Dessert

Eggnog Panna Cotta with Nutmeg Whipped Cream Recipe

ByHarper Ellington December 4, 2025December 4, 2025

Introduction

Indulge in the creamy, festive flavors of Eggnog Panna Cotta topped with nutmeg whipped cream. This elegant dessert combines the rich warmth of eggnog with the smooth texture of panna cotta, perfect for holiday gatherings or special occasions.

A smooth, creamy pudding with a pale yellow color sits in the center of a white plate, shaped like a rounded dome. On top, there is a generous swirl of white whipped cream, sprinkled with fine brown spice powder. Around the base of the pudding, small pieces of chopped nuts add a crunchy texture and light brown color. To the side of the plate, a shiny silver spoon is placed, reflecting soft light. The background is a white marbled texture, adding a clean and elegant feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup eggnog
1 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
2 teaspoons gelatin powder
3 tablespoons cold water
1 cup heavy cream (for whipped cream)
2 tablespoons powdered sugar
1/2 teaspoon ground nutmeg (for whipped cream)
1/2 teaspoon vanilla extract (for whipped cream)

Instructions

Step 1: In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 to 10 minutes until it becomes gelatinous.
Step 2: In a saucepan, combine the eggnog, 1 cup heavy cream, granulated sugar, vanilla extract, and ground nutmeg. Heat over medium heat, stirring occasionally, until warm but not boiling. Remove from heat.
Step 3: Add the bloomed gelatin to the warm mixture and stir until fully dissolved.
Step 4: Pour the panna cotta mixture into serving cups or molds. Let cool to room temperature, then cover and refrigerate for at least 4 hours until set.
Step 5: To make the nutmeg whipped cream, combine the reserved heavy cream, powdered sugar, ground nutmeg, and vanilla extract in a mixing bowl. Whip with an electric mixer until soft peaks form.
Step 6: If using molds, run a knife around the edges and invert onto plates. Spoon the nutmeg whipped cream over the panna cotta and garnish with a sprinkle of extra nutmeg if desired.

Tips & Variations

Use flavored eggnog, such as bourbon or rum-spiked, for an adult version.
For a lighter dessert, substitute half the heavy cream with milk.
Chill your mixing bowl and beaters before whipping cream for best volume.
Add a pinch of cinnamon to the whipped cream for extra warmth.

Storage

Store the panna cotta covered in the refrigerator for up to 3 days. Keep whipped cream separate until ready to serve for best texture. Reheat is not recommended as it may affect the set consistency.

How to Serve

A creamy, smooth pudding shaped like a small dome sits in the center of a white plate with a detailed rim. The pudding is pale beige with tiny brown specks and is topped with a fluffy swirl of white whipped cream dusted with brown spice powder. Around the base of the pudding on the plate are small pieces of chopped walnuts, adding texture and color contrast. In the background, blurry walnuts are visible. The setting is on a white marbled surface with a spoon resting on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, panna cotta can be made up to 2 days in advance and kept refrigerated. Prepare the whipped cream just before serving for the best texture.

What if I don’t have gelatin powder?

You can substitute gelatin sheets, typically one sheet equals one teaspoon of powder. Soften sheets in cold water before dissolving in warm mixture as described.