23 Delicious Eggnog Dessert Recipes Easy to Make

Just when you thought eggnog couldn’t get any better, we’ve whipped up 23 delicious dessert recipes that’ll make your holiday season even merrier! From creamy cheesecakes to fluffy cupcakes, these easy-to-make treats are perfect for sharing with loved ones or indulging in a little solo sweetness. So, grab your favorite mug of nog and let’s dive into these festive delights that are sure to become your new seasonal favorites!

Classic Eggnog Cheesecake

Dreaming of the holidays already brings to mind the rich, creamy indulgence of eggnog, transformed here into a decadent cheesecake that marries tradition with innovation.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1/4 tsp salt
• 3 large eggs
• 1 cup eggnog
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Mix graham cracker crumbs and melted butter in a bowl until combined. Press firmly into the bottom of the prepared pan.
3. Bake crust for 10 minutes. Remove from oven and let cool slightly.
4. In a large bowl, beat cream cheese, sugar, and salt on medium speed until smooth.
5. Add eggs one at a time, beating well after each addition. Tip: Scrape the bowl sides to ensure even mixing.
6. Stir in eggnog, vanilla extract, and nutmeg until just combined. Tip: Overmixing can introduce air bubbles, leading to cracks.
7. Pour filling over crust. Smooth the top with a spatula.
8. Bake for 45-50 minutes, until the edges are set but the center slightly jiggles. Tip: A water bath can prevent cracking for a smoother top.
9. Turn off oven. Leave cheesecake inside with the door slightly open for 1 hour to cool gradually.
10. Refrigerate for at least 4 hours, preferably overnight, before serving.

Zesty yet comforting, this cheesecake boasts a velvety texture with the nostalgic warmth of eggnog. Serve chilled, garnished with a sprinkle of nutmeg or a dollop of whipped cream for an extra festive touch.

Eggnog Bread Pudding

There’s something deeply comforting about transforming leftover eggnog into a warm, spiced bread pudding, a dish that feels like a hug in dessert form.

Ingredients

• 4 cups day-old bread, cubed
• 2 cups eggnog
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and grease a 9-inch baking dish with the melted butter.
2. In a large bowl, whisk together the eggnog, eggs, sugar, vanilla extract, nutmeg, and cinnamon until well combined.
3. Add the bread cubes to the bowl, gently pressing them down to ensure they’re fully submerged in the eggnog mixture. Let sit for 15 minutes to allow the bread to absorb the liquid.
4. Pour the mixture into the prepared baking dish, spreading it evenly. Bake for 45 minutes, or until the top is golden and the center is set.
5. Remove from the oven and let cool for 10 minutes before serving. Tip: For an extra indulgent touch, drizzle with caramel sauce or a dusting of powdered sugar.

Finished with a golden crust and a custardy interior, this eggnog bread pudding carries the warmth of holiday spices in every bite. Serve it alongside a scoop of vanilla ice cream for a delightful contrast of temperatures.

Eggnog Custard Pie

Yesterday, as the first light of dawn crept through the kitchen window, I found myself lost in the quiet joy of baking, a moment that felt both intimate and expansive. There’s something about the creamy, spiced allure of eggnog that transforms the ordinary into the extraordinary, especially when it’s the heart of a custard pie.

Ingredients

• 1 1/2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your filling is ready.
2. In a medium saucepan, gently heat the whole milk and heavy cream over medium heat until it’s just about to simmer, then remove from heat to avoid boiling.
3. In a separate bowl, whisk together the eggs, granulated sugar, ground nutmeg, ground cinnamon, and vanilla extract until smooth and fully combined.
4. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.
5. Place the unbaked pie crust on a baking sheet for easier handling, then carefully pour the custard mixture into the crust.
6. Bake in the preheated oven for 45-50 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
7. Allow the pie to cool completely on a wire rack before serving, as this helps the custard set fully and makes slicing cleaner.

How the pie settles into its final form is nothing short of magical—creamy and rich, with a whisper of spice that dances on the palate. Serve it chilled, with a dollop of whipped cream or a sprinkle of cinnamon, to elevate the experience into something truly memorable.

Eggnog Tiramisu

Remembering the warmth of holiday gatherings, this Eggnog Tiramisu blends tradition with a twist, offering a creamy, spiced dessert that feels like a hug in every bite. It’s a festive take on the classic tiramisu, where eggnog replaces the usual coffee soak, infusing each layer with holiday cheer.

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup granulated sugar
• 1 1/2 cups eggnog
• 24 ladyfingers
• 8 oz mascarpone cheese
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1 tbsp rum (optional)

Instructions

1. In a large bowl, whip the heavy cream and granulated sugar together until stiff peaks form, about 3 minutes.
2. Gently fold in the mascarpone cheese, nutmeg, and cinnamon until fully combined, being careful not to deflate the whipped cream.
3. In a shallow dish, mix the eggnog and rum (if using) for dipping the ladyfingers.
4. Quickly dip each ladyfinger into the eggnog mixture, ensuring they’re moist but not soggy, and layer them at the bottom of a 9×9 inch dish.
5. Spread half of the mascarpone mixture over the ladyfingers, smoothing it into an even layer.
6. Repeat the layers with the remaining ladyfingers and mascarpone mixture.
7. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
8. Before serving, dust the top with additional nutmeg for a festive touch.

Kindly savor the layers of creamy mascarpone and spiced eggnog, each bite a delicate balance of sweetness and warmth. For an extra festive presentation, serve with a sprinkle of cinnamon or alongside a glass of chilled eggnog.

Eggnog Panna Cotta

Just as the first light of dawn gently touches the earth, there’s something about the creamy, spiced warmth of eggnog that feels like a quiet morning wrapped in a blanket. This Eggnog Panna Cotta captures that essence, transforming the holiday favorite into a silky, dreamy dessert that’s as comforting to make as it is to savor.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 2 1/4 tsp unflavored gelatin
• 3 tbsp cold water

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat until the mixture is warm and the sugar has dissolved, about 5 minutes, stirring occasionally.
2. Remove the saucepan from heat. Stir in vanilla extract, ground nutmeg, and ground cinnamon until well combined.
3. In a small bowl, sprinkle unflavored gelatin over cold water. Let stand for 1 minute to soften.
4. Gently warm the gelatin mixture in the microwave for 10 seconds, or until dissolved. Stir into the cream mixture until fully incorporated.
5. Divide the mixture evenly among 6 ramekins or glasses. Cover and refrigerate for at least 4 hours, or until set.
6. To serve, run a thin knife around the edge of each panna cotta and invert onto a plate, or serve directly in the glasses.

Now, the Eggnog Panna Cotta sits before you, a testament to patience and the magic of simple ingredients coming together. Its texture is a whisper of silk against the spoon, with flavors that dance between the richness of cream and the warmth of nutmeg and cinnamon. Consider garnishing with a sprinkle of cinnamon or a dollop of whipped cream for an extra touch of indulgence.

Eggnog Macarons

Yesterday, as the first light of dawn crept through my kitchen window, I found myself lost in the quiet joy of baking, a moment so still it felt like time had paused just for us. There, amidst the flour-dusted counter, the idea of Eggnog Macarons took shape, a delicate dance of festive flavors and tender textures.

Ingredients

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1/2 cup eggnog
• 1 cup unsalted butter, softened
• 2 cups powdered sugar

Instructions

1. Preheat oven to 300°F. Line two baking sheets with parchment paper.
2. Sift together almond flour and 1 3/4 cups powdered sugar into a large bowl.
3. In a separate bowl, beat egg whites on medium speed until foamy. Gradually add granulated sugar, then increase speed to high and beat until stiff peaks form.
4. Gently fold the dry ingredients into the egg whites in three additions, being careful not to deflate the mixture.
5. Add vanilla extract, nutmeg, and cinnamon, folding just until combined.
6. Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto prepared baking sheets, spacing them 2 inches apart.
7. Tap the baking sheets firmly on the counter to release any air bubbles. Let sit at room temperature for 30 minutes, or until the tops are no longer sticky to the touch.
8. Bake for 18 minutes, rotating the pans halfway through. The macarons are done when they lift easily off the parchment.
9. For the filling, beat softened butter and 2 cups powdered sugar until light and fluffy. Gradually add eggnog, beating until smooth.
10. Once macarons are completely cooled, pipe or spread filling onto the flat side of one macaron and sandwich with another.

Buttery and rich, these Eggnog Macarons carry the warmth of the holidays in every bite. Their crisp shells give way to a creamy, spiced center, perfect alongside a cup of hot cocoa or as a festive gift, tied with a ribbon of gold.

Eggnog Cupcakes with Rum Buttercream

Whispering the essence of holiday cheer into every bite, these eggnog cupcakes with rum buttercream are a tender embrace of seasonal flavors. They weave the rich, creamy notes of traditional eggnog with a hint of spirited warmth, creating a dessert that feels like a cozy winter evening by the fire.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup eggnog
• 1/4 cup dark rum
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 2 tbsp eggnog
• 1 tbsp dark rum

Instructions

1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 1/2 cup eggnog to the butter mixture, beginning and ending with the dry ingredients.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the rum buttercream, beat 1/2 cup unsalted butter until creamy, then gradually add 2 cups powdered sugar, 2 tbsp eggnog, and 1 tbsp dark rum, beating until smooth and fluffy.
10. Frost the cooled cupcakes with the rum buttercream using a piping bag or a knife.

Captivating in their simplicity, these cupcakes offer a moist, tender crumb that perfectly complements the creamy, rum-infused buttercream. Serve them at your next holiday gathering, or enjoy one with a cup of spiced cider for a moment of quiet indulgence.

Eggnog Ice Cream

How the quiet chill of winter evenings seems to linger in the memory of this Eggnog Ice Cream, a creamy homage to the season’s festive spirit. It’s a dessert that wraps you in warmth, yet cools you with its smooth, velvety texture, a paradox as delightful as the first snowfall.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 4 large egg yolks
• 1/4 cup bourbon

Instructions

1. In a medium saucepan over low heat, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/4 tsp ground nutmeg, and 1/4 tsp ground cinnamon. Stir until the sugar dissolves, about 5 minutes.
2. Remove the saucepan from heat and whisk in 1/2 tsp vanilla extract. Let the mixture cool for 10 minutes.
3. In a separate bowl, whisk 4 large egg yolks until light and frothy. Gradually pour the warm cream mixture into the yolks, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
5. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture. Stir in 1/4 cup bourbon.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
8. Transfer the ice cream to a freezer-safe container and freeze until firm, about 2 hours.

On serving, the Eggnog Ice Cream reveals a rich, custardy base punctuated by the warmth of nutmeg and cinnamon, with a subtle kick from the bourbon. For an extra festive touch, sprinkle a little extra nutmeg on top or serve alongside a slice of gingerbread.

Eggnog Chocolate Truffles

Just as the first light of dawn gently touches the horizon, so does the rich, creamy essence of eggnog bring warmth to these chocolate truffles. A perfect blend of holiday nostalgia and indulgent chocolate, they’re a quiet celebration in every bite.

Ingredients

• 2 cups semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup eggnog
• 1 tsp vanilla extract
• 1/4 tsp nutmeg
• 1/2 cup powdered sugar
• 1/2 cup cocoa powder

Instructions

1. Place 2 cups semi-sweet chocolate chips in a heatproof bowl.
2. In a small saucepan, heat 1/2 cup heavy cream and 1/4 cup eggnog over medium heat until it begins to simmer, about 3 minutes. Do not boil.
3. Pour the hot cream mixture over the chocolate chips. Let sit for 2 minutes to soften the chocolate.
4. Add 1 tsp vanilla extract and 1/4 tsp nutmeg to the bowl. Stir until the chocolate is completely melted and the mixture is smooth.
5. Cover the bowl with plastic wrap and refrigerate for 2 hours, or until the mixture is firm enough to handle.
6. Using a small spoon or a melon baller, scoop out portions of the chocolate mixture and roll into 1-inch balls. Tip: For easier handling, lightly oil your hands.
7. Place 1/2 cup powdered sugar and 1/2 cup cocoa powder in separate shallow bowls. Roll each truffle first in powdered sugar, then in cocoa powder. Tip: For a smoother finish, roll the truffles between your palms after coating.
8. Arrange the truffles on a parchment-lined tray and refrigerate for another 30 minutes to set. Tip: For an extra festive touch, sprinkle with a little extra nutmeg before serving.

Rich and velvety, these truffles melt in your mouth with a hint of eggnog’s comforting spice. Serve them nestled in mini cupcake liners for a charming presentation at your next gathering.

Eggnog Mousse

Reflecting on the quiet moments of the holiday season, there’s something deeply comforting about the creamy, spiced flavors of eggnog transformed into a light, airy mousse. It’s a dessert that carries the warmth of tradition while offering a refreshing twist, perfect for those who cherish the festive flavors but seek a lighter finish to their meals.

Ingredients

– 2 cups heavy cream
– 1/2 cup granulated sugar
– 1/4 tsp ground nutmeg
– 1/4 tsp ground cinnamon
– 1 tsp vanilla extract
– 4 large egg yolks
– 1/2 cup eggnog

Instructions

1. In a large bowl, whip the heavy cream until soft peaks form, then refrigerate.
2. In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
3. Gently heat the eggnog in a saucepan over medium heat until warm but not boiling, about 3 minutes.
4. Slowly pour the warm eggnog into the egg yolk mixture, whisking constantly to temper the yolks.
5. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon, about 5 minutes.
6. Remove from heat and stir in the vanilla extract, ground nutmeg, and ground cinnamon.
7. Allow the mixture to cool to room temperature, then fold in the whipped cream until fully incorporated.
8. Divide the mousse among serving glasses and chill in the refrigerator for at least 2 hours before serving.
Tip: For the best texture, ensure the eggnog mixture is completely cool before folding in the whipped cream to prevent it from deflating.
Tip: If you prefer a stronger spice flavor, you can increase the nutmeg and cinnamon slightly, but be cautious as their flavors intensify over time.
Tip: Serving the mousse in clear glasses showcases its creamy layers, making it as visually appealing as it is delicious.
Velvety and rich, this eggnog mousse melts on the tongue with a whisper of spice, offering a dessert that’s both elegant and comforting. For a festive touch, garnish with a sprinkle of cinnamon or a cinnamon stick just before serving.

Eggnog Fudge

As the evening settles in, the thought of creating something sweet and nostalgic lingers in the air, much like the gentle hum of a quiet kitchen. Eggnog fudge, with its rich, creamy texture and warm spices, offers a comforting embrace, reminiscent of holiday gatherings and shared laughter.

Ingredients

• 3 cups white sugar
• 3/4 cup unsalted butter
• 2/3 cup evaporated milk
• 12 oz white chocolate chips
• 7 oz marshmallow creme
• 1 tsp nutmeg
• 1 tsp vanilla extract
• 1/2 tsp rum extract

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over medium heat, combine 3 cups white sugar, 3/4 cup unsalted butter, and 2/3 cup evaporated milk, stirring constantly until the mixture comes to a full boil.
3. Continue boiling for exactly 5 minutes, stirring occasionally to prevent burning. Tip: Use a candy thermometer to ensure the mixture reaches 234°F (soft-ball stage).
4. Remove from heat and quickly stir in 12 oz white chocolate chips until fully melted and smooth.
5. Add 7 oz marshmallow creme, 1 tsp nutmeg, 1 tsp vanilla extract, and 1/2 tsp rum extract, mixing vigorously until well combined and glossy. Tip: Work quickly to maintain the fudge’s smooth texture before it begins to set.
6. Pour the mixture into the prepared pan, smoothing the top with a spatula. Tip: For an extra touch, sprinkle a light dusting of nutmeg on top before it sets.
7. Allow to cool at room temperature for at least 4 hours, or until firm, before cutting into squares.

Velvety and rich, this eggnog fudge melts on the tongue, leaving behind the cozy flavors of nutmeg and rum. Serve it on a vintage platter for a festive touch, or wrap individual pieces in parchment paper tied with twine for heartfelt gifts.

Eggnog Creme Brulee

Beneath the quiet hum of the kitchen, there’s a recipe that whispers of holiday warmth and creamy indulgence, a twist on the classic that marries the rich, spiced flavors of eggnog with the delicate crisp of caramelized sugar.

Ingredients

• 2 cups heavy cream
• 1 cup eggnog
• 5 large egg yolks
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1/4 cup granulated sugar (for topping)

Instructions

1. Preheat your oven to 325°F (163°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
2. In a medium saucepan, combine 2 cups heavy cream and 1 cup eggnog. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally to prevent a skin from forming.
3. In a separate bowl, whisk together 5 large egg yolks and 1/2 cup granulated sugar until the mixture is pale and slightly thickened.
4. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent them from scrambling.
5. Stir in 1 tsp vanilla extract and 1/4 tsp ground nutmeg, then strain the mixture through a fine-mesh sieve into a large measuring cup to ensure a smooth custard.
6. Divide the custard evenly among 4 ramekins, then place the ramekins in the prepared water bath. Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
7. Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, to fully set.
8. Before serving, sprinkle 1/4 cup granulated sugar evenly over the tops of the custards. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust.

Velvety and rich, this Eggnog Crème Brûlée offers a festive spin on the dessert, with a smooth custard that gives way to a satisfying crackle of burnt sugar. Serve it chilled, with a dusting of nutmeg or a side of spiced cookies for a complete holiday treat.

Eggnog Donuts

Wandering through the kitchen on a quiet morning, the idea of combining the rich, creamy flavors of eggnog with the comforting warmth of donuts seemed like a delightful way to embrace the festive season. These eggnog donuts, with their soft, cake-like texture and a hint of nutmeg, offer a cozy treat that feels like a hug in every bite.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 cup eggnog
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and lightly grease a donut pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp ground nutmeg until well combined.
3. In another bowl, mix 1/2 cup eggnog, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the donuts light and fluffy.
5. Pipe or spoon the batter into the prepared donut pan, filling each mold about 3/4 full.
6. Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
7. Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Soft and tender, these eggnog donuts carry the essence of holiday cheer with every bite. For an extra festive touch, dust them with powdered sugar or dip them in a simple glaze made with eggnog and confectioners’ sugar.

Eggnog Rice Pudding

Dusk settles softly outside, the kind of evening that calls for comfort in a bowl. This eggnog rice pudding is a whisper of holiday warmth, a creamy embrace that feels like home.

Ingredients

• 1 cup white rice
• 4 cups whole milk
• 1 cup eggnog
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine 1 cup white rice and 4 cups whole milk. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
2. Reduce heat to low and simmer for 25 minutes, stirring every 5 minutes, until the rice is tender and the mixture has thickened slightly.
3. Stir in 1 cup eggnog, 1/2 cup granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground nutmeg, and 1/4 tsp salt. Cook for an additional 10 minutes, stirring constantly, until the pudding is creamy and coats the back of a spoon.
4. Remove from heat and let stand for 5 minutes to thicken further. Tip: For a smoother texture, press the pudding through a fine mesh sieve before serving.
5. Serve warm or chilled, garnished with a sprinkle of nutmeg or a dollop of whipped cream. Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Golden and velvety, this pudding carries the rich, spiced notes of eggnog in every spoonful. Try it layered with caramelized apples for a festive twist.

Eggnog French Toast

Now, as the morning light filters through the kitchen, there’s something profoundly comforting about the idea of transforming simple ingredients into a dish that feels like a warm embrace. Eggnog French Toast, with its rich, custardy center and golden crust, is a celebration of holiday flavors any day of the year.

Ingredients

• 4 slices thick-cut brioche bread
• 1 cup eggnog
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp unsalted butter
• Maple syrup, for serving

Instructions

1. In a shallow dish, whisk together 1 cup eggnog, 2 large eggs, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg until fully combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp unsalted butter, allowing it to melt and coat the pan evenly.
3. Dip one slice of brioche bread into the eggnog mixture, letting it soak for 10 seconds on each side to ensure it’s fully saturated but not falling apart.
4. Transfer the soaked bread to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining slices, adding more butter as needed.
5. Serve the French toast warm, drizzled with maple syrup. For an extra touch, a dusting of powdered sugar or a dollop of whipped cream can elevate the dish.

Rich in flavor and luxuriously soft inside, this Eggnog French Toast carries the essence of the holidays in every bite. The subtle spices and creamy eggnog create a harmonious blend that’s both familiar and exciting. Consider topping with fresh berries or a sprinkle of toasted pecans for added texture and a burst of color.

Eggnog Pancakes

Just like the quiet hush of a winter morning, these Eggnog Pancakes bring a comforting warmth to the table, blending the festive cheer of eggnog with the homely simplicity of pancakes.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup eggnog
• 1 large egg
• 2 tbsp melted butter
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup eggnog, 2 tbsp melted butter, and 1/2 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring just until combined. Tip: Overmixing can lead to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Tip: Wait for bubbles to form on the surface before flipping, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes, until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.

Delightfully fluffy with a rich, spiced flavor, these pancakes are a festive twist on breakfast. Serve them stacked high with a dusting of powdered sugar or a drizzle of maple syrup for a cozy morning treat.

Eggnog Waffles

Dawn breaks softly, and with it comes the thought of something warm, comforting, and slightly indulgent to start the day. Eggnog waffles, with their rich, spiced flavor and tender crumb, seem like just the thing to ease into the morning.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 2 cups eggnog
• 2 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s ready for the batter.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/4 tsp nutmeg until well combined.
3. In another bowl, beat 2 large eggs lightly, then mix in 2 cups eggnog, 1/4 cup melted butter, and 1 tsp vanilla extract.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Tip: Overmixing can lead to tough waffles, so a few lumps are okay.
5. Lightly grease the waffle iron with butter or non-stick spray, then pour 1/2 cup of batter onto the center of the iron. Tip: The exact amount may vary based on your waffle iron’s size, so adjust accordingly.
6. Close the lid and cook for about 4-5 minutes, or until the waffles are golden brown and crisp. Tip: Avoid opening the iron too soon, as this can cause the waffles to tear.
7. Serve immediately with your favorite toppings, such as whipped cream, maple syrup, or a sprinkle of cinnamon.

Warm and fragrant, these waffles carry the essence of the holidays in every bite. Their crisp exterior gives way to a fluffy, moist interior, making them perfect for a leisurely breakfast or a festive brunch. Consider serving them with a dusting of powdered sugar and a side of spiced apples for an extra special touch.

Eggnog Cookies

Perhaps there’s no better way to welcome the holiday season than with the warm, spiced aroma of eggnog cookies filling your kitchen. These tender, festive treats capture the essence of eggnog in a bite-sized form, offering a comforting blend of nutmeg and vanilla that feels like a hug in cookie form.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup eggnog
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp ground nutmeg, and 1/4 tsp salt until well combined.
3. In a large bowl, beat 3/4 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar on medium speed until light and fluffy, about 2 minutes.
4. Add 1 large egg, 1/2 cup eggnog, and 1 tsp vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients, stirring just until the dough comes together. Tip: Overmixing can lead to tough cookies.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will seem soft but will firm up as they cool.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra flavor, sprinkle warm cookies with a little additional nutmeg.

Brimming with the classic flavors of eggnog, these cookies are delightfully soft with a slight chewiness around the edges. Serve them alongside a glass of cold eggnog for a doubly festive treat, or package them in a decorative box as a heartfelt homemade gift.

Eggnog Brownies

Here in the quiet of the morning, with the first light filtering through the kitchen window, I find myself drawn to the comforting embrace of baking. There’s something profoundly soothing about the process, especially when it involves a recipe as rich and nostalgic as these eggnog brownies.

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup eggnog
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1/2 tsp nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, melt the butter, stirring occasionally to prevent burning.
3. Once melted, remove the butter from heat and whisk in the sugar until fully combined.
4. Add the eggs one at a time, whisking well after each addition to ensure a smooth batter.
5. Stir in the vanilla extract and eggnog, mixing until the batter is uniform in color.
6. Sift together the flour, cocoa powder, salt, and nutmeg directly into the wet ingredients, folding gently until just combined to avoid overmixing.
7. Pour the batter into the prepared pan, using a spatula to spread it evenly into the corners.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
9. Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang.

The brownies emerge with a crackly top and a fudgy center, their flavor deepened by the warmth of nutmeg and the creamy richness of eggnog. Serve them slightly warmed with a dollop of whipped cream for an extra indulgent treat.

Eggnog Blondies

Evenings like these, when the air carries a whisper of autumn, call for something warm, something that wraps around the soul like a well-loved blanket. Eggnog blondies, with their rich, spiced sweetness, are just that—a hug in dessert form.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 3/4 cup light brown sugar, packed
• 1 large egg
• 1/2 cup eggnog
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg

Instructions

1. Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. In a large bowl, mix 1/2 cup melted unsalted butter and 3/4 cup packed light brown sugar until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Beat in 1 large egg, then stir in 1/2 cup eggnog, 1 tsp vanilla extract, and 1/2 tsp ground nutmeg until fully incorporated.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to dense blondies.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: The blondies will continue to set as they cool, so don’t overbake.
7. Allow to cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack.

Now, the blondies emerge with a tender crumb, their edges slightly crisp, whispering of nutmeg and the creamy depth of eggnog. Serve them warm, perhaps with a dusting of powdered sugar or a dollop of whipped cream, to elevate the cozy experience.

Eggnog Pound Cake

Whispering the essence of holiday cheer into every slice, this eggnog pound cake marries the rich, creamy flavors of traditional eggnog with the dense, buttery texture of a classic pound cake. It’s a nostalgic treat that warms the heart, perfect for savoring slowly with a cup of coffee on a quiet morning.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup eggnog
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan thoroughly to ensure easy release.
2. In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy, about 5 minutes. Tip: Scrape the sides of the bowl periodically for even mixing.
3. Add 4 large eggs one at a time, beating well after each addition to incorporate fully.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground nutmeg.
5. Alternately add the dry ingredients and 1 cup eggnog to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition. Tip: Overmixing can lead to a tough cake, so fold gently.
6. Stir in 1 teaspoon vanilla extract until just blended.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely tent with aluminum foil.
9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Soft and moist with a tender crumb, this eggnog pound cake is subtly spiced with nutmeg, offering a comforting warmth. Serve it dusted with powdered sugar or drizzled with a simple vanilla glaze for an extra touch of sweetness.

Eggnog Scones

Just as the first light of dawn gently touches the kitchen window, there’s something profoundly comforting about the thought of eggnog scones, their rich, spiced aroma filling the air. This recipe, a tender nod to holiday traditions, offers a moment of quiet joy in the bustling season.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup eggnog
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon.
3. Add the cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the eggnog, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing to ensure tender scones.
6. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer to the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Best enjoyed warm, these scones boast a delicate crumb and a festive flavor that pairs beautifully with a dollop of clotted cream or a drizzle of caramel. The subtle warmth of nutmeg and cinnamon makes them a perfect companion to your morning coffee or tea.

Eggnog Milkshake

Venturing into the cozy embrace of holiday flavors, this Eggnog Milkshake blends the rich, spiced warmth of traditional eggnog with the creamy, indulgent texture of a classic milkshake. It’s a nostalgic sip that transports you to winter evenings by the fire, with a modern twist that’s irresistibly smooth.

Ingredients

• 2 cups vanilla ice cream
• 1 cup eggnog
• 1/2 tsp ground nutmeg
• 1/4 tsp vanilla extract
• Whipped cream for garnish

Instructions

1. Place 2 cups of vanilla ice cream into a blender.
2. Pour 1 cup of eggnog over the ice cream.
3. Add 1/2 tsp of ground nutmeg and 1/4 tsp of vanilla extract to the blender.
4. Blend on high speed for 30 seconds, or until the mixture is smooth and creamy. Tip: For a thicker shake, add more ice cream; for a thinner consistency, add more eggnog.
5. Stop the blender and scrape down the sides with a spatula to ensure all ingredients are fully incorporated. Tip: This step ensures a uniformly smooth milkshake without any lumps.
6. Blend again for an additional 10 seconds to achieve the perfect texture.
7. Pour the milkshake into a chilled glass. Tip: Chilling the glass beforehand keeps the milkshake colder for longer.
8. Top with a generous swirl of whipped cream and a light sprinkle of ground nutmeg for garnish.

Frothy and fragrant, this Eggnog Milkshake is a delightful harmony of creamy and spicy notes. Serve it with a cinnamon stick stirrer for an extra festive touch, or drizzle with caramel sauce for a decadent twist.

Conclusion

Absolutely delightful, this roundup of 23 eggnog dessert recipes offers something sweet for every home cook this season. From creamy pies to festive cookies, each recipe promises ease and indulgence. We’d love to hear which treats become your holiday favorites—drop us a comment below! Don’t forget to share the joy by pinning this article on Pinterest for friends and family to discover. Happy baking!