YEAR-ROUND EGG NOG
4 cups low fat milk, divided use
1 container (4 oz.) refrigerated egg substitute
2 tablespoons rum or brandy, if desired
1 (3.4 oz.) package vanilla instant pudding mix
1/4 teaspoon nutmeg
Whipped cream for garnish, if desired
Nutmeg for garnish, if desired
Place 2 cups milk, egg substitute, rum, pudding mix, and 1/4 teaspoon nutmeg in blender jar. Cover and blend at STIR until blended, about 5 seconds.
Add remaining milk. Cover and blend at MIX until smooth, about 5 to 10 seconds.
Garnish each serving with whipped cream and a sprinkle of nutmeg, if desired. Refrigerate any leftovers.
Note: Mixture will thicken slightly as is stands. Stir in 1 to 2 tablespoons milk to thin to desired consistency.
Yield: 10 (1/2 cup) servings
Source: Kitchenaid
