Cinnamon Egg"less"nog


1 package (3.5 oz) instant French vanilla pudding Mix

2 Tbsp. sugar

½ tsp. nutmeg

½ tsp. cinnamon

1/8 tsp. ginger

1/8 tsp. allspice

5 cups milk (whole or 2%)

¾ cup heavy cream

4 Tbsp. pure maple syrup

½ tsp vanilla extract

¼ tsp. rum extract (optional)



Combine dry pudding mix, sugar, nutmeg, cinnamon, ginger, and allspice. Whisk together until well blended.


Combine milk, cream, maple syrup, and vanilla, in a large bowl. Slowly, hand whisk the dry ingredients into wet ingredients until mixed thoroughly. (Do not use a blender.)


Refrigerate for at least one hour thicken. (Two or three hours is better). Stir well. If the consistency is thicker than desired, add ½ to 1 cup milk to thin. Also good with a little added 7 Up or ginger ale.


Pour into cups, garnish each with a spoonful of cinnamon whipped cream, sprinkle with freshly ground nutmeg, and enjoy! Makes 6-8 servings.


Cinnamon Whipped Cream

In a small bowl, mix together 4 Tbsp. powdered sugar, 1 tsp. cinnamon, ½ tsp. nutmeg. In a separate bowl, whip 1 cup of cream with beaters while slowing adding the dry ingredients. Whip until soft peaks form. Don’t over-whip.


via Christmas by Accident

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