Engineer loves egg nog.  Pronounced, "egg NUG," he asks for the beverage all year long, and is so gleeful when it arrives in the stores again in the fall.  He drinks it throughout the season, and his little 5th percentile body delights in its rich, fatty goodness.  He just can’t get enough.

Needless to say, he was very disappointed (read: hysterical) when in January we could no longer purchase egg nog from the store. 

The "good mommy" in me went on a quest to discover how to make it from scratch.

My internet search for "homemade egg nog recipe" found me little results.  The few recipes I did find, used raw eggs, and I just wasn’t super comfortable with that.  So I enlisted a few of my own dormant brain cells.

What is it about the "nug" that Engineer likes so much?  The texture?  The spices?

The spices were the easy part, and I knew I would start with milk as the base ingredient.  But what could both thicken and sweeten the milk at the same time?

And then I knew.

And so I present you with my recipe for homemade egg nog!  (My first self-created recipe!  I am so excited!)

The NUG

1 glass milk (8-10 ounces)

1 tsp (approximately) french vanilla instant pudding mix

1 dash each, cinnamon, nutmeg, ground cloves 

Stir until thickened, or chill briefly.  Serve immediately (so it doesn’t get too thick)

 I know this recipe is a succes, because I asked Engineer to take a sip.  And he just kept on sipping.  I asked him what it was, and he looked at me with a big grin and said, "Egg NUG."

I am a friggin’ genius.