This bourbon egg nog pudding is creamy, light, flavorful, and has just enough boozy kick to get your holiday party going!
These are sort of like a new take on jello shots, mixed with a new take on the traditional egg nog cocktail. My roommate loves egg nog, so as you could imagine, these didn’t last long in my fridge.
Pouring the nog into the dry ingredients. Make sure to whisk this good! Continue to whisk often as you cook it on low for about 10 minutes until it coats the back of a spoon.
Nice and thick.
Cover them up with plastic wrap. If you want skin on your pudding, leave the wrap off the surface. If you don’t like skin, let the wrap sit right on the top of the pudding.
Some nutmeg to finish it off. Very tasty!
There is a nice lightness about this pudding, so it would be fine to serve after a very heavy dinner.
RECIPE: Egg Nog PuddingDan Whalen is sure that bourbon makes everything better. Check out his blog at The Food in My Beard
; check Dan’s Tablespoon profile often to try his recipes with creative international spins!