Get ready to cozy up with the ultimate holiday treat! Our collection of 18 creamy eggnog desserts transforms that beloved seasonal sip into irresistible cakes, pies, puddings, and more. Whether you’re a traditionalist or love a creative twist, these recipes promise to make your festivities extra special. Let’s dive into these decadent delights that capture all the warmth and cheer of the season.
Eggnog Cheesecake with Gingersnap Crust
Zesty holiday flavors meet creamy indulgence in this festive dessert. It combines eggnog’s warmth with a spicy gingersnap crust for a perfect seasonal treat. Follow these sharp steps for a flawless cheesecake every time.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 60 minutes
Ingredients
– Gingersnap cookies – 2 cups (crushed)
– Butter – ½ cup (melted)
– Cream cheese – 24 oz (softened)
– Granulated sugar – 1 cup
– Eggs – 3 large
– Eggnog – 1 cup
– Vanilla extract – 1 tsp
– Nutmeg – ½ tsp (ground)
Instructions
1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Crush gingersnap cookies into fine crumbs using a food processor or rolling pin.
3. Mix crushed gingersnaps with melted butter in a bowl until fully combined.
4. Press mixture firmly into the bottom of the prepared pan to form an even crust layer.
5. Bake crust at 325°F for 10 minutes, then remove and let cool completely on a wire rack.
6. In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy, about 2 minutes on medium speed.
7. Add eggs one at a time, beating well after each addition until fully incorporated.
8. Pour in eggnog, vanilla extract, and ground nutmeg, mixing on low speed until just combined to avoid overbeating.
9. Pour filling over the cooled crust, spreading evenly with a spatula.
10. Place springform pan in a larger baking dish and fill the outer dish with 1 inch of hot water to create a water bath for even baking.
11. Bake at 325°F for 55–60 minutes until edges are set but center still jiggles slightly when shaken.
12. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour to prevent cracking.
13. Remove from oven, run a knife around edges to loosen, and refrigerate for at least 4 hours or overnight until fully set.
Now, savor the rich, velvety texture with a hint of spice from the crust. Not overly sweet, it balances eggnog’s warmth with tangy cream cheese. For a festive touch, garnish with whipped cream and a sprinkle of nutmeg before serving.
Eggnog Panna Cotta with Cinnamon Dust
Kick off your holiday dessert game with this creamy, festive twist on a classic. Eggnog Panna Cotta with Cinnamon Dust is a no-bake wonder that captures the spirit of the season in a silky, elegant form. It’s surprisingly simple to make ahead, letting you focus on the main feast.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Heavy cream – 2 cups
– Eggnog – 1 cup
– Granulated sugar – ¼ cup
– Unflavored powdered gelatin – 2 tsp
– Vanilla extract – 1 tsp
– Ground cinnamon – 1 tsp
Instructions
1. Pour ¼ cup of the heavy cream into a small bowl and sprinkle the gelatin evenly over the surface. Let it sit for 5 minutes to bloom.
2. Combine the remaining 1¾ cups heavy cream, eggnog, and sugar in a medium saucepan over medium heat.
3. Heat the mixture, stirring constantly, until the sugar dissolves completely and tiny bubbles form around the edge, about 5 minutes. Do not let it boil.
4. Remove the saucepan from the heat and immediately whisk in the bloomed gelatin mixture until no lumps remain.
5. Stir in the vanilla extract.
6. Pour the mixture through a fine-mesh strainer into a large measuring cup or bowl with a spout to ensure a perfectly smooth texture.
7. Divide the strained mixture evenly among six 4-ounce ramekins or serving glasses.
8. Refrigerate the panna cottas, uncovered, for at least 4 hours, or until fully set and firm to the touch.
9. Just before serving, dust the top of each panna cotta evenly with the ground cinnamon using a fine sieve.
Perfectly set, this dessert offers a luxuriously smooth, jiggle-free texture that melts on the tongue. The rich eggnog flavor is beautifully balanced by the warm, aromatic hint of cinnamon. For a festive presentation, serve each portion with a delicate cinnamon stick or a sprinkle of freshly grated nutmeg alongside.
Eggnog Bread Pudding with Vanilla Sauce
Savor the holiday spirit with this rich, custardy dessert. Eggnog Bread Pudding transforms leftover bread into a festive treat. It’s topped with a silky vanilla sauce for extra indulgence.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Day-old bread – 8 cups
– Eggnog – 2 cups
– Eggs – 3
– Sugar – ½ cup
– Vanilla extract – 1 tsp
– Butter – 2 tbsp
– Heavy cream – 1 cup
Instructions
1. Preheat oven to 350°F.
2. Grease a 9×13-inch baking dish with 1 tbsp butter.
3. Tear day-old bread into 1-inch pieces and place in dish.
4. In a bowl, whisk eggnog, eggs, ¼ cup sugar, and ½ tsp vanilla extract until smooth.
5. Pour mixture evenly over bread, pressing pieces down to soak.
6. Let sit for 10 minutes to absorb liquid.
7. Bake at 350°F for 35-40 minutes until golden and set in center.
8. While baking, melt 1 tbsp butter in saucepan over medium heat.
9. Add heavy cream, ¼ cup sugar, and ½ tsp vanilla extract, stirring constantly.
10. Simmer sauce for 5 minutes until slightly thickened, then remove from heat.
11. Cool pudding for 10 minutes before serving.
12. Drizzle warm vanilla sauce over each portion.
This pudding emerges with a custard-like interior and crisp top. The vanilla sauce adds a creamy sweetness that complements the spiced eggnog flavor. Serve it warm with a sprinkle of nutmeg for a cozy holiday touch.
Eggnog Tiramisu with Spiced Rum
Mixing holiday traditions creates magic. This Eggnog Tiramisu swaps coffee for spiced rum and creamy eggnog. It’s a festive, no-bake dessert that comes together fast.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– Ladyfinger cookies – 24
– Eggnog – 2 cups
– Spiced rum – ½ cup
– Mascarpone cheese – 16 oz
– Heavy cream – 1 cup
– Granulated sugar – ¼ cup
– Ground nutmeg – ½ tsp
– Cocoa powder – 2 tbsp
Instructions
1. Whisk eggnog and spiced rum in a shallow bowl until fully combined.
2. Beat mascarpone cheese with an electric mixer on medium speed for 1 minute until smooth.
3. In a separate bowl, whip heavy cream and granulated sugar on high speed for 2–3 minutes until stiff peaks form. Tip: Chill the bowl and beaters first for faster whipping.
4. Fold the whipped cream into the mascarpone cheese using a spatula until no streaks remain.
5. Quickly dip each ladyfinger cookie into the eggnog-rum mixture for 2 seconds per side—do not soak.
6. Arrange 12 dipped ladyfingers in a single layer in a 9×9 inch dish.
7. Spread half of the mascarpone mixture evenly over the ladyfingers with a spatula.
8. Sift 1 tbsp cocoa powder over the mascarpone layer.
9. Repeat steps 5–8 with the remaining ladyfingers and mascarpone mixture for a second layer.
10. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or overnight. Tip: Letting it chill longer improves flavor and texture.
11. Before serving, sift the remaining 1 tbsp cocoa powder and the ground nutmeg over the top. Tip: Use a fine-mesh sieve for an even dusting.
Keeping it chilled firms up the layers into a creamy, sliceable dessert. The spiced rum adds warmth without overpowering the rich eggnog flavor. Serve it in individual glasses for a festive presentation, or garnish with extra whipped cream.
Eggnog Crème Brûlée with Nutmeg
Holiday classics get a creamy upgrade with this eggnog twist on crème brûlée. Nutmeg adds warmth to the custard base, while the crackly sugar top provides satisfying contrast. It’s a festive dessert that feels special yet simple to prepare.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– Heavy cream – 2 cups
– Egg yolks – 6
– Granulated sugar – ½ cup
– Eggnog – 1 cup
– Vanilla extract – 1 tsp
– Ground nutmeg – ½ tsp
– Turbinado sugar – ¼ cup
Instructions
1. Preheat oven to 325°F.
2. Place six 4-ounce ramekins in a large baking dish.
3. Whisk egg yolks and granulated sugar in a bowl until pale and thick, about 2 minutes.
4. Heat heavy cream in a saucepan over medium heat until it just begins to simmer, then remove from heat.
5. Slowly pour hot cream into yolk mixture while whisking constantly to prevent curdling.
6. Whisk in eggnog, vanilla extract, and ground nutmeg until fully combined.
7. Strain mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure smooth custard.
8. Divide custard evenly among ramekins.
9. Pour hot water into baking dish until it reaches halfway up sides of ramekins to create a water bath.
10. Bake for 30–35 minutes until edges are set but centers still jiggle slightly when shaken.
11. Remove ramekins from water bath and let cool to room temperature on a wire rack.
12. Refrigerate custards, uncovered, for at least 4 hours or overnight until completely chilled and firm.
13. Sprinkle about 2 teaspoons turbinado sugar evenly over each chilled custard.
14. Caramelize sugar with a kitchen torch, moving flame in small circles until sugar melts and turns deep amber, about 1–2 minutes per ramekin.
15. Let caramelized sugar harden for 1–2 minutes before serving.
Velvety custard meets crisp caramel in every spoonful. The eggnog infuses rich, spiced flavor that pairs perfectly with the toasted nutmeg. For a festive presentation, garnish with a light dusting of freshly grated nutmeg or serve alongside shortbread cookies.
Eggnog Ice Cream with Caramel Swirl
Let’s make a festive frozen treat that captures the holiday spirit in a scoop. This eggnog ice cream with caramel swirl is rich, creamy, and surprisingly simple to prepare at home. You’ll need an ice cream maker for the best texture.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Heavy cream – 2 cups
– Whole milk – 1 cup
– Granulated sugar – ¾ cup
– Egg yolks – 6
– Vanilla extract – 1 tsp
– Ground nutmeg – ½ tsp
– Salt – ¼ tsp
– Caramel sauce – ½ cup
Instructions
1. Combine heavy cream, whole milk, and ½ cup of the granulated sugar in a medium saucepan over medium heat.
2. Heat the mixture until it reaches 170°F on a candy thermometer, stirring occasionally to dissolve the sugar.
3. Whisk the egg yolks and remaining ¼ cup granulated sugar in a medium bowl until pale and slightly thickened.
4. Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
6. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 175–180°F).
7. Remove from heat and stir in vanilla extract, ground nutmeg, and salt.
8. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
10. Refrigerate the custard for at least 4 hours or until completely chilled (overnight is ideal for deeper flavor).
11. Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
12. Layer the churned ice cream and caramel sauce in a freezer-safe container, starting with a layer of ice cream and drizzling with sauce; repeat until all is used.
13. Use a knife or skewer to gently swirl the caramel throughout the ice cream, being careful not to overmix.
14. Cover the container with a lid and freeze for at least 4 hours or until firm.
Velvety smooth with a distinct eggnog flavor, this ice cream balances sweet creaminess with a ribbon of salted caramel. The caramel swirl adds pockets of gooey richness that contrast beautifully with the frozen custard. Serve it in waffle cones for a casual treat or alongside warm gingerbread for a festive dessert pairing.
Eggnog Custard Pie with Whipped Cream
Nothing beats a festive dessert that captures holiday spirit in every bite. Eggnog Custard Pie with Whipped Cream delivers creamy indulgence with a hint of spice, perfect for Christmas Eve gatherings. This straightforward recipe requires minimal effort for maximum reward.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Pie crust – 1 (9-inch)
– Eggnog – 2 cups
– Eggs – 3 large
– Granulated sugar – ½ cup
– Vanilla extract – 1 tsp
– Ground nutmeg – ¼ tsp
– Heavy cream – 1 cup
– Powdered sugar – 2 tbsp
Instructions
1. Preheat oven to 350°F.
2. Place pie crust in a 9-inch pie dish; press it firmly against the sides and bottom.
3. In a large bowl, whisk together eggnog, eggs, granulated sugar, vanilla extract, and ground nutmeg until smooth.
4. Pour the eggnog mixture into the pie crust.
5. Bake at 350°F for 45 minutes, or until the center is set and a knife inserted comes out clean.
6. Remove pie from oven and let it cool completely on a wire rack for at least 2 hours.
7. In a chilled bowl, beat heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form.
8. Spread whipped cream over the cooled pie.
9. Refrigerate pie for 1 hour before serving to allow flavors to meld.
Oozing with velvety texture, this pie balances sweet eggnog richness with a subtle nutmeg warmth. Serve chilled slices with a sprinkle of extra nutmeg or alongside hot cocoa for a cozy treat that’s sure to become a holiday staple.
Eggnog Trifle with Sponge Cake and Berries
Let’s make a festive dessert that layers creamy eggnog with tender sponge cake and fresh berries. This trifle comes together quickly for holiday gatherings. Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Sponge cake mix – 1 box (15.25 oz)
– Eggs – 3 large
– Water – 1 cup
– Vegetable oil – ½ cup
– Eggnog – 2 cups
– Instant vanilla pudding mix – 1 box (3.4 oz)
– Heavy cream – 1 cup
– Powdered sugar – ¼ cup
– Mixed berries – 2 cups (fresh or thawed frozen)
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, combine sponge cake mix, eggs, water, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes until smooth.
3. Pour batter into prepared pan. Bake for 25 minutes or until a toothpick inserted in center comes out clean. Tip: Cool cake completely on a wire rack to prevent sogginess.
4. While cake cools, whisk eggnog and instant vanilla pudding mix in a medium bowl for 2 minutes until thickened. Refrigerate for 10 minutes.
5. In another bowl, beat heavy cream and powdered sugar with an electric mixer on high speed for 3-4 minutes until stiff peaks form.
6. Fold whipped cream into chilled pudding mixture until just combined. Tip: Gently fold to keep mixture light and airy.
7. Cut cooled sponge cake into 1-inch cubes.
8. In a trifle dish or large bowl, layer half the cake cubes, half the pudding mixture, and half the mixed berries. Repeat layers.
9. Cover and refrigerate for at least 1 hour before serving. Tip: Chill overnight for flavors to meld.
Enjoy this trifle with its creamy, custard-like layers and bursts of berry freshness. For a festive touch, garnish with extra berries and a sprinkle of cinnamon before serving.
Eggnog Mousse with Dark Chocolate Shavings
Whip up this festive dessert in minutes for a holiday treat that feels indulgent yet light. Eggnog mousse with dark chocolate shavings combines creamy texture with rich flavor, perfect for Christmas Eve gatherings. It requires no baking and chills quickly for last-minute prep.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Heavy cream – 1 cup
– Eggnog – 1 cup
– Powdered sugar – ¼ cup
– Vanilla extract – 1 tsp
– Dark chocolate bar – 2 oz
Instructions
1. Chill a mixing bowl and beaters in the freezer for 10 minutes to help the cream whip faster.
2. Pour 1 cup of heavy cream into the chilled bowl.
3. Whip the cream on high speed with an electric mixer until stiff peaks form, about 3-4 minutes.
4. In a separate bowl, combine 1 cup of eggnog, ¼ cup of powdered sugar, and 1 tsp of vanilla extract.
5. Gently fold the eggnog mixture into the whipped cream using a spatula until fully incorporated, being careful not to deflate the cream.
6. Use a vegetable peeler to shave 2 oz of dark chocolate bar into curls over a cutting board.
7. Spoon the mousse into serving glasses, filling them halfway.
8. Sprinkle a layer of dark chocolate shavings over the mousse in each glass.
9. Top with another spoonful of mousse to cover the chocolate.
10. Garnish the tops with the remaining dark chocolate shavings.
11. Refrigerate the mousse for at least 1 hour before serving to set properly.
Light and airy, this mousse melts smoothly with each spoonful, balancing sweet eggnog against bitter chocolate notes. For a festive twist, layer it in clear glasses to showcase the chocolate streaks or serve alongside gingerbread cookies. The chilled texture holds up well for hours, making it ideal for buffet-style holiday parties.
Eggnog Cupcakes with Bourbon Frosting
Savor the holiday spirit with these spiked cupcakes. They combine classic eggnog flavors with a boozy bourbon frosting. Perfect for festive gatherings or cozy nights in.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 1½ cups
– Baking powder – 1½ tsp
– Salt – ½ tsp
– Ground nutmeg – ½ tsp
– Unsalted butter – ½ cup
– Granulated sugar – ¾ cup
– Eggs – 2
– Eggnog – ¾ cup
– Vanilla extract – 1 tsp
– Unsalted butter – ½ cup
– Powdered sugar – 2 cups
– Bourbon – 2 tbsp
Instructions
1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk flour, baking powder, salt, and nutmeg in a medium bowl.
3. Beat ½ cup butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in eggnog and vanilla extract until just combined.
6. Gradually add dry ingredients to wet ingredients, mixing until no flour streaks remain. Tip: Do not overmix to avoid dense cupcakes.
7. Divide batter evenly among liners, filling each about ⅔ full.
8. Bake for 18–20 minutes until a toothpick inserted into the center comes out clean.
9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Beat ½ cup butter in a clean bowl until smooth.
11. Gradually add powdered sugar, beating until fully incorporated and fluffy.
12. Mix in bourbon until frosting is smooth and spreadable. Tip: For a stronger bourbon flavor, add an extra teaspoon.
13. Frost cooled cupcakes with a knife or piping bag. Tip: For neat frosting, chill cupcakes for 10 minutes before applying.
14. Serve immediately or store in an airtight container at room temperature for up to 2 days.
Gently spiced and moist, these cupcakes offer a creamy texture with a rich bourbon kick. The frosting adds a smooth, boozy contrast that pairs well with the eggnog base. Try garnishing with a sprinkle of nutmeg or a cinnamon stick for an elegant holiday presentation.
Eggnog Fudge with Walnuts
Bold holiday flavors come together in this creamy, nutty treat that’s perfect for gifting or enjoying by the fire. It captures the essence of eggnog in a rich, sliceable fudge studded with crunchy walnuts. This no-bake recipe comes together quickly for a festive homemade candy.
Serving: 36 pieces | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– White chocolate chips – 3 cups
– Sweetened condensed milk – 1 (14-ounce) can
– Unsalted butter – 2 tbsp
– Ground nutmeg – 1 tsp
– Vanilla extract – 1 tsp
– Rum extract – ½ tsp
– Walnuts – 1 cup, chopped
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal.
2. Combine white chocolate chips, sweetened condensed milk, and butter in a medium saucepan.
3. Heat the mixture over low heat, stirring constantly with a silicone spatula until the chocolate is completely melted and smooth, about 5–7 minutes. Tip: Keep the heat low to prevent the chocolate from seizing.
4. Remove the saucepan from the heat immediately once smooth.
5. Stir in the ground nutmeg, vanilla extract, and rum extract until fully incorporated.
6. Fold in the chopped walnuts until evenly distributed throughout the fudge mixture.
7. Pour the fudge mixture into the prepared pan and spread it into an even layer with the spatula.
8. Refrigerate the pan, uncovered, for at least 4 hours or until the fudge is completely firm. Tip: For clean cuts, chill the fudge overnight.
9. Use the parchment paper overhang to lift the fudge slab out of the pan.
10. Place the slab on a cutting board and use a sharp knife to cut it into 1-inch squares. Tip: Wipe the knife clean with a damp cloth between cuts for neat edges.
Oozing with creamy sweetness, the fudge has a soft, melt-in-your-mouth texture contrasted by the walnuts’ crunch. The nutmeg and rum extract deliver that classic eggnog warmth without the alcohol. For a festive touch, sprinkle the tops with a little extra nutmeg or drizzle with melted white chocolate before serving.
Eggnog Rice Pudding with Raisins
Kick off your holiday season with this comforting twist on a classic dessert. Eggnog Rice Pudding with Raisins combines creamy rice pudding with festive eggnog flavors and plump raisins for a simple yet special treat. It’s perfect for using leftover eggnog or making a quick dessert for gatherings.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 30 minutes
Ingredients
– White rice – 1 cup
– Eggnog – 3 cups
– Raisins – ½ cup
– Sugar – ¼ cup
– Cinnamon – 1 tsp
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Rinse 1 cup of white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice, 3 cups of eggnog, ½ cup of raisins, ¼ cup of sugar, 1 tsp of cinnamon, and ¼ tsp of salt in a medium saucepan.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
4. Reduce the heat to low, cover the saucepan, and simmer for 20 minutes, stirring every 5 minutes to ensure even cooking and prevent scorching.
5. Remove the saucepan from the heat and stir in 1 tsp of vanilla extract until fully incorporated.
6. Let the pudding sit, covered, for 10 minutes to thicken and allow the flavors to meld.
7. Serve warm or chill in the refrigerator for at least 2 hours for a firmer texture.
The pudding sets into a creamy, slightly thick consistency with the raisins adding bursts of sweetness. The eggnog infuses a rich, spiced flavor that pairs well with a sprinkle of extra cinnamon on top. For a creative twist, serve it in individual cups garnished with whipped cream and a dusting of nutmeg.
Eggnog Macarons with Eggnog Buttercream
Just in time for the holidays, these eggnog macarons capture the festive spirit in a delicate cookie. Juggling classic French technique with seasonal flavor, they’re a showstopper dessert. Make them ahead for stress-free entertaining.
Serving: 24 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– Almond flour – 1 cup
– Powdered sugar – 1 ¾ cups
– Egg whites – 3 large
– Granulated sugar – ¼ cup
– Eggnog – ½ cup
– Unsalted butter – ½ cup
– Vanilla extract – 1 tsp
– Nutmeg – ¼ tsp
– Salt – ¼ tsp
Instructions
1. Sift almond flour and 1 cup powdered sugar together twice into a bowl; discard any large bits.
2. Whip 3 egg whites on medium speed until foamy, about 1 minute.
3. Gradually add ¼ cup granulated sugar while whipping on high until stiff, glossy peaks form, about 3–4 minutes.
4. Fold dry ingredients into egg whites in 3 additions using a spatula; mix until batter flows like lava and a ribbon holds for 10 seconds.
5. Pipe 1½-inch circles onto parchment-lined baking sheets; tap sheets firmly 3 times to release air bubbles.
6. Let macarons rest at room temperature until a skin forms and they feel dry to the touch, 30–45 minutes.
7. Preheat oven to 300°F with a rack in the center.
8. Bake one sheet at a time for 12–15 minutes, rotating halfway, until feet are set and tops don’t wobble.
9. Cool macarons completely on the sheet, about 20 minutes, before removing.
10. Simmer ½ cup eggnog in a saucepan over medium heat until reduced by half, about 5 minutes; cool to room temperature.
11. Beat ½ cup softened butter with ¾ cup powdered sugar on medium-high until light and fluffy, 2–3 minutes.
12. Mix in cooled eggnog reduction, 1 tsp vanilla, ¼ tsp nutmeg, and ¼ tsp salt until smooth.
13. Pipe or spread buttercream onto flat sides of half the macaron shells; sandwich with remaining shells.
14. Refrigerate macarons in an airtight container for 24 hours to soften and meld flavors before serving.
Fresh from the fridge, these macarons boast crisp shells that give way to a creamy, spiced filling. For a festive twist, dust them lightly with powdered sugar or sprinkle extra nutmeg on top. Pair them with hot cocoa or coffee to balance the rich eggnog flavor.
Eggnog Donuts with Cinnamon Sugar
A holiday twist on a classic treat, these eggnog donuts bring festive flavor to your kitchen. They’re baked, not fried, for a lighter finish dusted with cinnamon sugar. Perfect for Christmas morning or a cozy winter snack.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¾ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Ground nutmeg – ½ tsp
– Eggnog – 1 cup
– Unsalted butter – ¼ cup, melted
– Large egg – 1
– Vanilla extract – 1 tsp
– Granulated sugar – ½ cup (for coating)
– Ground cinnamon – 1 tbsp
Instructions
1. Preheat your oven to 350°F and grease a donut pan thoroughly to prevent sticking.
2. In a large bowl, whisk together the flour, ¾ cup sugar, baking powder, salt, and nutmeg until fully combined.
3. In a separate bowl, whisk the eggnog, melted butter, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix to keep the donuts tender.
5. Spoon the batter into a piping bag or a zip-top bag with a corner cut off for easy filling.
6. Pipe the batter evenly into each cavity of the donut pan, filling each about ¾ full to allow for rising.
7. Bake for 10–12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
8. While baking, mix ½ cup sugar and cinnamon in a shallow bowl for the coating.
9. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly until warm to the touch.
10. Dip each warm donut into the cinnamon-sugar mixture, coating both sides evenly for a sweet, spiced finish.
Baked to a golden hue, these donuts boast a soft, cake-like crumb infused with rich eggnog and nutmeg. The cinnamon sugar adds a crisp, aromatic contrast that melts on the tongue. Serve them fresh with a mug of hot cocoa or crumbled over ice cream for a decadent dessert twist.
Eggnog Flan with Caramel Drizzle
Nothing beats a festive dessert that blends creamy custard with holiday spirit. This eggnog flan transforms classic flavors into a silky, caramel-topped treat. It’s surprisingly simple to make ahead for stress-free entertaining.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– Granulated sugar – 1 cup
– Eggs – 4 large
– Egg yolks – 2
– Eggnog – 2 cups
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat oven to 325°F. Place a 9-inch round cake pan inside a larger roasting pan.
2. Pour ½ cup sugar into a small saucepan. Heat over medium heat, swirling occasionally, until sugar melts into a deep amber caramel, about 8–10 minutes. Tip: Avoid stirring to prevent crystallization.
3. Immediately pour hot caramel into the cake pan, tilting to coat the bottom evenly. Set aside to harden.
4. In a large bowl, whisk eggs, egg yolks, remaining ½ cup sugar, eggnog, vanilla extract, and salt until completely smooth. Tip: Strain mixture through a fine-mesh sieve to ensure a silky texture.
5. Pour eggnog mixture over the hardened caramel in the cake pan.
6. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan. Tip: Use a kettle for precise, splash-free pouring.
7. Bake for 55–60 minutes, until the center is set but still slightly jiggly. A knife inserted near the edge should come out clean.
8. Remove flan from water bath and cool to room temperature on a wire rack, about 1 hour.
9. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
10. To serve, run a thin knife around the edge of the pan. Invert a serving plate over the pan, flip quickly, and gently lift the pan to release.
Chilled flan offers a velvety, rich texture with subtle nutmeg notes from the eggnog. The caramel drizzle adds a bittersweet contrast that balances the sweetness. For a festive twist, garnish with a sprinkle of cinnamon or serve alongside spiced cookies.
Eggnog Chocolate Truffles with Cocoa Dust
Brace for a holiday treat that combines creamy eggnog with rich chocolate in bite-sized form. These truffles require minimal effort but deliver maximum festive flavor. Let’s get straight to the recipe.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Semi-sweet chocolate chips – 1 cup
– Heavy cream – ½ cup
– Eggnog – ¼ cup
– Unsalted butter – 2 tbsp
– Vanilla extract – 1 tsp
– Unsweetened cocoa powder – ½ cup
Instructions
1. Place 1 cup of semi-sweet chocolate chips in a medium heatproof bowl.
2. Combine ½ cup heavy cream, ¼ cup eggnog, and 2 tbsp unsalted butter in a small saucepan.
3. Heat the cream mixture over medium heat until it just begins to simmer, about 3-5 minutes. Tip: Do not let it boil to avoid scalding.
4. Immediately pour the hot cream mixture over the chocolate chips.
5. Let the mixture sit undisturbed for 2 minutes to allow the chocolate to melt.
6. Add 1 tsp vanilla extract to the bowl.
7. Stir the mixture gently with a spatula until completely smooth and glossy, about 1 minute. Tip: Stir from the center outward to emulsify properly.
8. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or until firm enough to scoop.
9. Line a baking sheet with parchment paper.
10. Use a small cookie scoop or teaspoon to portion the chilled mixture into 1-inch balls, placing them on the prepared sheet. Tip: For clean truffles, lightly oil your hands to prevent sticking.
11. Roll each portion quickly between your palms to form smooth spheres.
12. Place ½ cup unsweetened cocoa powder in a shallow bowl.
13. Roll each truffle in the cocoa powder until fully coated.
14. Transfer the finished truffles back to the parchment-lined sheet.
15. Refrigerate the truffles for 30 minutes to set before serving.
Keep these truffles chilled for a firm, fudgy center that melts smoothly. The cocoa dust provides a bittersweet contrast to the sweet, spiced eggnog-infused ganache. For a festive twist, arrange them in mini cupcake liners or sprinkle with edible gold dust before serving.
Eggnog Parfait with Granola Layers
Remember those holiday mornings when you wanted something festive but quick? This eggnog parfait delivers creamy indulgence with crunchy contrast. Ready in minutes, it’s a no-bake treat that feels special without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Heavy cream – 1 cup
– Eggnog – 1½ cups
– Granola – 1 cup
– Vanilla extract – 1 tsp
– Ground nutmeg – ¼ tsp
Instructions
1. Chill a mixing bowl and beaters in the freezer for 10 minutes to help the cream whip faster.
2. Pour 1 cup heavy cream into the chilled bowl.
3. Add 1 tsp vanilla extract to the cream.
4. Whip the cream on medium-high speed until stiff peaks form, about 3–4 minutes.
5. Gently fold 1½ cups eggnog into the whipped cream until just combined; overmixing can deflate it.
6. Spoon a layer of the eggnog mixture into the bottom of 4 serving glasses, using about one-quarter of it.
7. Sprinkle ¼ cup granola evenly over the eggnog layer in each glass.
8. Repeat with another layer of eggnog mixture, using half of the remaining.
9. Add another ¼ cup granola layer to each glass.
10. Top with the remaining eggnog mixture, dividing it evenly.
11. Dust the tops with ¼ tsp ground nutmeg for a warm, aromatic finish.
12. Refrigerate the parfaits for at least 1 hour to set the layers before serving.
Zesty nutmeg cuts through the rich creaminess, while the granola adds a satisfying crunch. Serve it chilled in clear glasses to showcase the stripes, or swap in spiced granola for extra holiday flair.
Eggnog Chiffon Cake with Citrus Glaze
Eggnog chiffon cake offers holiday cheer in a lighter, airier form. This version gets a bright citrus glaze that cuts through the richness perfectly. It’s surprisingly simple to make for such an elegant result.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– Cake flour – 2 ¼ cups
– Granulated sugar – 1 ½ cups
– Baking powder – 1 tbsp
– Salt – ¾ tsp
– Vegetable oil – ½ cup
– Egg yolks – 7 large
– Eggnog – ¾ cup
– Vanilla extract – 2 tsp
– Cream of tartar – ½ tsp
– Egg whites – 7 large
– Powdered sugar – 1 ½ cups
– Fresh orange juice – 3 tbsp
– Fresh lemon juice – 1 tbsp
Instructions
1. Preheat your oven to 325°F. Do not grease a 10-inch tube pan.
2. Sift cake flour, 1 cup granulated sugar, baking powder, and salt into a large bowl.
3. Make a well in the center. Add vegetable oil, egg yolks, eggnog, and vanilla extract.
4. Whisk the wet ingredients into the dry until just smooth. Set aside.
5. In a spotlessly clean bowl, beat egg whites with cream of tartar on medium speed until frothy.
6. Gradually add remaining ½ cup sugar while beating. Increase speed to high.
7. Beat until stiff, glossy peaks form. Tip: The bowl should feel cool, and peaks should hold when the whisk is lifted.
8. Gently fold one-third of the meringue into the yolk batter to lighten it.
9. Carefully fold in the remaining meringue until no white streaks remain. Do not overmix.
10. Pour batter into the ungreased tube pan. Smooth the top gently.
11. Bake for 50-55 minutes. The cake is done when the top springs back lightly to the touch.
12. Immediately invert the pan onto a wire rack. Let it cool completely upside down, about 2 hours. Tip: This prevents collapse.
13. Run a thin knife around the center tube and outer edge to loosen the cake.
14. Invert the pan again to release the cake onto a serving plate.
15. For the glaze, whisk powdered sugar, orange juice, and lemon juice in a bowl until smooth.
16. Drizzle the glaze evenly over the completely cooled cake. Tip: Let excess drip down the sides for a rustic look.
Here, the chiffon crumb is incredibly tender and moist from the eggnog. The bright citrus glaze provides a perfect tangy contrast to the spiced cake flavor. Serve it in thin slices with a dollop of whipped cream for an extra festive touch.
Summary
A delightful collection of creamy eggnog desserts awaits! These 18 recipes transform the classic holiday drink into irresistible treats, perfect for sharing with loved ones. We hope you find a new favorite to bake and savor. Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to spread the festive cheer!
