18 Creamy Eggnog Dessert Recipes Delightful

‘Tis the season for cozy sweaters, twinkling lights, and—of course—creamy, dreamy eggnog! Whether you’re sipping it by the fire or baking it into something magical, eggnog desserts are the ultimate holiday indulgence. From no-churn ice cream to spiced French toast, we’ve rounded up 18 luscious treats that’ll make your celebrations extra sweet. Ready to dive in? Let’s get whisking!

Classic Eggnog Cheesecake

This creamy, spiced cheesecake brings holiday cheer to your dessert table with all the cozy flavors of eggnog in every bite.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup prepared eggnog
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup sugar until combined. Press firmly into a 9-inch springform pan.
2. Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, blending after each. Stir in eggnog, flour, vanilla, 1/2 tsp nutmeg, and 1/4 tsp cinnamon until just combined.
3. Pour filling over crust. Bake for 50-55 minutes until edges are set but center jiggles slightly. Cool in the oven with the door cracked for 1 hour, then chill for at least 4 hours.

The subtle warmth of nutmeg and cinnamon paired with the rich eggnog custard makes this cheesecake taste like the holidays in every forkful.

Tip: For extra flair, top with whipped cream and a sprinkle of freshly grated nutmeg before serving.

Eggnog Panna Cotta

This creamy, spiced dessert captures all the cozy flavors of eggnog in a silky-smooth panna cotta—perfect for holiday gatherings or a festive treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1/2 tsp ground nutmeg, plus extra for garnish
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 2 1/4 tsp unflavored gelatin (1 packet)
• 3 tbsp cold water

Instructions:

1. In a small bowl, sprinkle gelatin over 3 tbsp cold water. Let sit 5 minutes until softened.
2. In a saucepan over medium heat, combine heavy cream, whole milk, 1/2 cup sugar, 1 1/2 tsp vanilla, 1/2 tsp nutmeg, 1/4 tsp cinnamon, and 1/8 tsp salt. Heat until steaming (do not boil), stirring occasionally.
3. Remove from heat. Whisk in softened gelatin until fully dissolved.
4. Strain mixture through a fine-mesh sieve into a pitcher. Divide evenly among 6 ramekins or glasses.
5. Chill at least 4 hours (or overnight) until set. Serve dusted with extra nutmeg.

The magic here? The custard sets with just the right jiggle—luxurious but light—and the warm spice of nutmeg shines through every bite.

Tip: For clean unmolding, dip ramekins in hot water for 5 seconds before inverting onto plates.

Eggnog Bread Pudding

This cozy twist on classic bread pudding soaks buttery brioche in rich, spiced eggnog for a holiday-worthy dessert that’s as easy as it is indulgent.

Ingredients

• 6 cups cubed brioche (about 1 loaf, slightly stale)
• 2 cups eggnog
• 3 large eggs
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of salt
• 2 tbsp unsalted butter, melted
• 1/4 cup raisins (optional)

Instructions

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish with 1 tbsp of the melted butter.
2. In a large bowl, whisk together 2 cups eggnog, 3 large eggs, 1/3 cup sugar, 1 tsp vanilla extract, 1/2 tsp nutmeg, 1/4 tsp cinnamon, and a pinch of salt until smooth.
3. Add the brioche cubes (and raisins, if using) to the bowl, pressing gently to submerge. Let soak for 15 minutes, stirring halfway.
4. Transfer the mixture to the prepared dish, drizzle with the remaining 1 tbsp melted butter, and bake for 35–40 minutes until puffed and golden with a slightly wobbly center.

The magic here? The custard stays luxuriously creamy while the top crisps like a crème brûlée—no water bath needed!

Tip: For extra decadence, serve warm with a drizzle of bourbon caramel sauce or a dusting of powdered sugar.

Eggnog Tiramisu

This twist on classic tiramisu swaps coffee for spiked eggnog, creating a creamy, festive dessert that’s perfect for holiday gatherings.

Ingredients

• 1 ½ cups heavy cream
• 1 cup store-bought or homemade eggnog
• ¼ cup bourbon or rum (optional)
• ½ cup granulated sugar
• 8 oz mascarpone cheese, room temperature
• 1 tsp vanilla extract
• ¼ tsp ground nutmeg, plus extra for dusting
• 24 ladyfinger cookies
• 2 tbsp unsweetened cocoa powder

Instructions

1. In a large bowl, beat the heavy cream with ¼ cup sugar until stiff peaks form. In another bowl, whisk the mascarpone, remaining ¼ cup sugar, vanilla, and nutmeg until smooth. Fold the whipped cream into the mascarpone mixture.
2. Combine the eggnog and bourbon (if using) in a shallow dish. Quickly dip each ladyfinger into the mixture (about 1 second per side) and arrange them in a single layer in an 8×8-inch dish.
3. Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream. Cover and chill for at least 4 hours, or overnight.
4. Just before serving, dust the top with cocoa powder and a light sprinkle of nutmeg.

The bourbon-kissed eggnog soaks into the ladyfingers just enough to keep them tender without turning soggy, while the nutmeg adds a warm spice that ties everything together.

Tip: For a non-alcoholic version, swap the bourbon for 1 tsp rum extract mixed into the eggnog.

Eggnog Custard Tart

This creamy, spiced tart tastes like holiday cheer in every bite—silky eggnog custard nestled in a buttery crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3 tbsp ice water
• 2 cups eggnog
• 4 large egg yolks
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg, plus extra for dusting

Instructions

1. Make the crust: Pulse 1 1/4 cups flour, 1/4 cup granulated sugar, and 1/2 tsp salt in a food processor. Add cold butter; pulse until crumbly. Drizzle in 3 tbsp ice water until dough forms. Press into a 9-inch tart pan and chill 30 minutes.
2. Preheat oven to 375°F. Blind-bake crust with weights for 15 minutes, then remove weights and bake 5 more minutes until pale gold.
3. Make the custard: Whisk eggnog, egg yolks, brown sugar, vanilla extract, and 1/2 tsp nutmeg until smooth. Pour into warm crust.
4. Bake 25–30 minutes until custard jiggles slightly but is set at the edges. Cool completely, then dust with nutmeg.

The magic here? The custard stays luxuriously velvety thanks to the eggnog’s richness—no cracks, just smooth spice.

Tip: For extra depth, swap 1/4 tsp cinnamon into the custard along with the nutmeg.

Eggnog Ice Cream

This creamy, spiced ice cream tastes like the holidays in a scoop—no churner required! It’s rich, velvety, and packed with cozy eggnog flavor.

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 cup store-bought or homemade eggnog
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a large bowl, whip 2 cups heavy cream with a hand mixer or stand mixer until stiff peaks form, about 3–4 minutes.
2. Gently fold in 1 can sweetened condensed milk, 1 cup eggnog, 1 tsp vanilla extract, 1/2 tsp nutmeg, 1/4 tsp cinnamon, and a pinch of salt until fully combined.
3. Pour the mixture into a loaf pan or freezer-safe container, smoothing the top with a spatula. Sprinkle lightly with extra nutmeg if desired.
4. Freeze for at least 6 hours, or overnight, until firm. Let sit at room temperature for 5 minutes before scooping.

The magic here? Sweetened condensed milk keeps the texture luxuriously smooth—no icy crystals! Serve with a dusting of cinnamon for a festive touch.

Tip: For boozy vibes, swap 2 tbsp of the eggnog with bourbon or rum.

Eggnog Mousse

This dreamy, spiced mousse captures all the cozy flavors of eggnog in a light-as-air dessert—perfect for holiday gatherings or a festive treat.

Ingredients

• 1 cup heavy cream, chilled
• 1/2 cup store-bought or homemade eggnog
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg, plus extra for garnish
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions

1. In a large bowl, beat the heavy cream with an electric mixer on medium-high until soft peaks form, about 3 minutes.
2. Gently fold in the eggnog, powdered sugar, vanilla extract, nutmeg, cinnamon, and salt until fully combined but still fluffy.
3. Divide the mousse into 4 serving glasses and refrigerate for at least 1 hour (or up to 4 hours) to set.
4. Just before serving, dust with a sprinkle of nutmeg for a festive touch.

The magic here? Whipping the cream first ensures a cloud-like texture, while the eggnog infuses every bite with rich, spiced sweetness—no cooking required!

Tip: For extra indulgence, top with a drizzle of caramel or crushed gingersnap cookies.

Eggnog Cupcakes

These spiced, boozy cupcakes taste like holiday cheer in every bite—perfect for festive gatherings or cozy nights in.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup eggnog
• 1 tbsp dark rum (optional but recommended!)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together the 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp nutmeg, 1/4 tsp cinnamon, and 1/4 tsp salt in a bowl.
3. In a separate bowl, beat the 1/2 cup butter and 3/4 cup sugar until fluffy. Add eggs one at a time, then mix in the 1/2 cup eggnog, 1 tbsp rum, and 1 tsp vanilla.
4. Gradually fold dry ingredients into the wet batter until just combined. Divide evenly among liners.
5. Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely before frosting.

The rum-kissed batter bakes into impossibly tender cupcakes with a whisper of warmth from the nutmeg—ideal for gifting or pairing with a hot cocoa bar.

Tip: For extra eggnog flavor, brush cooled cupcakes with a splash of eggnog before frosting!

Eggnog Trifle

This creamy, boozy Eggnog Trifle is like holiday magic in a bowl—layers of spiced cake, velvety custard, and whipped cream make it a showstopper dessert.

Ingredients:

• 1 (15.25 oz) box spice cake mix, baked and cooled (plus ingredients listed on box)
• 2 cups store-bought or homemade eggnog
• 1/4 cup bourbon or rum (optional)
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 cup cold whole milk
• 1 tsp ground nutmeg, divided
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• Crushed gingersnap cookies, for garnish

Instructions:

1. Cut the baked spice cake into 1-inch cubes. In a small bowl, whisk together eggnog and bourbon (if using).
2. In a separate bowl, combine pudding mix, milk, and 1/2 tsp nutmeg; whisk until thickened, about 2 minutes.
3. In a large bowl, beat heavy cream, powdered sugar, vanilla, and remaining 1/2 tsp nutmeg until stiff peaks form.
4. Layer half the cake cubes in a trifle dish or large glass bowl. Drizzle with half the eggnog mixture, then spread half the pudding and half the whipped cream. Repeat layers.
5. Cover and chill for at least 4 hours (or overnight) to let flavors meld. Top with crushed gingersnaps before serving.

The secret here? Letting it sit overnight transforms the cake into a melt-in-your-mouth texture, while the boozy eggnog soaks in just enough spice.

Tip: For a non-alcoholic version, swap the bourbon for 1/4 cup extra eggnog and a dash of vanilla.

Eggnog Creme Brulee

This holiday twist on classic crème brûlée brings rich eggnog flavor to every creamy, caramelized bite—perfect for impressing guests or treating yourself.

Ingredients:

• 2 cups heavy cream
• 1 cup eggnog (store-bought or homemade)
• 5 large egg yolks
• 1/3 cup granulated sugar, plus extra for topping
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• Pinch of salt

Instructions:

1. Preheat oven to 325°F. Place 4–6 ramekins in a deep baking dish.
2. In a saucepan, heat heavy cream and eggnog over medium-low until just steaming (do not boil). Remove from heat.
3. Whisk egg yolks, 1/3 cup sugar, vanilla extract, nutmeg, and salt in a bowl until pale. Slowly pour warm cream mixture into yolks, whisking constantly.
4. Strain mixture through a fine-mesh sieve into ramekins. Fill baking dish with hot water halfway up ramekins. Bake 35–40 minutes until set but slightly jiggly in the center.
5. Chill for at least 4 hours. Before serving, sprinkle each with 1 tsp sugar and torch until caramelized (or broil 2–3 minutes).

The custard’s velvety texture and spiced eggnog warmth make it feel like Christmas in every spoonful—especially with that satisfying crack of caramelized sugar.

Tip: For extra depth, add a splash of bourbon to the cream mixture before heating.

Eggnog Macarons

These Eggnog Macarons bring holiday cheer to your cookie tray with their delicate spiced shells and creamy boozy filling—perfect for impressing guests or treating yourself!

• 1 ¾ cups powdered sugar
• 1 cup almond flour
• 3 large egg whites, room temperature
• ¼ cup granulated sugar
• ½ tsp nutmeg
• ¼ tsp cinnamon
• ¼ tsp rum extract (optional)

Filling:

• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 2 tbsp eggnog
• 1 tsp vanilla extract
• Pinch of nutmeg

1. Prep shells: Sift together 1 ¾ cups powdered sugar, almond flour, ½ tsp nutmeg, and ¼ tsp cinnamon. Set aside.
2. Whip meringue: Beat egg whites until foamy, then gradually add ¼ cup granulated sugar and ¼ tsp rum extract (if using). Whip to stiff peaks.
3. Fold dry ingredients into meringue in 3 batches until batter flows like lava. Pipe 1½-inch circles onto parchment-lined trays. Tap trays to release air bubbles.
4. Rest & bake: Let shells sit 30 minutes until dry to the touch. Bake at 300°F for 15–17 minutes, then cool completely.
5. Make filling: Beat butter until fluffy. Mix in 1 ½ cups powdered sugar, 2 tbsp eggnog, 1 tsp vanilla, and a pinch of nutmeg until smooth. Pipe onto half the shells and sandwich.

The rum-kissed shells and rich eggnog buttercream mimic the flavors of your favorite holiday drink—but in a dainty, irresistible package.

Tip: For extra festive flair, dust the tops with cinnamon or edible gold dust before baking!

Eggnog Donuts

These fluffy, spiced donuts taste like holiday cheer in every bite—perfect for cozy mornings or festive gatherings.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 cup eggnog
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• Vegetable oil (for frying)
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. In a bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, 1 tsp nutmeg, and 1/2 tsp cinnamon.
2. In another bowl, mix 1/2 cup eggnog, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth. Pour into dry ingredients and stir just until combined (don’t overmix).
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Drop tablespoon-sized scoops of batter into the oil, frying 2–3 donuts at a time for 1–2 minutes per side until golden brown. Drain on paper towels.
4. While warm, dust generously with 1/4 cup powdered sugar.

The nutmeg-kissed batter fries up into pillowy donuts with a crisp exterior—like a hug from your favorite holiday sweater.

Tip: For extra richness, swap the powdered sugar for a glaze made with 1 cup powdered sugar and 2 tbsp eggnog.

Eggnog Fudge

This creamy, spiced fudge tastes like holiday cheer in every bite—perfect for gifting or savoring by the fire.

Ingredients:

• 3 cups white chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• 1 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/4 tsp rum extract (optional, for boozy flair)
• Pinch of salt

Instructions:

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and unsalted butter. Stir constantly until melted and smooth (about 5–7 minutes).
3. Remove from heat and immediately stir in vanilla extract, 1 tsp nutmeg, 1/2 tsp cinnamon, rum extract (if using), and a pinch of salt until fully incorporated.
4. Pour mixture into the prepared dish, smoothing the top with a spatula. Sprinkle lightly with extra nutmeg if desired.
5. Chill for at least 3 hours (or overnight) until firm. Lift out using parchment, then cut into 1-inch squares.

The rum extract gives this fudge a grown-up twist, while the velvety texture melts like winter snow on your tongue.

Tip: Store layered between parchment in an airtight container—it stays creamy for up to 2 weeks!

Eggnog Cookies

These spiced, buttery cookies taste like holiday cheer in every bite—soft, fragrant, and just sweet enough to satisfy your eggnog cravings.

Ingredients:

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

Instructions:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Whisk together 2 1/4 cups flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp nutmeg, and 1/2 tsp cinnamon in a bowl.
3. In a separate bowl, beat 3/4 cup butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until fluffy. Mix in 1/2 cup eggnog, 1 tsp vanilla, and 1 egg yolk.
4. Gradually add dry ingredients to wet, mixing until just combined.
5. Drop dough by rounded tablespoons onto sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are lightly golden.

The secret here? Real eggnog gives these cookies a tender crumb and warm spice that powdered mixes just can’t match. A dusting of nutmeg right after baking amps up the cozy flavor.

Tip: For extra richness, brush baked cookies with a thin glaze of powdered sugar mixed with eggnog.

Eggnog Parfait

This dreamy, no-bake dessert layers spiced eggnog custard with buttery crumbled cookies for a holiday treat that feels fancy but comes together in minutes.

Ingredients:

• 2 cups store-bought or homemade eggnog
• 3 tbsp cornstarch
• 1/4 cup granulated sugar
• 1/2 tsp ground nutmeg, plus extra for dusting
• 1/4 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 1/2 cups crushed shortbread cookies (about 8 cookies)
• 1 cup whipped cream

Instructions:

1. In a saucepan, whisk together eggnog, cornstarch, sugar, 1/2 tsp nutmeg, and cinnamon until smooth. Cook over medium heat, stirring constantly, for 5–7 minutes until thickened like pudding. Remove from heat and stir in vanilla.
2. Let the custard cool 10 minutes, then layer in glasses: start with 2 tbsp crushed cookies, followed by 1/4 cup custard, repeating twice. Top with whipped cream and a dusting of nutmeg.
3. Chill for at least 1 hour before serving.

The contrast of cool, creamy custard against the crunchy, caramelized cookies makes every spoonful irresistible. It’s like holiday cheer in a glass!

Tip: For a boozy twist, spike the custard with 1 tbsp bourbon or rum after cooking.

Eggnog Pound Cake

This rich, spiced pound cake tastes like holiday cheer in every bite—perfect for sharing (or not!).

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1 cup eggnog
• 1 tsp vanilla extract
• 1 tsp ground nutmeg
• ½ tsp ground cinnamon
• ½ tsp salt

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 ½ cups butter and 2 ½ cups sugar until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each.
3. Alternately add flour and 1 cup eggnog to the batter, beginning and ending with flour. Mix in 1 tsp vanilla, 1 tsp nutmeg, ½ tsp cinnamon, and ½ tsp salt until just combined.
4. Pour batter into the prepared pan. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
5. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

The secret? Real eggnog gives this cake an ultra-moist crumb and cozy spiced flavor that’s irresistible with a dusting of powdered sugar.

Tip: For extra richness, brush warm cake with a tablespoon of bourbon or rum—it soaks right in!

Eggnog Flan

This creamy, spiced custard combines the rich flavors of eggnog with the silky texture of classic flan—a festive twist on a beloved dessert!

Ingredients

• 1 cup granulated sugar
• 4 large eggs
• 1 (14 oz) can sweetened condensed milk
• 1 1/2 cups eggnog (store-bought or homemade)
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• Pinch of salt

Instructions

1. Preheat oven to 350°F. Place a 9-inch round baking dish (or flan mold) inside a larger roasting pan.
2. In a small saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly until amber-colored (about 8–10 minutes). Immediately pour into the baking dish, tilting to coat the bottom evenly. Set aside.
3. In a blender, combine eggs, sweetened condensed milk, eggnog, 1 tsp vanilla extract, 1/2 tsp nutmeg, and a pinch of salt. Blend until smooth, then pour over the caramelized sugar.
4. Carefully fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Bake for 50–55 minutes until the center jiggles slightly but is set.
5. Cool to room temperature, then refrigerate for at least 4 hours (or overnight). To serve, run a knife around the edges and invert onto a plate.

The caramel seeps into the custard as it chills, creating a luscious contrast to the nutmeg-kissed eggnog flavor—perfect for holiday gatherings!

Tip: For extra flair, garnish with a sprinkle of cinnamon or a dollop of whipped cream.

Eggnog Chocolate Truffles

These rich, boozy truffles are like holiday cheer in bite-sized form—creamy eggnog and dark chocolate melt together for an indulgent treat.

Ingredients:

• 8 oz high-quality dark chocolate (70%), finely chopped
• 1/2 cup heavy cream
• 3 tbsp spiced eggnog (store-bought or homemade)
• 1 tbsp bourbon or rum (optional but recommended!)
• 1/4 tsp ground nutmeg, plus extra for dusting
• 1/2 cup Dutch-process cocoa powder, for rolling

Instructions:

1. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium-low until just simmering (about 2–3 minutes). Pour the hot cream over the chocolate, let sit for 1 minute, then whisk until smooth.
2. Stir in the eggnog, bourbon (if using), and 1/4 tsp nutmeg until fully combined. Cover and refrigerate for 2 hours or until firm enough to scoop.
3. Use a 1-tbsp cookie scoop to portion the mixture, then roll into balls. Toss each truffle in cocoa powder until coated, then dust lightly with extra nutmeg.
4. Chill for another 30 minutes before serving to set the shape. Store leftovers in the fridge for up to 1 week.

The bourbon adds a grown-up kick, but the real magic is how the eggnog’s warmth lingers beneath the dark chocolate—like a cozy fireside sip in dessert form.

Tip: For cleaner rolling, chill your hands under cold water before shaping the truffles.

Conclusion

With 18 luscious eggnog desserts to choose from, there’s something here to sweeten every holiday gathering! Whether you’re craving a classic custard or a festive cheesecake, these creamy treats are sure to delight. Don’t forget to try a recipe (or two!), share your favorites in the comments, and pin this roundup to your dessert boards. Happy baking—and cheers to a delicious season!