Eggnog Panna Cotta with Nutmeg Whipped Cream

This Eggnog Panna Cotta with Nutmeg Whipped Cream is one of my favorite festive desserts to make during the holiday season. It’s creamy, smooth, and lightly spiced — just like a classic glass of eggnog but in elegant, spoonable form. I love how it feels luxurious and special, yet it’s surprisingly easy to prepare. The nutmeg whipped cream adds the perfect finishing touch.

Why You’ll Love This Recipe

I love this recipe because it captures all the comforting, nostalgic flavors of eggnog in a chilled, silky dessert. It’s make-ahead friendly, which makes holiday entertaining so much easier, and it looks beautiful whether I serve it in glasses, ramekins, or unmolded on a plate. The subtle spiced cream and nutmeg topping make each bite feel festive and indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy cream
• Whole milk
• Sugar
• Eggnog (store-bought or homemade)
• Unflavored gelatin
• Vanilla extract
• Ground cinnamon
• Ground nutmeg

For the nutmeg whipped cream:

• Heavy cream
• Powdered sugar
• Ground nutmeg
• Vanilla extract

Optional garnish: extra ground nutmeg or a cinnamon stick

Directions

1. I start by sprinkling the gelatin over a small amount of cold milk in a bowl and let it bloom for 5–10 minutes.
2. In a saucepan, I combine the remaining milk, cream, sugar, and eggnog. I warm it over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling.
3. I stir in the bloomed gelatin until completely melted.
4. I remove the mixture from heat and add vanilla, cinnamon, and a pinch of nutmeg.
5. I pour the panna cotta mixture into serving glasses or lightly greased ramekins.
6. I refrigerate for at least 4 hours, or until fully set.

To make the nutmeg whipped cream:

1. I whip the heavy cream with powdered sugar, vanilla, and nutmeg until soft peaks form.
2. I dollop or pipe the whipped cream on top of the chilled panna cotta just before serving.

Servings and Timing

This recipe makes 4–6 servings.
Prep time: 15 minutes
Chill time: 4 hours
Total time: 4 hours 15 minutes

Variations

Sometimes I use coconut milk for a dairy-free version or add a splash of maple syrup for a deeper sweetness. For extra texture, I layer the panna cotta over a graham cracker crumb base. I’ve also added a caramel drizzle or a dusting of cinnamon sugar for a little something extra. For an extra-spiced version, I increase the cinnamon or add a bit of ground clove.

Storage/Reheating

I store the panna cotta covered in the refrigerator for up to 3 days. I keep the whipped cream separate and add it just before serving. This dessert is served cold, so it doesn’t need reheating — just a quick stir of the whipped cream if it’s been made in advance.

FAQs

Can I make panna cotta without gelatin?

Yes, I can use agar-agar as a vegetarian alternative, but I make sure to follow its specific cooking instructions since it behaves differently from gelatin.

What’s the best eggnog to use?

I use a thick, creamy, eggnog with a balanced spice flavor — store-bought or homemade both work great.

Can I unmold the panna cotta onto a plate?

Yes, I lightly grease the ramekins and dip them briefly in warm water before inverting onto a plate to release them cleanly.

Can I make this ahead of time?

Absolutely — I often make it a day ahead and keep it refrigerated until ready to serve. It’s perfect for prepping in advance.

What other toppings can I use?

I like adding crushed gingersnaps, spiced nuts, caramel sauce, or even a few fresh berries for a festive touch.

Conclusion

This Eggnog Panna Cotta with Nutmeg Whipped Cream is one of my favorite desserts for the holidays — smooth, creamy, and perfectly spiced. I love how easy it is to make ahead, how elegant it looks on the table, and how comforting each bite feels. It’s a festive treat that always makes the season feel a little more special.

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