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Eggnog II

Eggnog II

  • Prep

  • Ready In


An eggnog recipe that tastes great. Pudding may sound strange, but believe me the final product is awesome.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 65 kcal
  • 3%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet


  1. In a medium bowl combine 2 cups milk and pudding mixture; stir well until thickened.
  2. To the pudding add remaining 2 cups milk and egg substitute; mix well. Stir in vanilla extract, salt and nutmeg until well blended and coats a spoon.
  3. Refrigerate overnight.
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I just made this recipe and it was really good. I did follow the advice of other reviewers and I added 1 Tablespoon of Splenda and 1 teaspoon of rum flavoring and it was fabulous. This is great because my wife is doing Weight Watchers and we're really watching what we eat.


This is really good. It's almost like the real thing. I added too much pudding the first time and it tasted like vanilla pudding, but I made a second batch and followed the recipe more closely and it really turned out great. I also added a bit of Rum FLAVORING to it. YUM

Lene Marie Dotzler

I have been searching for an easy SF eggnog recipe for FOREVER! This was a great base-line recipe. After some experimentation, I omitted the vanilla extract completely (too much vanilla with the pudding), and added about 1 tbsp of rum extract instead. The only other problem I found was that if I let it sit overnight in the fridge, it got TOO thick - so I had to add some more milk, and then some added Splenda to sweeten it up a bit more - not much, though. I also added quite a bit of nutmeg, but I LOVE nutmeg. Thanks so much, Mark! This was so easy - and even my anti-aftificial sweetener friends loved it!