This amazing panna cotta recipe that’s been spiked with eggnog is super easy to make and the most perfect recipe for the holiday season!
This is a sponsored conversation written by me on behalf of All-Clad. The opinions and text are all mine.
I’m a huge eggnog fan so as soon as the season hits, I’m all over it! Couple that with some cream and a few other ingredients and you’ve got a new fun twist on an Italian classic for panna cotta. If you love entertaining over the holidays, this is a fantastic make-ahead dessert that is a sure-fire hit!
How to Make It
Start this recipe off by adding the egg not to a saucepan. I’m a huge fan of my All-Clad Copper Core set. They’re beautiful, they cook incredibly evenly and hold temperature extremely well.
Next, sprinkle some powdered gelatin over the top of the eggnog and wait for it to bloom, which takes about a minute and it will look like wrinkles on top.
After about a minute or so add in the vanilla bean seeds, sugar, and heavy cream, and using a rubber spatula gently mix it over low heat until it has scalded. The reason you use a spatula and not a whisk is because you don’t want too many bubbles to form at the top because they will set that way. The All-Clad Silicone Spatulas are perfect for this procedure as they are high temp, have a dual grip and BPA free!
Divide the creamy mixture between 5 6-ounce jars and cool completely until they are set and firm.
What to Serve It With
Once the panna cotta has set, which takes about 4-5 hours, I simply finish them off with a little sprinkle of cinnamon and chocolate shavings, or even some chocolate sauce. This keeps the presentation clean and simple while complimenting to the eggnog flavor.
You can absolutely take it a step further and serve it up with some fresh berries, whipped cream or even caramel if you are looking to go take it up a few levels.
In addition, you can also add in some liqueurs to really enhance the flavor of the eggnog panna cotta. Here are some of my recommendations for doing so:
- Irish Cream
- Liqueur Coffee Cream
Have someone in the family who is a great cook but is oftentimes missing all of the necessary equipment? I cannot recommend enough the All-Clad Copper Core Cookware Set and the Silicone Tools as gifts. The pans are incredibly solid and are beyond gorgeous while the spatulas are beautiful and scrape to perfection.
Eggnog Panna Cotta Recipe
- 2 cups eggnog
- 1 packet powdered gelatin
- ½ vanilla bean seeds
- 2 tablespoons sugar
- 1 cup heavy whipping cream
- cinnamon and chocolate shavings for garnish
- Add the eggnog to a sauce pot and sprinkle the gelatin over top. Let sit for 1 minute until it blooms. Note: It will look wrinkly.
- Next, add in the vanilla, sugar and whipped cream and mix over low heat until scalded and mixed in.
- Transfer to 5 6-ounce jars and cool completely in the refrigerator until set, about 4 to 5 hours.
- Garnish with chocolate shavings and cinnamon.
- Make-Ahead: You can make this recipe up to 5 days in advance, just be sure to keep covered in the refrigerator after it has set.
- How To Store: Simply keep covered in the refrigerator for up to 5 days.
- How to Freeze: These do not freeze well as they will liquify once thawing out.