Featured Recipe

Spiced Eggnog Pudding Remix

Name: Spiced Eggnog Pudding Remix
Prep time: 12 min
Total time: 12 min
Yield: 4 servings
Ingredients: 1 packet instant vanilla pudding mix; 1 1/2 cups whole milk; 1 cup eggnog; 1/2 teaspoon bourbon extract; 1 teaspoon chai spice blend; 2 tablespoons brown sugar; 1/4 cup toasted pecans chopped

By Kate

Created on 27 January 2026

A quick, rich pudding blending vanilla custard with creamy eggnog and warm spices. Rum extract swapped for bourbon essence adds a deeper aroma. Pumpkin pie spice replaced by chai blend for a fresh twist. Less milk for thicker bite. Chilled till thickened, garnished with toasted pecans to introduce crunch. Substituted white sugar for brown for subtle molasses notes. No cooking needed, just whisk and fold. A snack or dessert in under 15 minutes. Look for thick-set texture before serving. If runny, chill longer, or add instant pudding mix for firmness.

Prep: 12 min

Cook: 0 min

Total: 12 min

Serves: 4 servings

dessert eggnog holiday pudding quick

Introduction

Mid-winter craving, got eggnog but bored with sip-and-pass? This quick treat hits creamy, spiced notes in minutes — no stove fuss. Vanilla pudding mix gives base, eggnog flips it richer. Bourbon extract adds a hint of warmth and depth, unlike run-of-the-mill rum extract. Chai spice instead of pumpkin, a subtle twist, brings cinnamon, cardamom, clove, balanced sweetness. Brown sugar sneaks a molasses undertone that white sugar lacks. Toasted pecans aren’t just garnish — they bring crack and nutty notes, crucial when pudding sets soft. No cooking, no mess, just mixing and chilling. Take it out as soon as it jiggles but holds — texture is king. Eggnog puddings can be too loose or oddly stiff; feel it before serving, adjust chilling. Multipurpose dessert or snack if you whip cream and fold it in. Practical, approachable comfort with a spin — no gimmicks.

Ingredients

1 packet instant vanilla pudding mix

1 1/2 cups whole milk

1 cup eggnog

1/2 teaspoon bourbon extract

1 teaspoon chai spice blend

2 tablespoons brown sugar

1/4 cup toasted pecans chopped

About the ingredients

Deciding milk amount matters here — full-fat or 2% will change texture significantly. Less milk means denser pudding; more makes it looser, requiring longer chill. Eggnog adds richness and sugar, so reduce added sweeteners accordingly. Bourbon extract replaces rum extract with less aggressive bite and less alcohol burn — bourbon aroma is mellow. Chai spice blend swaps pumpkin spice for more complex notes — cinnamon, cardamom, clove, ginger. You can mix your own spice blend to taste or keep pumpkin spice if preferred. Brown sugar’s moisture helps pudding stay silky, unlike dry white sugar which can leave grit. Toast pecans well but safeguard against burning — smoked or raw nuts change flavor drastically. Toasted nuts absorb moisture and avoid sogginess when folded in. For vegan option, use non-dairy milk and eggnog substitute; pudding mix should be labeled dairy-free. Keep pudding covered so it doesn’t develop skin or absorb fridge odors.

Method

Whisk vanilla pudding mix and milk until lumps disappear. Texture creamy, no streaks. Important: no clumps or grainy pockets. Then blend in eggnog. Should be fluid but richer, thicker than milk alone.

Add bourbon extract now, not earlier. Keeps boozy scent vibrant, avoids bitterness. Sprinkle brown sugar slowly, stir. Dissolve it fully to avoid gritty spots.

Fold in chai spice. Gentle folding prevents overmixing which breaks pudding gel structure. Incorporate toasted pecans last to retain crunch. Toss pecans first in a little flour if they sink too fast.

Place mixture in fridge. No set clock here. Feel pudding after 15 minutes, should jiggle but hold shape with gentle shake. If still loose, chill another 10 or 15, check again. Avoid leaving too long or pudding can thicken excessively and pull away edges.

Serve cold. Spoon thick pudding into bowls, scatter extra pecans on top for texture contrast. If pudding feels thin after refrigeration, whip a small amount of cream and fold in to add body.

Technique Tips

Whisking matters: whisk vanilla powder with milk until completely smooth — lumps won’t dissolve further in fridge, ruin texture. Add eggnog gradually to mix evenly, prevents curdling or layer separation. Bourbon extract is volatile; add late to keep aroma. Brown sugar should fully dissolve — whisk well, no graininess. Folding chai spices in preserves pudding’s gel network — overmixing breaks firmness. Fold nuts last, stir gently. Chill uncovered for 10-15 minutes then check stiffness by gently shaking container — if mixes slosh, more rest needed. Avoid rushing or stirring too soon; pudding will not set properly. If too thin, add a spoon of extra instant vanilla pudding powder, whisk, chill again. This prevents wastage rather than discarding. Serve cold, garnish nuts on top so crunch doesn’t go soggy. Pudding can be portioned into single cups or larger bowl, just avoid frequent stirring or they’ll thin out. If too thick, thin with splash milk; if too loose, chill longer. Sensory cues trump timers. Trust feel, jiggle, texture changes. Always taste before serving for sweetness and spice balance; adjust next batch accordingly.

Chef's Notes

💡 Whisking is key. Blend pudding mix and milk until no lumps. Or texture suffers. Add eggnog slowly or risk separation.
💡 Bourbon extract at the end. Keeps aroma alive. If added too early, bitterness shows. Measure carefully.
💡 Folding matters. Gentle movements prevent breaking pudding structure. Add spices slowly to prevent overmixing.
💡 Check texture after chilling. If too thin, add more instant pudding mix. Don't toss it; just adjust.
💡 Serving cold from bowls. Garnish with pecans for crunch. Check moisture level before mixing in.