Egg nog is sort of one of those love it or hate it kind of things.
I love it.
Maybe a little bit too much, considering I could drink a carton of it by myself in just a matter of a few days. And I am a person who doesn’t like milk.
Well, unless it’s chocolate. Or noggy.
Even if you’re not a fan of eggnog, you should seriously try this. I made it last year during the holiday season as an experiment to see if it was a decent substitute for my favorite Southern Comfort brand. And it is.
It totally is.
We made this no less than half a dozen times last season, and we’re well on our way to at least that this year.
Also? I don’t feel one bit guilty drinking it. This drink uses light vanilla soy milk, dry pudding mix, pumpkin puree, and lots of seasonal spices. The pumpkin and the pudding mix thickens it up nicely, and the vanilla soy milk makes me feel like I’m drinking something healthy.
No cooking required, no worrying about salmonella. Just five minutes and a blender, and you’re good to go!
- 5 cups light vanilla soy milk
- 1 small package sugar-free instant white chocolate pudding mix
- 6 packets sweetener
- ⅔ cup pumpkin puree
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg
- 1 teaspoon rum extract, if desired
- Blend all ingredients together until smooth. Refrigerate approximately 2 hours prior to serving, to allow mixture to thicken slightly.
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Also, I’m hosting my very first link party on Wednesday, so I’d love it if you could stop back by and link up what you’ve been making in your kitchen!
Thanks for visiting, and have a great Monday!
I party here!