Eggnog Panna Cotta with Cinnamon Whipped Cream #SundaySupper

Eggnog Panna Cotta with Cinnamon Whipped Cream is an elegant take on the classic holiday beverage.

Eggnog Panna Cotta with Cinnamon Whipped Cream #SundaySupper

Are you a fan of eggnog? I think I’ve had it once, way back when I was a child. I seem to recall that I thought it was disgusting at the time. I’m pretty sure I’ve changed my mind about it, though. This week, the Sunday Supper Group is featuring all things Eggnog–Not just the beverage. That’s how/why I came up with this Eggnog Panna Cotta with Cinnamon Whipped Cream:

Eggnog Panna Cotta with Cinnamon Whipped Cream

It’s basically a custard with nutmeg and bourbon. Add some unflavored gelatin (gelatin actually skeeves me out more than eggnog itself does!), and you have a creamy dessert instead of a beverage!

Eggnog Panna Cotta with Cinnamon Whipped Cream

Top it with some Cinnamon Whipped Cream for a little extra spice. Christie of A Kitchen Hoor’s Adventures is this week’s Sunday Supper Hostess, so go and show her some love. Grab the recipe for the Panna Cotta before you do.

Eggnog Panna Cotta with Cinnamon Whipped Cream

Eggnog Panna Cotta with Cinnamon Whipped Cream

Eggnog Panna Cotta with Cinnamon Whipped Cream #SundaySupper


For the Panna Cotta:

  • 3 1/2 C milk, divided
  • 5 large egg yolks
  • 3/4 C sugar
  • 1 C heavy cream, chilled
  • 2 Tbsp. bourbon
  • 1 tsp. ground nutmeg
  • 1 Tbsp. unflavored gelatin

For the Cinnamon Whipped Cream:

  • 1 C heavy cream
  • 2 Tbsp. sugar
  • 1 tsp. ground cinnamon


Heat 2 C of milk to boiling in a medium saucepan. While the milk is heating, whisk together the egg yolk and sugar until the yolks are slightly thickened and pale yellow. Prepare an ice bath and set a medium bowl into it.
Once the milk boils, temper the yolks by whisking half the hot milk into them. Pour the egg-milk mixture back into the saucepan with the rest of the heated milk, and cook over low heat, stirring constantly, until the mixture thickens, and coats the back of a spoon.
Remove from the heat, and stir in the remaining 1 1/2 C of milk and the heavy cream. Pour the mixture through a fine-mesh strainer into the bowl set in the ice bath. Stir in the bourbon and nutmeg.
Remove 1/2 C of the cooled eggnog, and place into a small bowl. Sprinkle the gelatin over top of it. If the eggnog is still slightly warm, place the bowl in the refrigerator. Pour the rest of the eggnog back into the saucepan, and heat over medium. Cook just until the eggnog starts to steam, then add the gelatin mixture. Stir until it has dissolved, and strain again through a fine-mesh sieve. Pour into 6-ounce ramekins, and chill 3 hours or until set.
When ready to serve, prepare the whipped cream. In the chilled bowl of a stand mixer, whip the cream on medium-high until soft peaks form, about 1 minute. Add the sugar and cinnamon, and whip on high speed for 1 more minute. Dollop on top of the panna cotta before serving.

Did you make this recipe?

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Check out what the rest of the group has put together:

Baked Goods


Breakfast and Breakfast Pastries


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