When I decided to host December's #FoodieExtravaganza, I knew I wanted the theme to be eggnog.
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When I was a kid, I thought eggnog was completely gross. Actually, I thought most things involving eggs was gross. I clearly remember an episode of Doogie Howser where he made a smoothie and put a raw egg in it. I've cringed at the thought of drinking eggs ever since.
But as an adult, I found that I really, really like eggnog. Of course, this would be followed up by becoming lactose intolerant. At least there are alternatives to eggnog, one of which I decided to share with you today.
#FoodieExtravaganza: Vegan Eggnog Pudding
- 1 14 oz. can full-fat coconut milk
- ¼ cup almond milk or other non-dairy milk
- 1 box instant vanilla pudding 3.4 oz
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- Optional: whiskey or rum
- Pour the coconut milk into a medium bowl, scraping down the sides of the can to remove all of the solids.
- Add the almond milk, vanilla pudding, cinnamon and nutmeg. Stir until combined.
- Refrigerate for 1 hour. Stir before serving and add optional rum or whiskey.
I initially started looking for dairy-free eggnog recipes and ended up finding something online that said you could create the thickness of eggnog by using instant pudding. I then realized I'd never heard of eggnog pudding and if there was ever a time to try it out, this was it!
As this uses canned coconut milk, the coconut flavor is still there, but you can adjust the spices as needed to create a more cinnamon-like version if that is what you prefer.
*Also, I know some vegan people who won't eat instant pudding because while there is not dairy in the ingredients, there's also very little that's pronounceable. So, I won't at all be offended if you're vegan and refuse to even consider this a vegan recipe. 😀
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