Between the seasonal spices and whiskey, these eggnog desserts will quickly become some of your holiday faves.
Made with milk, sugar, eggs, and cream, eggnog is a festive must-have.
Chilled, thick, and ultra-creamy, it’s a drink that’s absolutely brimming with warmth.
It’s super-rich, velvety smooth, and it’s easier than you think to incorporate into an after-dinner treat.
You won’t be surprised to see eggnog mousse and cheesecake. But the flavors also work well in cookies, cupcakes, and even pancakes, too.
Just don’t forget to leave out the whiskey if you’re serving kids!
These may look like sugar cookies with frosting, but they’re a little different when you take a closer look.
The cookie itself includes cinnamon and brown sugar, which turns it into more of a soft snickerdoodle.
Of course, you get most of the eggnog taste from the luscious frosting on top.
It’s a quick blend of whipped butter, rum extract, eggnog, and powdered sugar.
Eggnog can be made boozy by adding whiskey, rum, brandy, or sherry.
It’s just a matter of personal preference, but rum extract is easier to come by when baking.
This recipe has eggnog in both the cupcake and the frosting, but the flavor is very delicate and not overpowering at all.
You’ll add nutmeg, vanilla, and eggnog to the cake, making it lightly spiced and super moist.
This frosting recipe is similar to the one above; only it also includes shortening to help keep it stable and extra nutmeg for a very fragrant finish.
Trifle is a terrific show-stopping dessert that’s super easy to modify with new and fun flavors. But what’s more festive than eggnog and gingerbread?
This recipe uses layers of gingersnap cookies with eggnog and vanilla pudding. There’s also some whipped cream in there to lighten the pudding up.
However, I found this to be a little too crunchy. As much as I love the texture, the cookies were too much for me on their own.
So, I made a batch of gingerbread cake and added a layer in the middle.
Then, I cut the number of cookies in half, so there was only one layer, and they gave just the right amount of crunch without overwhelming.
The good news with this recipe is that you won’t need to make some elaborate custard base. The bad news is that you’ll need an ice cream maker.
If you have an ice cream maker, this recipe couldn’t be more straightforward.
All you’ll need is eggnog, half and half, sugar, vanilla, and freshly grated nutmeg.
If you don’t have an ice cream maker, try this no-churn recipe instead.
Eggnog should taste like melted ice cream, though I’ve had it be pretty eggy in the past, and I know some people aren’t a fan of that.
But that flavor in a cheesecake couldn’t be more perfect! Cheesecake is supposed to be thick, decadent, and wonderfully creamy, after all.
And when you mix the eggnog with cream cheese and heavy cream, any eggy taste melts away, leaving behind nothing but sugar and spice and all things nice.
Since bundt cakes have more surface area touching the pan, they can be easy to overbake.
That’s why many recipes will include extra fats, like sour cream, to keep the crumb extra moist.
This recipe goes above and beyond, using eggnog, vanilla pudding mix, and oil.
Dry pudding is a clever little baking trick that locks in moisture and makes any cake super light and fluffy.
Of course, the eggnog will impart flavor and moisture, too.
If you’re looking for a pumpkin bread alternative this holiday season, you’ll just have to try this wonderfully light and fluffy eggnog quick bread.
I don’t know any, but I’m sure some people out there don’t like pumpkin spice. Or maybe you just feel like a change.
Either way, this loaf is light and sweet and loaded with creamy eggnog goodness.
What better way to entice you out of bed on a cold morning than with a heavenly eggnog muffin?
Much like the recipes above, you’ll find eggnog in the glaze and the cake batter here.
The glaze is optional, but I find most coffee cakes need a touch of moisture on top to balance out the streusel.
Speaking of streusel, I love that these muffins have it in the batter.
You’ll add a teaspoon right in the muffin cup and cover it with more batter, so it bakes inside to give extra flavor and a fudgy texture.
This pie needs just half a dozen ingredients and about 10 minutes of your time. Yeah, it’s that easy!
You’ll start with a store-bought graham cracker crust.
Although, if you had the extra time, this gingersnap pie crust would be so good with the eggnog filling.
Then, beat vanilla pudding mix with eggnog, milk, and nutmeg until it’s thick and smooth.
Lastly, fold through Cool Whip to lighten it up and count down the minutes until it’s set.
Snickerdoodles are wonderfully warm from all that cinnamon in the mix.
But it makes so much sense that they would work with the nutmeg of eggnog.
Cinnamon can be spicy and sweet, where nutmeg is a little more subtle, though more fragrant, in my opinion.
I always recommend using fresh nutmeg where possible, as it has a richer flavor profile. But pre-ground will work just fine.
Unlike many mousse recipes that include lashings of heavy cream, this recipe uses gelatin to help it set.
You’ll need to gently cook eggnog with gelatin until it’s smooth and no granules are left.
Next, whisk in sugar, cinnamon, and nutmeg and gently heat until the sugar dissolves.
Let this set in the fridge until it thickens, and then whisk until you see it become airy and light.
Again, gingersnaps would make an excellent base here, but graham crackers are a classic option.
I wrote a whole post dedicated to easy dips, and there are a few fantastic sweet options on there.
But none of them would be more welcome at your next holiday party than this eggnog dessert dip.
Looking through the ingredient list, you might notice it looks very familiar.
You’ll need vanilla pudding mix, eggnog, and nutmeg, along with sweetened whipped heavy cream. Fold it together and serve with fruits and cookies.
Fudge should be sweet, dense, flavorful, and cut into small enough pieces that I can eat more in one sitting without feeling guilty.
With its white chocolate and marshmallow base, the eggnog flavor here is mild but remarkably creamy.
I find that the white chocolate and marshmallow combination is the best way to get a firm finish that also melts in your mouth.
I’ve talked at length about my love for both cheesecake and brownies, so when they’re combined into one treat, I get a little excited.
That said, I wasn’t 100% convinced eggnog would work with brownies.
I thought that the deep chocolate flavors would overpower the more subtle nog, and it wouldn’t shine the way I wanted it to.
Thankfully, I was very wrong. It’s all about ratios and ensuring you have enough cheesecake that it holds its own against the rich brownies. This recipe nails it!
Panna cotta is an elegant little dessert, and I love its simplicity.
It’s typically made with just cream, sugar, and vanilla, giving you a very clean and classic flavor.
But with the right flavors, it’s also pretty easy to jazz it up.
You won’t use 100% eggnog in here but will instead mellow it out with cream. That way, the taste isn’t too overpowering.
If you’ve never used sweetened condensed milk in your Rice Krispie treats before, you’re missing out.
It makes them beautifully creamy and sweet, and just a little softer than normal.
This recipe includes condensed milk with brandy, rum or bourbon, nutmeg, and cinnamon to create that signature eggnog taste.
Leave out the alcohol if you want to serve this to the kids. Or use rum extract, which is alcohol-free.
Marshmallows are usually made with boiled sugar and gelatin. The mix is whipped until fluffy, and some recipes include egg whites too.
This vegan recipe relies on aquafaba and agar agar powder to create a similar fluffy base that sets into a squishy marshmallow.
Since it’s vegan, you don’t get the same creaminess of eggnog, but by adding vanilla, rum, cinnamon, and nutmeg, it does have the same spicy notes.
Poke cakes are typically made in a sheet tray or square baking dish, and they’re super easy to decorate.
Just spread the frosting over the top and serve right in the dish.
To make this cake, you’ll start with a simple boxed cake mix.
Spice it up with cinnamon and nutmeg, then keep it lovely and moist by whisking in eggnog, oil, eggs, and rum.
Once the cake is baked, you’ll poke holes all over the top and pour condensed milk over the whole thing, being sure to nudge it into the edges.
This will make the cake ridiculously fudgy and moist.
If you’re looking for a recipe to amp up your hot chocolate game, this one’s for you!
I like to make hot chocolate with milk, so it’s rich and creamy, and sometimes I’ll even use heavy cream and real chocolate.
But this version is even more sinful. You’ll heat eggnog with milk and then stir in the hot chocolate mix until it’s dissolved.
For something more European, try pouring the hot cream over chopped chocolate. It will be ultra-thick and creamy and impossible to resist.
I know it sounds like a lot is going on here, but it’s actually pretty quick to make this bread pudding recipe.
You’ll make a simple eggnog-infused custard by whisking eggnog, eggs, sugar, cinnamon, and vanilla into some milk.
I like to make this and soak the bread overnight to ensure it’s fully absorbed.
Dot the cranberries in between the bread and bake until it’s golden and the custard is thick.
The frosting is optional, but the flavors complement the bread pudding so well.
This is the kind of dish you’d make as a treat for the holidays because it’s super decadent and calorific!
This is one of those fleeting menu items that seem to come and go in the blink of an eye.
But just because Christmas is over doesn’t mean our taste for eggnog is gone, right?
Like I mentioned above, eggnog should taste like melted ice cream, so it’s the ideal addition to a milkshake.
All you need to do is blend eggnog with vanilla ice cream and serve with whipped cream. If you like it thick, go ahead and add an extra scoop.
This recipe is similar to the coffee cake muffins above, with the big difference being the inclusion of cranberries.
Both are insanely moist and have a lovely, light eggnog flavor. Plus, it has that delicious crumble-top you’ll want to eat on its own.
I ran out of almond extract, so I added a few slivered almonds to the top once they were baked.
This gave it a nice nutty flavor and extra crunch on top.
Since there are already some spices in this cake batter, it’s even more pronounced when you add a spiced frosting.
I would usually go for a simple cinnamon icing, but this eggnog version is too good to resist.
I have to admit that I wasn’t in love with the pineapple and eggnog pairing, so the second time, I just left that out, substituting a little applesauce in its place.
Why soak your French toast in sugar and milk when you can use eggnog?
I like to use brioche when I make French toast because it’s got more butter in the dough, and it gives such a lovely rich flavor, but you can use whatever you fancy.
Although, I wouldn’t recommend sourdough or anything too dark as it will leave a bitter taste under the sweetness.
This recipe is extra wicked, thanks to the streusel topping, which I think should be on all French toast recipes from now on.
It’s so yummy and provides excellent texture, too.
Last but not least, if you’re still craving eggnog after all the cakes, cookies, and cheesecakes, these pancakes will make your holiday season a little bit brighter.
Most pancake recipes include milk, so why not add eggnog to the mix to give these a lightly spiced taste?
As always, with pancake, just be sure you don’t overmix the batter. Lumps are a good thing!
If you whisk it to the point it’s perfectly smooth, the pancakes will come out rubbery.
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