th...
I made this without the sugar and it was a hit. I have been making it for 2 years now and love just as much now. As I did the first time.