The strangest thing happened the other day…
My day was going along uneventfully until I suddenly found myself ravenous; it was between meal times, so a little snack was in order. I went for one of my favorites, carrots + hummus. Normal enough, right?
That little snack managed to somehow disgust – no, repulse – me. And I am shocked, shocked. (And a little horrified…I don’t want to give up hummus!)
I am now turned off by the mere thought of both carrots and hummus, and the worst part is I have no idea why (there was absolutely nothing wrong with either of them! And no, I don’t think I’m pregnant, lol). A sad day, my friends.
I’m not sure what’s going on, maybe it’s just my (adult!) taste buds being fickle. (Has this happened to anyone else?) In any event, I decided it’s high time I added a few new snacks to my repertoire. Eggnog is one of my favorite seasonal flavors and pudding is always a hit…so why not, right?
Note that there is no actual eggnog in this recipe; the combination of nutmeg, vanilla, and a touch of cinnamon give it its eggnog-like flavor.
When I made this pudding, I wanted a recipe that was more of a snack than a dessert, so I made a few tweaks to make it a bit less dessert-like than your average pudding; I used Stevia instead of sugar (see the note on this below), milk instead of cream (so I could use a bit of cream for topping, of course ;) ), and added protein powder. The pudding will be just fine if you decide to omit the protein powder though.