Eggnog Pudding Recipe

If you’re anything like me, the holidays aren’t complete without a little festive indulgence — and this Eggnog Pudding Recipe is a total game changer. Creamy, silky, and bursting with those warm, cozy spices you love in eggnog, it’s the kind of dessert that feels fancy yet is surprisingly simple to make. Keep reading because I can’t wait to share all my insider tips to help you nail it perfectly on your first try!

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Ingredients You’ll Need

The magic of this Eggnog Pudding Recipe comes from balancing creamy dairy with the warm spices of eggnog. A handful of staples from your pantry brings everything to life, but picking quality ingredients will really elevate the dessert.

• Eggnog: I prefer fresh, high-quality eggnog for the richest flavor—homemade works wonders if you’re up for it.
• Heavy whipping cream: This ups the creaminess and helps the pudding set perfectly.
• Granulated sugar: Be sure to measure carefully; it balances sweetness without overpowering.
• Cornstarch: The thickening agent that makes the pudding set just right — no lumps allowed!
• Salt: A pinch enhances the flavors and keeps the sweetness in check.
• Ground nutmeg: Adds that signature warm, spicy note I can’t get enough of.
• Large egg yolks: For richness and to help thicken the pudding as it cooks.
• Rum extract: I love this for that subtle boozy flavor without needing actual alcohol.
• Unsalted butter: Cuts through heaviness and creates a silky finish.
• Optional toppings (whipped cream, grated nutmeg, sugared cranberries): For presentation and extra festive flair—I swear by the sugared cranberries!

Variations

I love that this Eggnog Pudding Recipe is flexible. Whether you want to keep it classic or tweak for dietary preferences, there’s room to play. Here’s how I’ve jazzed it up or kept it simple depending on the crowd.

• Alcohol-Free Version: I’ve made it without rum extract when serving kids or guests who avoid alcohol, and it’s still rich and delicious.
• Dairy-Free Twist: Try swapping heavy cream and eggnog for coconut cream and a dairy-free eggnog alternative for a luscious vegan-friendly dessert.
• Added Spice: Sometimes I add a pinch of cinnamon or cloves alongside nutmeg for extra warmth — perfect for chilly nights.
• Chocolate Eggnog Pudding: For an indulgent twist, fold in some melted white or dark chocolate after cooking for a festive treat.

How to Make Eggnog Pudding Recipe

Step 1: Combine Your Dairy Mixture

Start by mixing your eggnog and heavy cream in a glass measuring cup—this combo gives the pudding its signature smooth and creamy texture. Setting it aside lets you focus on mixing the dry ingredients cleanly in the next step.

Step 2: Whisk Dry Ingredients with Egg Yolks

In a medium saucepan, whisk together the sugar, cornstarch, salt, and ground nutmeg. Then add your egg yolks, whisking until you get a silky smooth mixture. I like doing this off the heat to avoid scrambling the eggs!

Step 3: Gradually Add Eggnog Mixture

Slowly pour your eggnog and cream combo into the eggs while whisking constantly. This step is crucial to temper the eggs gently and create a smooth base before cooking.

Step 4: Cook and Thicken the Pudding

Place the saucepan over medium heat and stir continuously. After about 8-10 minutes, the pudding thickens and begins to boil, which is exactly what you want — the mixture should coat the back of a spoon. Don’t stop stirring here; it can burn easily!

Step 5: Finish with Rum Extract and Butter

Once off the heat, stir in the rum extract and butter pieces until melted and smooth. This final step makes the pudding extra rich and perfect for chilling.

Step 6: Strain and Chill

I always strain mine through a fine-mesh sieve into a bowl to catch any lumps. Cover the surface directly with plastic wrap to avoid a skin forming and chill in the fridge for at least 4 hours — overnight is even better if you can wait!

How to Serve Eggnog Pudding Recipe

Garnishes

I’m obsessed with topping my eggnog pudding with a dollop of freshly whipped cream, a dusting of grated whole nutmeg, and a handful of sugared cranberries for a pop of color and tangy sweetness. It makes every spoonful feel fancy but still cozy.

Side Dishes

Try pairing this pudding with buttery shortbread cookies or spiced pecans to add a crunchy contrast. It’s also great served alongside a warm cup of coffee or mulled cider to keep those holiday vibes going strong.

Creative Ways to Present

When I’m hosting, I love serving the pudding in clear glass ramekins to show off the creamy texture, then layering some of the sugared cranberries on top as a festive “snowy” touch. You can also pipe whipped cream in pretty peaks or sprinkle crushed ginger snaps for an extra special look.

Make Ahead and Storage

Storing Leftovers

I keep leftover pudding covered tightly with plastic wrap in the fridge for up to 3 days. Since the pudding thickens as it chills, just give it a gentle stir before serving to bring back that silky consistency.

Freezing

Freezing eggnog pudding isn’t my favorite because the texture can change once thawed—it tends to separate a bit. I’d recommend enjoying it fresh or refrigerating instead for best results.

Reheating

If you want to warm up leftovers, gently heat the pudding in a saucepan over low heat while stirring constantly. Don’t let it boil again, and it’s best enjoyed just slightly warm rather than hot to keep that creamy texture.

FAQs

Final Thoughts

This Eggnog Pudding Recipe has become a family favorite in my house — it’s a comforting and festive dessert that doesn’t feel too heavy but still satisfies that creamy, spiced craving. I love how versatile it is, and I’m confident that with my tips, you’ll have a gorgeous pudding that wows everyone. Promise me you’ll give it a try this season — you won’t regret it!

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