Eggnog panna cotta

An easy festive dessert!

Creating new festive desserts is one of my favourite elements of the holiday season. This year, I started the taste-testers off on a high note with these sticky toffee pudding cupcakes, which I thought might be a tough act to follow until I came up with the idea of making an eggnog panna cotta. This pudding-like treat is super delicious but not overly sweet, making it a nice light finish to any meal and best of all, you can make it several days in advance. If you’re a fan of panna cotta, you might also enjoy this blackberry-mint version or this caramel-macchiato one. And if you love eggnog, you might enjoy making your own – here’s my easy recipe. Note that you can make a vegetarian version of this recipe by substituting agar agar for the gelatin.


  • 2 1/2 teaspoons (7 g) powdered gelatin (1 packet)
  • 1/3 cup (85 mL) cold milk
  • 3 cups (750 mL) cold eggnog
  • 1 tablespoon (15 mL) brandy or rum (optional)
  • Freshly grated nutmeg


  • Place milk in a small bowl. Sprinkle gelatin over top and let it sit for 5 minutes.
  • Heat eggnog until it is just about ready to boil. I find this easiest in a 4 cup (1 L) glass measure in the microwave on medium-high heat, stirring every 30 seconds. Alternatively, heat it in a saucepan over medium heat on the stove, stirring frequently with a silicone scraper so it does not scorch on the bottom of the pan.
  • Whisk together warm eggnog, milk and gelatin mixture and brandy (if using) until smooth. Pour into eight 6 ounce (177 mL) serving dishes. Refrigerate until set (this usually takes about 2 hours). Sprinkle with nutmeg just before serving.

Serves 8.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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