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Eggnog Panna Cotta with Nutmeg Whipped Cream

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This Eggnog Panna Cotta with Nutmeg Whipped Cream is a festive, creamy dessert that captures the nostalgic flavor of eggnog in a silky, chilled form. Topped with spiced whipped cream, it’s a perfect make-ahead treat for the holidays.

Ingredients

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup sugar
  • 1 cup eggnog (alcohol-free)
  • 1 packet (2 1/4 tsp) unflavored gelatin
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

For the nutmeg whipped cream:

  • 1/2 cup heavy cream
  • 1 tbsp powdered sugar
  • 1/4 tsp ground nutmeg
  • 1/2 tsp vanilla extract

Optional garnish:

  • Extra ground nutmeg
  • Cinnamon stick

Instructions

  1. Sprinkle gelatin over 2 tbsp cold milk in a small bowl and let bloom for 5–10 minutes.
  2. In a saucepan, heat remaining milk, heavy cream, sugar, and eggnog over medium heat until hot but not boiling, stirring to dissolve sugar.
  3. Add bloomed gelatin and stir until fully dissolved.
  4. Remove from heat and stir in vanilla, cinnamon, and nutmeg.
  5. Pour mixture into glasses or lightly greased ramekins. Refrigerate for at least 4 hours until set.
  6. For whipped cream: beat heavy cream with powdered sugar, vanilla, and nutmeg until soft peaks form.
  7. Dollop or pipe whipped cream onto panna cotta before serving. Garnish as desired.

Notes

  • Use agar-agar for a vegetarian version (adjust quantities as needed).
  • Add a graham cracker crust or caramel drizzle for extra texture.
  • Store panna cotta covered in the fridge for up to 3 days.
  • Keep whipped cream separate and add just before serving.
  • To unmold, dip ramekins briefly in warm water and invert.

Nutrition

Find it online: https://recipesbyliza.com/eggnog-panna-cotta-with-nutmeg-whipped-cream/