Eggnog Pudding

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Eggnog Pudding

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?

Eggnog Pudding 2

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.

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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.

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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.

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Eggnog Pudding

Prep Time: 8 minutes

Cook Time: 8 minutes

Yield: 3 servings

Eggnog Pudding


  • 2 1/2 cups milk (I used 2%), divided
  • 2 large eggs
  • 2 tablespoons cornstarch
  • 1/4 cup vanilla-flavored protein powder
  • 2 packets stevia powder (see Note)
  • 1 pinch sea salt
  • 1 teaspoon pure vanilla extract
  • 1/3 teaspoon freshly grated nutmeg, plus more to sprinkle on top
  • 1/8 teaspoon cinnamon
  • 1/3 cup whipping cream, whipped to soft peaks, for topping (optional)


  1. Whisk together 1/2 cup milk with the eggs, cornstarch, protein powder, stevia, and salt in a medium bowl; set aside.
  2. Pour the remaining 2 cups of milk into a heavy-bottomed medium saucepan over medium heat. Cook until bubbles form around the outside and the milk starts to steam. Turn off the heat and very slowly whisk 1 cup of hot milk into the egg mixture, starting with just a couple drops at a time and gradually adding more until the whole cup is incorporated. Pour this into the pot and bring to a boil over medium-low heat, stirring constantly. Once boiling, turn off heat and stir in the vanilla, nutmeg, and cinnamon.
  3. Strain through a fine mesh sieve to remove any lumps, then pour into small, individual-sized serving bowls or cups.
  4. Cool to room temperature, and then refrigerate to chill.
  5. Before serving, top each with whipped topping and a sprinkle of nutmeg.


Stevia: Instead of stevia, you can substitute with another sweetener of your choice. If you’re using sugar, I’d start with about 4 teaspoons, but of course this can be adjusted to taste.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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