Spiced with freshly-grated nutmeg and laced with vanilla and cinnamon, this Eggnog Pudding is creamy and full of festive flavor! It’s surprisingly healthy too. Protein powder bumps up the protein content, and there’s no added sugar!
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!)
The mere thought of both carrots and hummus now turns me off. And the worst part is I have no idea why because 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 holiday flavors and pudding is always a hit, so why not, right? This is the perfect treat for the entire month of December. And even though it's on the healthier side of eggnog desserts, it tastes completely decadent. This means it would also make a beautiful Christmas dessert!
Note that there is no actual eggnog in this recipe. The combination of nutmeg, vanilla, and just a touch of cinnamon give it its eggnog-like flavor.
Easy Eggnog Pudding Recipe - Surprisingly Healthy!
When I made this pudding, I wanted an eggnog dessert recipe that was really more of a snack than a dessert. As a result, I made a few tweaks to make it a bit less dessert-like than your average pudding.
I used a stevia/erythritol blend instead of sugar, milk instead of cream (so I could use a bit of cream for topping, of course ;) ), and added vanilla protein powder. I love that this Eggnog Pudding fuels me up with no sugar crash later!
- Milk - whole milk or low-fat milk is fine here
- Eggs - in this healthier pudding recipe, eggs bump up the protein and also help thicken and set our pudding
- Cornstarch - this acts as a thickener in pudding
- Vanilla protein powder - here is the vanilla protein powder I use
- Stevia/erythritol packets - I use these stevia/erythritol packets; you can substitute with another sweetener (such as sugar) if you prefer
- Salt - to enhance the flavor
- Vanilla extract - for flavor and aroma
- Freshly-grated nutmeg - ground nutmeg will work in a pinch, but the flavor of freshly-grated nutmeg is much more intense and aromatic
- Cinnamon - we just use a touch of ground cinnamon, but this is optional
- Heavy whipping cream - this is an optional topping
How to Make Eggnog Pudding
Step 1: Make the Cornstarch Slurry/Egg Mixture:
Whisk together ½ cup milk with the eggs, cornstarch, protein powder, stevia, and salt in a medium bowl; set aside.
Step 2: Heat the Milk:
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.
Step 3: Temper the Eggs:
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.
Step 4: Return to the Heat:
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.
Step 5: Strain, Cool, and Serve:
Strain through a fine mesh sieve to remove any lumps, then pour into small, individual-sized serving bowls or cups.
Cool to room temperature, and then refrigerate to chill.
Before serving, top each with whipped topping and a sprinkle of nutmeg.
Eggnog Pudding FAQs
What’s the Difference Between Custard and Pudding?
There are actually a few differences between custard and pudding!
- Custard typically has eggs and pudding may or may not contain eggs. Instead, pudding frequently uses cornstarch or flour as a thickener.
- Pudding is cooked on the stovetop and custard is baked in the oven (usually in a water bath).
- Custard doesn’t form a skin on top the way that pudding does.
Lay a piece of plastic wrap directly on top of pudding while it's still warm to prevent it from forming a skin.
What Does Eggnog Taste Like?
Eggnog is sweet with a thick, creamy texture. It’s spiced with nutmeg and usually has a touch of vanilla.
I think the best way to describe the flavor of eggnog is like melted nutmeg-flavored vanilla custard.
More Eggnog-Flavored Recipes
- 2 ½ cups milk divided
- 2 large eggs
- 2 tablespoons cornstarch
- ¼ cup vanilla protein powder
- 2 1 g packets stevia/erythritol blend
- 1 pinch salt
- 1 teaspoon pure vanilla extract
- ⅓ teaspoon freshly-grated nutmeg plus more to sprinkle on top
- ⅛ teaspoon ground cinnamon
- ⅓ cup heavy whipping cream whipped to soft peaks, for topping
- Whisk together ½ cup milk with the eggs, cornstarch, protein powder, stevia, and salt in a medium bowl; set aside.
- 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.
- Strain through a fine mesh sieve to remove any lumps, then pour into small, individual-sized serving bowls or cups.
- Cool to room temperature, and then refrigerate to chill.
- Before serving, top each with whipped topping and a sprinkle of nutmeg.
- Stevia Substitution: 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.
- Grating Fresh Nutmeg: I like to use a microplane to grate nutmeg. Freshly-grated nutmeg is so much more intensely flavored than pre-ground nutmeg, which makes it perfect for this eggnog-flavored treat!
This post was first published on An Edible Mosaic on December 11, 2011. I updated it with more information on December 9, 2020.