It’s only available this time of year, while supplies last, Eggnog Pudding! No, it’s not as if I’m selling the stuff, it’s just this is the only time of year I can typically find dairy-free Eggnog. It’s not as if I’ve looked for it at other times of the year, but I’m fairly certain it’s not there. So knowing the window of opportunity is small, I’ve decided to do as much with this delicious flavor that I can. That’s the inspiration behind today’s recipe!
Look, I know there’s a lot to despise about the holidays. I’m not a big fan of shopping to begin with but combine that with crowds and I’m in a state of panic! As you can guess, I’ve never once set my foot in the store on Black Friday. No way. Uh-uh. I don’t care if there’s a top-of-the-line Cuisinart SM-55 Stand Mixer on sale for only $10 waiting on the other end of that 10-hour line. I ain’t gonna do it!
The holidays are difficult for other reasons too. For one, there’s this expected state of cheer. And this feeling like you’re never quite keeping up – you’ve got to put up the holiday lights, the tree, the decorations, and then you’ve got to figure out what to do with all those boxes the decorations live in the other eleven months of the year.
And there’s gift buying and party going and the next thing you know? You’re all cheered out! Scrooge is looking kind of cozy in his flannel pants reading a book by the fireplace. A few ghastly spirits stopping by on a dark, winters night? I think I could handle The Ghost of Christmas Past over a crowd of last-minute Kohl’s shoppers on a Friday night.
I find one way to calm myself is to have a nice, warm cup of tea. Then I turn down the house lights and turn up the holiday lights; maybe light a candle or two. I put on some flannel PJs, maybe listen to a little Bing singing White Christmas, and then I head into the kitchen. I don’t know why cooking has such a soothing effect on me. I think it’s because I can get into the rhythm of the kitchen. Either that or my mind is anticipating the dopamine-rush from the sweets I’m about to consume!
One thing you’ll love about this recipe is it doesn’t command a lot of time (or effort) in the kitchen. Simply pour the ingredients together, warm them up (either on the stove or in the microwave), pour some in your favorite serving bowls, and either serve it warm or chilled. Either way, in no time at all you’ll have a delicious, yet simple dessert to please your whole family. And that’s what the holidays are really about – spending time with family!
- 2 cups cold, dairy-free Eggnog (there are several varieties out there like Earth Balance or Silk)
- 2 tablespoons instant tapioca
- 1 tablespoon corn starch
- 1 teaspoon dried, ground nutmeg seasoning
- Dairy-free whipped topping (I used Soyatoo) (optional)
- Place all ingredients in a sauce pan or microwave-safe bowl. Stir until well-combined. Let this sit for a couple of minutes to allow the instant tapioca to begin to soften.
- If using a stove top, place the saucepan on the stove over medium heat, stirring occasionally until it begins to boil. Turn off the heat and allow the pudding to thicken. If using a microwave, place the bowl in the microwave and cook for one minute, uncovered. Stir the mixture and cook for another minute. Stir again. Continue using one minute intervals until the pudding thickens, then repeat it with a couple of 30 second intervals until you reach a desired consistency.
- Pour the pudding into your serving bowls and place in the fridge to set. This usually takes about an hour, but then again, I like my pudding a little on the warm side with cool whipped topping. For a fully chilled experience, you can allow the pudding to set longer before serving.
- I sprinkle a little ground nutmeg on the top of the pudding and then top with dairy-free whipped topping.