Christmas desserts don’t get much easier than this Boozy Eggnog Panna Cotta recipe. When you’re cooking for a crowd, 3 ingredient easy panna cotta and 10 minutes is all you need.
(Images, content and recipes updated 14 Dec 2018)
Ok, this is the easiest Christmas dessert EVER! I thought Gingerbread Cheesecake Balls were quick but this one takes the cake. I don’t think I can ever top this Boozy Eggnog Panna Cotta for sheer speediness to deliciousness ratio. It’s just what you need when Christmas gets busy and you want to serve up a luxurious dessert full of Christmas flavour.
WHY YOU’LL LOVE THIS BOOZY EGGNOG PANNA COTTA
Boozy eggnog panna cotta is filled with Christmas flavours, the taste and texture are totally luxurious but it’s all made in just minutes.
Very easy! Anyone can make this and have a glorious dessert to serve at Christmas
Yes, panna cotta can be made 1 to 2 days ahead for best results – another reason it’s a wonderful dessert.
Store in the fridge, covered for up to 3 days.
TOOLS USED IN THIS RECIPE
OTHER RECIPES YOU MIGHT LIKE
You need 3 ingredients for this eggnog panna cotta. You heard me, a measly 3 ingredients. 1,2,3.
- Powdered gelatine
- Booze (I love to use Drambuie or Frangelico)
What I love most is, for it’s simplicity, it is brimming with sophistication. It’s pretty, feels totally luxurious and with that eggnog spice and hint of liqueur, it’s comforting all at the same time. Your guests will be so impressed and think you spent hours putting this together but I won’t tell if you won’t 🙂
Just keep in mind, this one is adults only. While there isn’t much, there is alcohol in these and the mixture just doesn’t cook long enough or hot enough for that alcohol to get cooked out. For the little ones, you could leave the alcohol out and they’ll love this creamy Christmas dessert.
How to make panna cotta
Ok, so you get a store-bought carton of eggnog. (I haven’t tried this with homemade so I can’t tell you what the result would be). You take 3 cups of said eggnog and pour it into a saucepan then you add your liqueur of choice. My favourite to use is Drambuie which I can definitely vouch for but Frangelico, rum, brandy or pedro ximenez would be some other good substitutions. The tipple list is endless. Now give it a stir.
Next, sprinkle over your gelatine and let it sit for 5 minutes to bloom. Once bloomed the top of the mixture will now look quite wrinkly. Now, turn the heat on low and stir for roughly, ummmm, 2 minutes until the gelatine has all dissolved (it doesn’t need to boil, or even simmer for that matter). Pour it into pretty glasses (I used my hubbys grandparents crystal which made them look really special) and let it set in the fridge for 4 hours, until serving time.
Once set, top your Eggnog Panna Cotta with Christmas cookies – that I know you have oodles of around the place – or anything else you like. I top mine with my Homemade Spiced Shortbread Cookies, whipped or double cream and nutmeg. Other great options are crumbled gingerbread cookies or brandy snaps.
Christmas dessert done!
Now you can spend more time with your guests. Merry Christmas.
Boozy Eggnog Panna Cotta
Christmas desserts don't get much easier than this Boozy Eggnog Panna Cotta recipe. When you're cooking for a crowd, 3 ingredient easy panna cotta and 10 minutes is all you need.
- 3 cups store bought eggnog (I used Pauls)
- 50 ml liqueur (like Drambuie or Frangelico)
- 2 1/2 teaspoons powdered gelatine
- Topping of your choice (I used shortbread cookies, double cream and nutmeg)
Pour the eggnog into a saucepan, then add the liqueur and stir well. Sprinkle the gelatine evenly over the top and leave it for 5 minutes to bloom.
Heat over low heat, stirring constantly for 2-3 minutes until the gelatine dissolves. Don't let it simmer or boil.
Pour the mixture into elegant glasses and allow to set in the fridge for 4 hours.
Top with your toppings and serve
- There is an endless list of liqueurs you could use for this panna cotta. Rum, brandy, pedro ximenez are all great substitutes.
TOOLS USED IN THIS RECIPE
There are no special tools required for this recipe, just some elegant glasses and a saucepan.
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