Shelf-Stable Egg Nog // Linda's Pantry

 Recipe:

 2 cups instant powdered milk One cup powdered sugar One cup instant vanilla pudding mix 1/2 cup instant cheesecake pudding mix 1 1/2 teaspoons of ground nutmeg you can adjust this up or down to suit your taste 1 teaspoon of cinnamon And a quarter teaspoon of fine salt Place all the ingredients in a bowl and whisk making sure there’s no clumps so you can transfer it to a airtight container. Mix 4 tablespoons of your mix into one cup of milk blend well and let’s sit 3 to 5 minutes if it’s too thick add a little more milk if it’s too thin, add a bit more of the mix. For a quart of eggnog Makes a half a cup of your dry mix with 1 quart of milk You will need to let this sit in the refrigerator for 30 minutes to thicken and enjoy.☺️

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