Eggnog Panna Cotta with Cinnamon Whipped Cream is an elegant take on the classic holiday beverage.
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:
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!
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.
Save RecipeIngredients
- 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
- 1 C heavy cream
- 2 Tbsp. sugar
- 1 tsp. ground cinnamon
Instructions
- 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.
Check out what the rest of the group has put together:
Baked Goods
- Caramel Bottom Eggnog Cheesecake by Bottom Left of Mitten
- Chocolate Eggnog Poke Cake by Crazed Mom
- Eggnog Bread Pudding with Warm Whiskey Sauce by The Crumby Cupcake
- Eggnog Macarons by Baking Sense
- Eggnog Macaroons by A Kitchen Hoor’s Adventures
- Eggnog Pie by Cindy’s Recipes and Writings
- Gingerbread Bars with Eggnog Frosting by Hezzi-D’s Books and Cooks
- Layered Gingerbread Cake with Eggnog Frosting by The Freshman Cook
- Mini Eggnog Cheesecakes by Authentically Candace
Beverages
- Coconut Milk Eggnog by A Mind “Full” Mom
- Eggnog Coffee Frappe by And She Cooks
- Gingerbread Eggnog Latte by Palatable Pastime
- Spiked Eggnog Hot White Cocoa by The Weekend Gourmet
- Traditional Homemade Eggnog by The Redhead Baker
Breakfast and Breakfast Pastries
- Baked Eggnog Donuts by Life Tastes Good
- Coconut Eggnog Overnight Oats (with homemade eggnog) by Caroline’s Cooking
- Cranberry Eggnog Scones by That Skinny Chick Can Bake
- Eggnog Pancakes with Cranberry Syrup by Sew You Think You Can Cook
- Eggnog Scones by Feeding Big
Desserts
- Craig Claiborne’s Eggnog Mousse by Food Lust People Love
- Easy Eggnog Fudge by Sunday Supper Movement
- Eggnog Crème Anglaise by The Wimpy Vegetarian
- Eggnog Panna Cotta with Cinnamon Whipped Cream by Tramplingrose
- Eggnog Pudding Parfaits by Pies and Plots
- Healthy Eggnog Rice Pudding by Cricket’s Confections
- Homemade Eggnog Ice Cream by Simple and Savory
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