This eggnog pudding recipe is a quick, easy, and tasty way to use up some leftover eggnog. Minutes to make, it's sure to be a favourite!
Unfortunately, that sometimes leads to us having way more egg nog than we can possibly drink, with an expiry date looming.
This eggnog pudding recipe is a quick and easy way to not only use up leftover eggnog, but to elevate it and enjoy it in a new format!
Not just a thickened eggnog, the intensity of the drink is diluted slightly with milk, giving it a more balanced level of richness for this particular use.
Where eggnog - as a beverage - may be more of a sipping thing than a “chugging” drink, this eggnog custard is easy to eat... and easy to eat too MUCH of, LOL.
It’s rich without being TOO rich, very creamy, and just the right level of sweetness.
This pudding is so good, it makes me a bit sad that eggnog season is so short! We could definitely eat this year round, given the chance!
Unfortunately, we’ve now used up the last of our eggnog, it’s no longer available in stores, and we’ll have to wait the better part of a year before we can make this delicious eggnog pudding recipe again!
Anyway, let’s get to the recipe...
My eggnog pudding is a fairly basic custard recipe, and uses really simple ingredients.
You probably have most - if not all - of them on hand, and any you don’t will be easy to find in any grocery store:
Unlike with my Eggnog Mousse Recipe, you can use whatever kind of eggnog or milk that you like.
The structure / thickness comes from the cornstarch, not from whipping air into anything.
That said, the richer the eggnog and milk, the creamier and thicker the mouthfeel of the pudding.
You can definitely use a light eggnog, and/or plant based eggnog and milk, it just may make for a bit of a thinner pudding.
As pictured,we used a full fat eggnog, and an unsweetened almond milk on this batch.
How to Make Eggnog Pudding
The full recipe is in the recipe card at the end of this post, here is a visual walk through.
In a small pot, whisk together sugar, cornstarch, nutmeg, and salt.
Slowly add eggnog and milk to the pot, whisking well to fully combine.
Turn element on and cook over medium or medium high heat - whisking frequently - until the mixture is thick, and coats the back of a spoon, being careful to not allow it to boil.
Remove from heat, stir in butter and rum extract.
If you won’t be serving it the same day, cover pudding with plastic wrap right on the surface of the pudding, to prevent a skin from forming.
Whisk again before transferring to the serving dishes.
More Christmas Treats
Looking for more inspiration for your holiday goodies tray? Breakfast, sweet snack or dessert, here are a delicious recipes for you!
Candied Orange Slices
Candy Cane Biscotti
Creme de Menthe Nanaimo Bars
Easy Gingerbread Muffins
Eggnog Sticky Buns
Festive Easy Fudge
Gluten-Free Candy Cane Cookies
Gluten Free Fruitcake
Gluten-Free Fruitcake Cookies
Gluten Free Gingerbread Cookies
Keto Candy Cane Cookies
No-Bake Gingerbread Pie
Pecan Pie Cookies
Traditional Eggnog Mousse
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Easy Homemade Eggnog Pudding
- ⅓ cup Granulated Sugar
- ¼ cup Cornstarch
- ¼ teaspoon Nutmeg
- ⅛ teaspoon Salt
- 2 ⅓ cups Eggnog
- ½ cup Milk
- 2 tablespoon Unsalted butter
- 1 teaspoon Rum Extract
- In a small pot, whisk together sugar, cornstarch, nutmeg, and salt.
- Slowly add eggnog and milk to the pot, whisking well to fully combine.
- Turn element on, and cook over medium or medium high heat - whisking frequently - until the mixture is thick, and coats the back of a spoon, being careful to not allow it to boil.
- Remove from heat, stir in butter and rum extract. Pour into serving dishes and chill completely before serving.