Total Time
Prep 10 mins
Cook 0 mins

This recipe comes from Carbohydrate Counting Made Easy Cookbook, Sponsored By: The Diabetes Support Group At Knoxville Area Community Hospital. Chef joeknee told me she uses 2 1/2 tablespoons Splenda, that will be helpful, as my recipe did not say how much to use.

Ingredients Nutrition


  1. Combine pudding, 2 cups milk, vanilla and sugar substitute in a bowl; mix according to pudding directions.
  2. Pour into a half gallon container with tight fitting lid.
  3. Add 3 cups milk; shake well.
  4. Add evaporated milk and shake.
  5. Add remaining milk; shake well.
  6. Chill.


Most Helpful

This is a holiday favorite. I add fresh grated nutmeg to make it more like the traditional nog I love. Try the leftovers in your coffee the next morning! YUMMMY!

joeknee October 15, 2008

I can't believe that nobody has tried this yet! It's amazing how much it does taste like eggnog. I made a single serving as a trial run and I used a "generous" 1/4 tsp of rum extract. It was delicious and it's a keeper. I'll be using this recipe for eggnog not only for drinking but for making eggnog cakes, cookies and breads. Thanks for posting this one Char :D

Annacia September 15, 2008

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