Monday, September 2, 2013

No-Egg Eggnog

Contributor: Marguerite Strom
2002 Cowley Cookbook

1 package French vanilla instant pudding (small)
2 cups milk
1/4 tsp salt
1 tsp vanilla

Combine in blender and blend well. Place in large container. Add 3 cups milk; fold in 1 cup whipping cream, whipped.

Add dash of nutmeg, cinnamon and cloves. Cook before serving. Keep refrigerated.

Printable Version

No comments:

Post a Comment