Who’s ready for a dessert that feels like the holidays in every bite?
This Eggnog Panna Cotta with Spiked Cranberry Sauce is creamy, silky, and loaded with those cozy eggnog spices we all love.
Topped with a bright, tangy cranberry sauce with just a little kick, it’s the perfect make-ahead treat for a festive dinner or holiday party.
Trust me, it’s easier to make than it sounds, and your guests will think you’re a dessert genius!
Let’s dive in. 🎄✨
What You’ll Need
For the Eggnog Panna Cotta:
- 2 cups heavy cream
- 1 cup store-bought or homemade eggnog
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 2 1/4 tsp (one packet) unflavored gelatin
- 3 tbsp water
For the Spiked Cranberry Sauce:
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 tbsp orange juice
- 1-2 tbsp bourbon or rum (optional, adjust to taste)
Garnishes (Optional):
- Sugared cranberries
- Fresh rosemary sprigs
Pro Tips
- Bloom that gelatin! Don’t skip blooming the gelatin in water—it ensures your panna cotta sets properly and has that perfect creamy texture.
- Don’t boil the cream! Heating the cream too much can ruin the silky texture, so just warm it enough to dissolve the sugar and gelatin.
- Chill overnight for the best set. The panna cotta needs at least 4-6 hours to set, but overnight is even better if you can plan ahead.
- Adjust the sauce kick. Add more or less bourbon to the cranberry sauce depending on your crowd—skip it altogether for a kid-friendly version!
- Presentation matters! Serve the panna cotta in small glasses or ramekins for an elegant, stress-free dessert.
Tools You’ll Need
- Saucepan
- Small bowl (for blooming gelatin)
- Whisk
- Measuring cups and spoons
- Ramekins or dessert glasses
- Small saucepan (for cranberry sauce)
Substitutions and Variations
- No eggnog? Use 3 cups of heavy cream total and add an extra 1/2 tsp of nutmeg and a pinch of cinnamon for a DIY eggnog flavor.
- No alcohol? Just leave out the bourbon—cranberry sauce will still be delicious!
- Non-dairy version? Use full-fat coconut milk instead of heavy cream and eggnog.
Make-Ahead Tips
- Panna cotta can be made up to 2 days in advance. Just cover tightly with plastic wrap in the fridge.
- Cranberry sauce keeps well in the fridge for up to 5 days. Make it ahead and warm slightly before serving if you like it warm.
Instructions
1. Bloom the Gelatin
Sprinkle the gelatin over 3 tbsp of water in a small bowl. Let it sit for 5 minutes to “bloom.”
2. Heat the Cream Mixture
In a medium saucepan, combine heavy cream, eggnog, sugar, vanilla, and nutmeg. Heat over medium heat, whisking gently, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat.
3. Add Gelatin
Whisk the bloomed gelatin into the hot cream mixture until fully dissolved. Pour the mixture into ramekins or dessert glasses. Let cool at room temperature for 10 minutes, then transfer to the fridge to set for at least 4 hours or overnight.
4. Make the Cranberry Sauce
In a small saucepan, combine cranberries, sugar, water, and orange juice. Simmer over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Stir in bourbon (if using) and let cool.
5. Assemble and Serve
Once the panna cotta is fully set, spoon cranberry sauce over the top. Garnish with sugared cranberries and rosemary sprigs if desired. Serve chilled and enjoy!
Tips for Leftovers and Storage
- Store leftover panna cotta in the fridge, covered, for up to 3 days.
- Cranberry sauce can be stored separately in an airtight container in the fridge for up to 5 days.
Conclusion
There you have it—Eggnog Panna Cotta with Spiked Cranberry Sauce! It’s festive, it’s creamy, and it’s just the right balance of indulgent and fresh. I can’t wait to hear how yours turns out—let me know in the comments below how your family liked it, or if you put your own spin on it! Happy holidays and happy cooking! 🎅🎁
