10 Irresistible Eggnog Dessert Recipes to Spice Up Your Holidays
Eggnog, that creamy, spiced holiday beverage, isn’t just for sipping! It’s a fantastic ingredient that can add a festive flair to a wide array of desserts. From decadent cheesecakes to light and airy trifles, eggnog’s rich flavor profile complements everything it touches. If you’re looking for ways to elevate your holiday baking beyond the usual cookies and pies, these 10 eggnog dessert recipes are guaranteed to impress your family and friends.
## 1. Eggnog Cheesecake: A Creamy Dream
The classic cheesecake gets a holiday makeover with the addition of eggnog. This recipe is rich, decadent, and surprisingly easy to make. The creamy filling infused with eggnog spice is the perfect complement to a buttery graham cracker crust.
**Ingredients:**
* **For the Crust:**
* 1 1/2 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 6 tablespoons unsalted butter, melted
* **For the Filling:**
* 3 (8 ounce) packages cream cheese, softened
* 1 1/2 cups granulated sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 3 large eggs
* 1 cup eggnog
* 2 tablespoons all-purpose flour
* **For the Topping (Optional):**
* Whipped cream
* Fresh nutmeg, grated
* Cinnamon sticks
**Instructions:**
1. **Prepare the Crust:** Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
2. **Bake the Crust:** Bake the crust for 8-10 minutes, or until lightly golden. Let cool completely.
3. **Prepare the Filling:** In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in vanilla extract, nutmeg, cinnamon, and cloves. Gradually beat in eggs one at a time, then stir in eggnog and flour. Mix until just combined.
4. **Pour and Bake:** Pour the filling over the cooled crust. Bake for 55-65 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This helps prevent cracking.
5. **Chill:** Refrigerate the cheesecake for at least 4 hours, or preferably overnight.
6. **Garnish and Serve:** Before serving, garnish with whipped cream, freshly grated nutmeg, and cinnamon sticks, if desired. Slice and enjoy!
**Tips for Success:**
* **Softened Cream Cheese:** Make sure your cream cheese is completely softened before beating it. This will prevent lumps in your filling.
* **Don’t Overmix:** Overmixing the filling can incorporate too much air, which can cause the cheesecake to crack during baking.
* **Water Bath (Optional):** For an even creamier cheesecake, bake it in a water bath. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
* **Cooling Slowly:** Cooling the cheesecake slowly in the oven helps prevent cracking.
## 2. Eggnog Fudge: A Sweet and Spiced Treat
This eggnog fudge is a creamy, melt-in-your-mouth treat that’s perfect for gifting or enjoying yourself. The eggnog flavor is subtle yet distinct, making it a delightful holiday confection.
**Ingredients:**
* 3 cups granulated sugar
* 3/4 cup unsalted butter
* 2/3 cup evaporated milk
* 1/4 teaspoon salt
* 1 (12 ounce) package white chocolate chips
* 7 ounces marshmallow creme
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground nutmeg
* 1/2 cup eggnog
**Instructions:**
1. **Combine and Cook:** In a heavy saucepan, combine sugar, butter, evaporated milk, and salt. Bring to a boil over medium heat, stirring constantly. Continue boiling for 5 minutes, stirring constantly.
2. **Remove from Heat:** Remove from heat and stir in white chocolate chips and marshmallow creme until melted and smooth.
3. **Add Flavorings:** Stir in vanilla extract, nutmeg, and eggnog. Mix well.
4. **Pour and Chill:** Pour the fudge into a greased 8×8 inch baking dish. Refrigerate for at least 2 hours, or until firm.
5. **Cut and Serve:** Cut the fudge into squares and serve.
**Tips for Success:**
* **Heavy Saucepan:** Use a heavy-bottomed saucepan to prevent the fudge from scorching.
* **Stir Constantly:** Stir the fudge constantly while it’s boiling to prevent it from sticking to the pan.
* **Don’t Overcook:** Overcooking the fudge will make it dry and crumbly.
* **Chill Thoroughly:** Make sure the fudge is completely chilled before cutting it into squares.
## 3. Eggnog Cookies: Soft and Spiced Perfection
These eggnog cookies are soft, chewy, and packed with holiday flavor. They’re perfect for dunking in coffee or enjoying as a sweet treat.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup granulated sugar
* 1/2 cup packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup eggnog
* **For the Glaze (Optional):**
* 1 cup powdered sugar
* 2-3 tablespoons eggnog
* Pinch of nutmeg
**Instructions:**
1. **Cream Butter and Sugars:** In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
2. **Add Eggs and Extract:** Beat in eggs one at a time, then stir in vanilla extract, nutmeg, and cinnamon.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. **Stir in Eggnog:** Stir in eggnog until the dough is smooth.
5. **Chill Dough:** Cover the dough and chill for at least 30 minutes.
6. **Bake:** Preheat oven to 375°F (190°C). Drop by rounded tablespoons onto ungreased baking sheets.
7. **Bake:** Bake for 8-10 minutes, or until the edges are lightly golden.
8. **Cool:** Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
9. **Glaze (Optional):** In a small bowl, whisk together powdered sugar, eggnog, and nutmeg until smooth. Drizzle the glaze over the cooled cookies.
**Tips for Success:**
* **Chill the Dough:** Chilling the dough prevents the cookies from spreading too much during baking.
* **Don’t Overbake:** Overbaking the cookies will make them dry and crumbly.
* **Vary the Spices:** Adjust the amount of nutmeg and cinnamon to your liking.
## 4. Eggnog French Toast Casserole: A Festive Brunch Treat
This eggnog French toast casserole is a perfect make-ahead breakfast or brunch dish for the holidays. It’s easy to assemble and bake, and it’s sure to be a crowd-pleaser.
**Ingredients:**
* 1 loaf (1 pound) challah bread or brioche, cut into 1-inch cubes
* 8 large eggs
* 2 cups eggnog
* 1 cup milk
* 1/4 cup granulated sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon
* Pinch of salt
* **For the Streusel Topping (Optional):**
* 1/2 cup all-purpose flour
* 1/4 cup packed brown sugar
* 1/4 cup cold unsalted butter, cut into small pieces
* 1/4 cup chopped pecans or walnuts
**Instructions:**
1. **Prepare the Bread:** Spread the bread cubes in a single layer on a baking sheet and let them dry out overnight, or bake at 300°F (150°C) for 15-20 minutes to dry them out. This helps the bread absorb the eggnog mixture without becoming soggy.
2. **Whisk the Eggnog Mixture:** In a large bowl, whisk together eggs, eggnog, milk, sugar, vanilla extract, nutmeg, cinnamon, and salt.
3. **Assemble the Casserole:** Place the dried bread cubes in a greased 9×13 inch baking dish. Pour the eggnog mixture over the bread, making sure to soak all the cubes. Press down gently to ensure the bread is submerged.
4. **Prepare the Streusel Topping (Optional):** In a medium bowl, combine flour, brown sugar, and cold butter. Cut the butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped nuts.
5. **Top and Bake:** Sprinkle the streusel topping over the bread. Cover the casserole with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the bread to fully absorb the eggnog mixture.
6. **Bake:** Preheat oven to 350°F (175°C). Bake the casserole, uncovered, for 45-55 minutes, or until golden brown and set. Let cool slightly before serving.
**Tips for Success:**
* **Dried Bread:** Using dried bread is crucial for preventing the casserole from becoming soggy.
* **Soaking Time:** Allowing the casserole to soak for at least an hour, or preferably overnight, ensures that the bread is fully saturated with the eggnog mixture.
* **Streusel Topping:** The streusel topping adds a delightful crunch and sweetness to the casserole.
## 5. Eggnog Cupcakes with Spiced Buttercream Frosting
These eggnog cupcakes are moist, flavorful, and topped with a creamy spiced buttercream frosting. They’re perfect for a holiday party or a festive treat.
**Ingredients:**
* **For the Cupcakes:**
* 1 3/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1 1/2 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground nutmeg
* 1 cup eggnog
* **For the Spiced Buttercream Frosting:**
* 1 cup (2 sticks) unsalted butter, softened
* 3-4 cups powdered sugar
* 1/4 cup eggnog
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon
**Instructions:**
1. **Prepare the Cupcakes:** Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. **Cream Butter and Sugar:** In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and nutmeg.
3. **Alternate Dry and Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with eggnog, beginning and ending with the dry ingredients. Mix until just combined.
4. **Fill and Bake:** Fill the cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. **Cool:** Let the cupcakes cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
6. **Prepare the Frosting:** In a large bowl, beat butter until light and fluffy. Gradually add powdered sugar, alternating with eggnog, until the frosting reaches your desired consistency. Stir in vanilla extract, nutmeg, and cinnamon.
7. **Frost and Decorate:** Frost the cooled cupcakes with the spiced buttercream frosting. Decorate with sprinkles, candied ginger, or cinnamon sticks, if desired.
**Tips for Success:**
* **Don’t Overmix:** Overmixing the batter can result in tough cupcakes.
* **Cool Completely:** Make sure the cupcakes are completely cooled before frosting them.
* **Adjust Frosting Consistency:** Adjust the amount of powdered sugar and eggnog to achieve your desired frosting consistency.
## 6. Eggnog Bread Pudding: A Comforting Classic
Eggnog bread pudding is a warm, comforting dessert that’s perfect for a chilly evening. The creamy eggnog custard soaks into the bread, creating a rich and flavorful treat.
**Ingredients:**
* 6 cups cubed stale bread (challah, brioche, or French bread work well)
* 4 large eggs
* 2 cups eggnog
* 1 cup milk
* 1/2 cup granulated sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon
* 1/4 cup raisins or dried cranberries (optional)
**Instructions:**
1. **Prepare the Bread:** Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Spread the bread cubes in the baking dish.
2. **Whisk the Custard:** In a large bowl, whisk together eggs, eggnog, milk, sugar, vanilla extract, nutmeg, and cinnamon.
3. **Pour and Soak:** Pour the custard over the bread, making sure to soak all the cubes. Sprinkle with raisins or dried cranberries, if desired. Press down gently to ensure the bread is submerged. Let the bread pudding sit for at least 30 minutes to allow the bread to absorb the custard.
4. **Bake:** Bake for 45-55 minutes, or until golden brown and set. Let cool slightly before serving.
**Tips for Success:**
* **Stale Bread:** Using stale bread is essential for preventing the bread pudding from becoming soggy.
* **Soaking Time:** Allowing the bread pudding to soak for at least 30 minutes ensures that the bread is fully saturated with the custard.
* **Serve Warm:** Eggnog bread pudding is best served warm, topped with whipped cream or a drizzle of caramel sauce.
## 7. Eggnog Rice Pudding: A Creamy Twist on a Classic
This eggnog rice pudding is a creamy and comforting dessert with a festive twist. The addition of eggnog adds a rich and spiced flavor to the classic rice pudding.
**Ingredients:**
* 1/2 cup short-grain rice
* 3 cups eggnog
* 1/2 cup granulated sugar
* 1/4 teaspoon salt
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon
**Instructions:**
1. **Combine Ingredients:** In a medium saucepan, combine rice, eggnog, sugar, and salt. Bring to a simmer over medium heat, stirring occasionally.
2. **Simmer and Stir:** Reduce heat to low and simmer, uncovered, for 45-55 minutes, or until the rice is tender and the pudding has thickened, stirring frequently to prevent sticking.
3. **Add Flavorings:** Remove from heat and stir in vanilla extract, nutmeg, and cinnamon.
4. **Cool and Serve:** Let cool slightly before serving. Serve warm or chilled, topped with whipped cream or a sprinkle of nutmeg.
**Tips for Success:**
* **Short-Grain Rice:** Using short-grain rice will give the pudding a creamier texture.
* **Stir Frequently:** Stirring the pudding frequently will prevent it from sticking to the bottom of the pan.
* **Adjust Consistency:** If the pudding is too thick, add a little more eggnog or milk to thin it out. If it’s too thin, continue simmering until it reaches your desired consistency.
## 8. Eggnog Trifle: A Layered Holiday Delight
This eggnog trifle is a stunning and delicious dessert that’s perfect for a holiday gathering. Layers of sponge cake, eggnog custard, whipped cream, and fruit create a visually appealing and flavorful treat.
**Ingredients:**
* 1 (10 ounce) pound cake or sponge cake, cut into 1-inch cubes
* 4 cups eggnog
* 1 package (3.4 ounces) instant vanilla pudding mix
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground nutmeg
* 3 cups whipped cream
* 1 cup fresh or frozen cranberries
* 1/2 cup chopped pecans or walnuts
**Instructions:**
1. **Prepare the Custard:** In a medium bowl, whisk together eggnog and instant vanilla pudding mix until smooth. Stir in vanilla extract and nutmeg. Let the custard sit for a few minutes to thicken.
2. **Assemble the Trifle:** In a large trifle bowl or glass serving dish, layer the ingredients in the following order: sponge cake cubes, eggnog custard, whipped cream, cranberries, and nuts. Repeat the layers until all the ingredients are used.
3. **Chill:** Cover the trifle and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
4. **Serve:** Serve the trifle chilled.
**Tips for Success:**
* **Instant Pudding Mix:** Using instant pudding mix makes the custard quick and easy to prepare.
* **Layering:** Layering the ingredients in a trifle bowl creates a visually appealing dessert.
* **Chill Thoroughly:** Chilling the trifle allows the flavors to meld together and the custard to set properly.
## 9. Eggnog Panna Cotta: A Silky Smooth Dessert
Eggnog panna cotta is a silky smooth and elegant dessert that’s perfect for a sophisticated holiday gathering. The creamy panna cotta is infused with the flavors of eggnog, creating a delicate and festive treat.
**Ingredients:**
* 2 cups eggnog
* 1/2 cup heavy cream
* 1/4 cup granulated sugar
* 1 1/2 teaspoons unflavored gelatin powder
* 2 tablespoons cold water
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon ground nutmeg
**Instructions:**
1. **Soften Gelatin:** In a small bowl, sprinkle gelatin powder over cold water. Let sit for 5 minutes to soften.
2. **Combine Ingredients:** In a medium saucepan, combine eggnog, heavy cream, and sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
3. **Dissolve Gelatin:** Remove from heat and stir in the softened gelatin until dissolved. Stir in vanilla extract and nutmeg.
4. **Pour and Chill:** Pour the mixture into individual ramekins or a serving dish. Refrigerate for at least 4 hours, or preferably overnight, until set.
5. **Unmold and Serve:** To unmold the panna cotta, dip the bottom of the ramekins in warm water for a few seconds. Invert the ramekins onto serving plates. Serve chilled.
**Tips for Success:**
* **Bloom Gelatin:** Blooming the gelatin in cold water ensures that it dissolves properly and prevents lumps from forming.
* **Don’t Boil:** Do not boil the eggnog mixture, as this can affect the texture of the panna cotta.
* **Chill Thoroughly:** Chilling the panna cotta for at least 4 hours, or preferably overnight, is essential for it to set properly.
## 10. Eggnog Parfaits: A Simple and Elegant Treat
These eggnog parfaits are a simple and elegant dessert that’s perfect for a quick and easy holiday treat. Layers of crumbled gingersnaps, eggnog whipped cream, and cranberries create a festive and flavorful dessert.
**Ingredients:**
* 1 cup heavy cream
* 1/4 cup powdered sugar
* 1/4 cup eggnog
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground nutmeg
* 1 cup crumbled gingersnap cookies
* 1/2 cup fresh or frozen cranberries
**Instructions:**
1. **Make Eggnog Whipped Cream:** In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar, eggnog, vanilla extract, and nutmeg. Continue beating until stiff peaks form.
2. **Assemble the Parfaits:** In individual glasses or dessert cups, layer the ingredients in the following order: crumbled gingersnaps, eggnog whipped cream, and cranberries. Repeat the layers until all the ingredients are used.
3. **Chill (Optional):** Chill the parfaits for at least 30 minutes to allow the flavors to meld together.
4. **Serve:** Serve the parfaits chilled.
**Tips for Success:**
* **Chill the Bowl:** Chilling the bowl and beaters before making whipped cream will help it whip up faster and hold its shape better.
* **Don’t Overbeat:** Overbeating the whipped cream will turn it into butter.
* **Adjust Layers:** Adjust the amount of each ingredient to your liking.
These 10 eggnog dessert recipes are just the beginning. Feel free to experiment and create your own unique eggnog-inspired treats! Happy baking, and happy holidays!