If you love eggnog, this smooth and creamy eggnog panna cotta is a festive treat you have to try. It’s full of warm holiday spices, cinnamon, nutmeg, and vanilla. They blend into a silky dessert that feels special but is surprisingly simple to make. Served chilled in little jars with a crunch of pistachio toffee on top, it’s a fun way to add holiday flair to your dessert table.
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Tis the season for all things eggnog, and this homemade eggnog panna cotta recipe will not disappoint! It is thick and creamy, and it boasts all the flavors of vanilla, cinnamon, and nutmeg that you love.
You can also see ALL of the delicious Gluten-Free Eggnog Desserts on my blog, including this easy Gluten-Free Eggnog Bread Pudding. I’m looking forward to hearing what you try!
Ingredient Notes:
- Eggnog – Use regular or dairy-free eggnog. Both work well in this recipe.
- Gelatin – Use unflavored gelatin. I know many people dislike using gelatin for various health and quality reasons. I found this gelatin brand, which is non-GMO, certified gluten-free, dairy-free, Kosher, and Halal. Gelatin is necessary in this recipe because it causes the cream (or eggnog, in this case) to set.
- Cane Sugar – Adds a little more sweetness.
- Heavy Cream – Note brands are now making dairy-free heavy cream. I haven’t tested it in this recipe. If you do, please leave a comment so we know how it turns out.
- Vanilla Extract – Use pure vanilla extract and not imitation.
A Note From My Kitchen
Panna cotta is one of my favorite gluten-free desserts to order at restaurants because it’s naturally gluten-free, creamy, and so easy to dress up. I tested this version using regular and dairy-free eggnog. You don’t need any fancy equipment to make this recipe, just a saucepan and a whisk. It sets beautifully in small jars or ramekins and is easy to make ahead for holiday entertaining.
How to Make Eggnog Panna Cotta (Step-By-Step)
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Step 1: Dissolve the gelatin with some of the heavy cream. Whisk it to blend thoroughly. Let it sit and thicken for 15 minutes.
Step 2: Add the remaining heavy cream and sugar. Heat it until the sugar dissolves.
Step 3: Combine the eggnog, vanilla, and gelatin mixture. Whisk and bring to a gentle boil. Boil for one minute, then remove it from the heat.
Step 4: Move it to small jars or ramekins, and let them cool a bit.
Step 5: Place the panna cotta in the refrigerator. Let it chill for at least 2 hours. Serve cold.
Topping ideas:
- Add fresh berries and a little whipped cream.
- Flavor with rum as the Italians do.
- Add cocoa powder and a little more sugar to make chocolate panna cotta
- Flavor with some espresso!
- Crumble some of this Homemade Pistachio Toffee and sprinkle it on top.
Frequently Asked Questions:
You definitely want to cook this panna cotta recipe stovetop. You can use a pot or even a double boiler. Cook the eggnog on low heat. Please don’t bring it to a boil. Add the gelatin-eggnog combination. Slowly cook to thicken. Use a whisk to stir your panna cotta so it turns out creamy. Gently pour the mixture into small glasses or ramekins and refrigerate.
You can prepare this panna cotta recipe up to a day or two ahead. It should last in the refrigerator for 3 to 4 days.
I recommend refrigerating the panna cotta for at least 2 hours to set it properly. Note that if you plan to use a mold to shape your panna cotta, you will want to chill it for at least five hours.
More Delicious Gluten-Free Holiday Desserts:
The holidays are made for celebrating and baking. If you need more gluten-free Christmas recipe inspiration, here are some of my favorites:
Love This Recipe?
💬 Did you make this panna cotta recipe? I’d love to hear how it turned out. Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Eggnog Panna Cotta (An Easy Christmas Dessert)
Equipment
Ingredients
- 1 cup eggnog regular or non-dairy
- 1 tablespoon gelatin
- ¼ cup cane sugar
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
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Instructions
- In a small dish, combine 1/3 cup heavy cream and 1 tablespoon gelatin. Whisk to blend and allow to sit 10 minutes.
- In a saucepan, combine the remaining heavy cream and 1/4 cup sugar. Cook it over medium-low heat until the sugar has dissolved.
- Add 1 cup of eggnog, 1 teaspoon of vanilla extract, and the gelatin mixture to the pan. Whisk and allow to heat just until it starts to boil.
- Remove it from the heat and pour into ramekins or glass mason jars. Let them cool for a few minutes.
- Cover each dish with plastic wrap and refrigerate for at least two hours.
- Top with toffee or dust with cinnamon or cocoa powder.
Notes
- Use unflavored gelatin. I know many people dislike using gelatin for various health and quality reasons. I found this gelatin brand, which is non-GMO, certified gluten-free, dairy-free, Kosher, and Halal.
- Store leftovers in the refrigerator wrapped with plastic wrap to prevent them from drying out. They will keep fresh for up to 4 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Would it be possible to substitute a non-dairy heavy cream, such as coconut cream? Other ideas welcome!
Hi Rhonda, I haven’t tested this yet. If you try it, please come back and let us know how it turned out.
In the blog you mention the brand of gelatin you use but did not specify the brand name? What brand is it? Thanks
Hi Judy, I used Knox brand. I hope this helps, Sandi
Hi Sandi
Can I use anything low-fat in this recipe?
Mariane
Hi Mariane, I have not tested low fat, but I suspect it would be okay. If you try, please do come back and let us know how it turned out.
Hi there. The instructions call for 1 tsp gelatin, but the recipe lists 1 Tbsp. Which is correct? Thanks
Hi Cathie, 1 tablespoon. Enjoy 🙂
Can you use homemade eggnog in the recipe?
Hi Denise, you can easily use homemade eggnog :-).
This recipe is wonderful! I love both Panna Cotta and Egg Nog and it never struck me to combine them. I was wondering if you could share the brand of cup you used? I have searched and searched and cannot find that shape 🙂
Thank you so much Robert and I am glad you like it. I found these glass jars at a store called Cost Plus…they are importers and I believe they are on the West Coast.
These look absolutely delightful, Sandi! I was never a fan of panna cotta — until I had a good one. My previous experiences felt more like jell-o, not the silky, melt-in-your-mouth experience a good panna cotta gives. This is lovely.
Yeah, I have tried a few of those jelloish panna cottas. I promise this isn’t like that 🙂