I’m certain that Egg Nog Pudding is your first 2016 holiday recipe! Additionally, it is a seriously adult-only treat, creamy and delicious. How could I accomplish such a culinary feat, when egg nog is only available for a few weeks in the fall of every year? I admit that I saved a bottle and stationed it in an obscure part of the fridge. Hoarding, maybe, but it took me 6 months to figure out how to make this yummy liquid, into an edible. The brands that we usually buy at Spec’s Liquor Store are Pennsylvania Dutch and Deep South. They are shelf stable, contain 3 kinds of liquor, and are pretty darn delicious – just pour and drink. Sometimes, I mix the brands half and half.
The challenge is to make Egg Nog Pudding set up without cooking, so the alcohol doesn’t cook out. While there are several ingredients to use when thickening a cold liquid, I chose chia seed, coconut flour, and xanthan gum. Chia seed is a great thickener, and adds a bit of crunchiness. Additionally, because of the chia, I feel this decadent dessert, is somehow slightly healthy. This recipe makes a dense pudding. Eat it on it’s own, or fill a baked pie shell and top with cream. Or, make it a little looser to make a fabulous over-21 banana pudding.