Recipe: Year Round Egg Nog (no cook, using instant pudding, blender)

YEAR ROUND EGG NOG

4 cups lowfat milk, divided use
1 (4 oz.) container refrigerated egg substitute (or 2 pasteurized eggs, beaten)
2 tablespoons rum or brandy, if desired
1 (3.4 oz.) package vanilla instant pudding mix
1⁄4 teaspoon nutmeg
Whipped cream, if desired
Nutmeg, 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 2 cups 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.

Make 10 servings (1⁄2 cup each)
Source: KitchenAid 5 Speed Ultra Power Blender Manual