Simple Eggnog Panna Cotta

I never thought about making panna cotta at home until I realized it’s basically just cream and gelatin. Then I wondered—what if I used eggnog instead? It made so much sense for the holidays that I had to try it.

Turns out, eggnog panna cotta is even easier than the regular kind because you’re starting with something that already tastes good. No need to infuse vanilla or steep anything fancy. You just bloom some gelatin in cold eggnog, warm it up on the stove, and let it set in the fridge. A few hours later, you’ve got a creamy dessert that tastes like the holidays but feels way fancier than it actually is.

What Kind of Egg Nog Should I Use?

Store-bought eggnog works perfectly fine for this recipe, whether you go with a traditional dairy version or a non-dairy alternative. If you’re feeling ambitious, homemade eggnog will give you an even richer flavor, but honestly, a good quality store-bought brand will save you time and still taste great. Just make sure to check the expiration date and give it a good shake before using, as the spices and cream can settle at the bottom of the carton. One thing to note – avoid using eggnog that’s already been spiked with alcohol, as it can interfere with how the gelatin sets.

Options for Substitutions

This simple dessert has room for a few tweaks if you need to make substitutions:

• Eggnog: You can use store-bought or homemade eggnog for this recipe. If you want a lighter version, try using low-fat eggnog, though the texture will be slightly less creamy. For a dairy-free option, almond or oat milk-based eggnog works too.
• Unflavored gelatin: This is the key ingredient that makes panna cotta set, so don’t skip it. However, if you need a vegetarian option, you can use agar-agar powder instead. Use about 1 teaspoon of agar-agar and follow the package instructions for blooming and heating, as it sets differently than gelatin.
• Fresh nutmeg: While fresh nutmeg adds a nice touch, pre-ground nutmeg from your spice cabinet works just fine. You could also try a sprinkle of cinnamon or a combination of both for a warm spice finish.

Watch Out for These Mistakes While Cooking

The biggest mistake with panna cotta is adding gelatin directly to hot liquid, which creates clumps that won’t dissolve properly – always bloom your gelatin first by sprinkling it over a few tablespoons of cold eggnog and letting it sit for 5 minutes until it looks wrinkled.

Another common error is boiling the eggnog after adding gelatin, which breaks down its setting power and leaves you with a runny dessert, so keep the heat at medium-low and just warm it enough to dissolve the gelatin completely.

Don’t skip the step of straining the mixture through a fine-mesh sieve before pouring it into your molds, as this removes any undissolved gelatin bits and ensures a smooth, creamy texture.

Finally, give your panna cotta at least 4 hours to set in the fridge (overnight is even better), because pulling them out too early means they won’t hold their shape when you try to unmold them.

What to Serve With Eggnog Panna Cotta?

This creamy dessert is pretty rich on its own, so I like to serve it with simple cookies like shortbread or biscotti that you can dip right into the panna cotta. A drizzle of caramel sauce or a sprinkle of cinnamon on top adds a nice touch without making things too sweet. If you want to balance out the richness, fresh berries like raspberries or sliced strawberries work really well, or you could even add a dollop of lightly sweetened whipped cream. For a holiday spread, I’ll often serve these alongside other small desserts like chocolate truffles or gingerbread cookies so everyone can try a little bit of everything.

Storage Instructions

Refrigerate: Keep your eggnog panna cotta covered in the fridge for up to 3 days. I like to leave them in their ramekins and just cover each one with plastic wrap. They actually taste even better the next day once all the flavors have had time to meld together!

Make Ahead: This is one of those perfect make-ahead desserts for the holidays. You can whip these up a day or two before your party and just keep them chilled until you’re ready to serve. Just wait to grate the fresh nutmeg on top until right before serving so it stays fragrant and pretty.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-560
• Protein: 17-21 g
• Fat: 22-28 g
• Carbohydrates: 56-65 g

Ingredients

• 3 cups eggnog (I use Organic Valley for creamier texture)
• 1 tbsp unflavored gelatin (blooms in cold eggnog before heating)
• fresh nutmeg for serving (freshly grated for best aroma)

Step 1: Bloom the Gelatin

• 3 cups eggnog
• 1 tbsp unflavored gelatin

Pour the eggnog into a small saucepan and sprinkle the gelatin evenly over the surface.

Let it sit undisturbed for 5 minutes—this allows the gelatin to absorb the liquid and bloom, which ensures a smooth, lump-free texture when heated.

Don’t stir during this time; patience here prevents clumping later.

Step 2: Heat and Dissolve

• bloomed gelatin mixture from Step 1

Place the pan over medium-high heat and whisk constantly until the gelatin completely dissolves and the eggnog reaches a gentle simmer—you’ll see small bubbles forming around the edges.

This takes about 3-5 minutes.

I find that whisking continuously prevents the bottom from scorching and ensures even heat distribution, which gives you the silkiest final texture.

Step 3: Pour and Chill

• dissolved eggnog mixture from Step 2

Remove the pan from heat and immediately pour the warm eggnog mixture into serving glasses, filling each about halfway.

Transfer to the refrigerator and chill for at least 2 hours, or until the panna cotta is set and has a delicate, custard-like consistency.

You can make these up to 24 hours ahead if needed.

Step 4: Finish and Serve

• fresh nutmeg for serving

Just before serving, use a microplane or fine grater to grate fresh nutmeg generously over the top of each panna cotta.

The freshly grated nutmeg releases essential oils that create an aromatic warmth and complements the creamy eggnog beautifully—it’s worth taking the extra 30 seconds to grate it fresh rather than using pre-ground.

Simple Eggnog Panna Cotta

Delicious Simple Eggnog Panna Cotta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 4 hours hrs 7 minutes mins

Servings 6 servings

Calories 530 kcal

Ingredients

  

• 3 cups eggnog (I use Organic Valley for creamier texture)
• 1 tbsp unflavored gelatin (blooms in cold eggnog before heating)
• fresh nutmeg for serving (freshly grated for best aroma)

Instructions

 

• Pour the eggnog into a small saucepan and sprinkle the gelatin evenly over the surface. Let it sit undisturbed for 5 minutes—this allows the gelatin to absorb the liquid and bloom, which ensures a smooth, lump-free texture when heated. Don't stir during this time; patience here prevents clumping later.
• Place the pan over medium-high heat and whisk constantly until the gelatin completely dissolves and the eggnog reaches a gentle simmer—you'll see small bubbles forming around the edges. This takes about 3-5 minutes. I find that whisking continuously prevents the bottom from scorching and ensures even heat distribution, which gives you the silkiest final texture.
• Remove the pan from heat and immediately pour the warm eggnog mixture into serving glasses, filling each about halfway. Transfer to the refrigerator and chill for at least 2 hours, or until the panna cotta is set and has a delicate, custard-like consistency. You can make these up to 24 hours ahead if needed.
• Just before serving, use a microplane or fine grater to grate fresh nutmeg generously over the top of each panna cotta. The freshly grated nutmeg releases essential oils that create an aromatic warmth and complements the creamy eggnog beautifully—it's worth taking the extra 30 seconds to grate it fresh rather than using pre-ground.