Eggnog Mousse

Christmas may be over, but some of us still have some leftover eggnog to deal with - so I’m finally getting around to sharing my recipe for eggnog mousse.

It’s a great way to help use up leftover eggnog, and a delicious holiday dessert!

When it comes to making mousse, there are two main style of mousse:

Easy mousse: Basically flavoured whipped cream, sometimes with cream cheese

Traditional mousse: Whipped egg whites and whipped cream as the base.

Don’t let the names fool you, though - while traditional mousse may not be “easy mousse”, it’s definitely easy to make - it just requires an extra bowl, and an extra few minutes of work!

Personally, I prefer the traditional style - it has a much nicer texture. I’ve got several recipes for it across my sites:

Raspberry Mousse
Pumpkin Mousse
Cranberry Mousse
Clementine Champagne Mousse
Keto Chocolate Mousse

While those who are very young, pregnant, or immunocompromized may want to avoid the use of raw eggs, it’s generally considered safe in this type of recipe - just try to use pasteurized eggs, if at all possible.

This is a nice, light tasting dessert that is as appropriate to eat alone on the couch watching holiday Hallmark movies, as it is served at Christmas dinner.

Oh, and it’s inherently gluten free, too!

Let’s get to it...

Ingredients

This recipe uses just a small handful of really basic ingredients. If you don’t already have them on hand, they’ll be easy to find in pretty much any grocery store.

You will need:

Eggnog
Heavy cream
Granulated Sugar
Unflavored Gelatin Powder
Large eggs
Rum Extract
Ground Nutmeg

As far as notes go, I’d usually tell you to use whatever eggnog you like, but for this one?

You really want to use a full fat eggnog - the thicker, the better.

Heavy cream / heavy whipping cream depends on a high fat content to whip up, and you’ll be diluting that heavy cream with the eggnog.

If the fat content of the eggnog is too low, the overall fat content of the heavy whipping cream mixture will be too low to properly whip up.

Garnish

This makes a fairly white / plain looking mousse, so I recommend adding a little SOMETHING on top, for visual interest.

At the very least, a sprinkle of Ground Nutmeg or Ground Cinnamon can add a little colour.

Whipped cream is a common topping for mousse, I generally skip it, though.

As pictured, I used Mi-Del Gluten Free Ginger Snaps - my favourite store bought GF cookie.

I love the combo of a crunchy ginger cookie with this eggnog mousse.

How to Make Eggnog Mousse

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.

In a small bowl, sprinkle gelatin over eggnog and allow to soak for 5 minutes.

In a large bowl (or the bowl of a stand mixer set with a whisk attachment), whip egg whites until soft peaks form.

With the mixer on high, slowly add the sugar until it’s all incorporated. Let the mixer keep whisking until stiff peaks form.

Carefully fold the gelatin mixture into the whipped egg whites, set aside.

In a separate bowl, combine heavy cream, eggnog, rum extract, and nutmeg.

Whip eggnog mixture until stiff peaks form, then carefully fold in to the egg white and gelatin mixture, stirring until combined.

Pour into 4 serving glasses, chill until set, about 2 hours.

Garnish with whipped cream, nutmeg, cinnamon, and/or ginger cookies, as desired.

More Christmas Treats

Looking for more inspiration for your holiday goodies tray? Breakfast, sweet snack or dessert, here are a delicious recipes for you!

Candied Orange Slices
Candy Cane Biscotti
Christmas Bagels
Creme de Menthe Nanaimo Bars
Easy Gingerbread Muffins
Eggnog Muffins
Eggnog Pie
Eggnog Pudding
Eggnog Sticky Buns
Festive Easy Fudge
Fruitcake Cookies
Gingerbread Bagels
Gingerbread Scones
Gluten-Free Candy Cane Cookies
Gluten Free Fruitcake
Gluten-Free Fruitcake Cookies
Gluten Free Gingerbread Cookies
Keto Candy Cane Cookies
No-Bake Gingerbread Pie
Noelles
Pecan Pie Cookies
Peppermint Patties