Go Back
–+ servings
creamy holiday dessert delight

Eggnog Mousse

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 6 servings

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Saucepan
  • 1 Electric mixer
  • 6 Serving glasses

Ingredients
  

  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup rum
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg ground
  • 1/4 teaspoon cinnamon ground
  • 1/4 teaspoon salt
  • 1 tablespoon gelatin powder
  • 3 tablespoons cold water

Instructions
 

  • In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
  • In a saucepan, heat the milk and heavy cream over medium heat until just simmering.
  • Gradually whisk the hot milk mixture into the egg yolks, then return to the saucepan.
  • Cook over low heat, stirring constantly, until the mixture thickens slightly.
  • Remove from heat and stir in the rum, vanilla extract, nutmeg, cinnamon, and salt.
  • Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes.
  • Stir the gelatin into the warm eggnog mixture until fully dissolved.
  • Allow the mixture to cool to room temperature.
  • Whip the remaining heavy cream to soft peaks using an electric mixer.
  • Fold the whipped cream into the cooled eggnog mixture until combined.
  • Divide the mousse evenly among serving glasses and chill for at least 2 hours.
  • Serve chilled, optionally garnished with additional nutmeg or whipped cream.

Notes

When preparing Eggnog Mousse, ensure the egg yolk mixture is not overheated to prevent curdling. Use a gentle folding technique to incorporate whipped cream, preserving its airy texture. If desired, adjust the rum amount to taste or substitute with a non-alcoholic alternative for a milder flavor.
Tried this recipe?Let us know how it was!