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    Home » Recipes » Thanksgiving & Christmas

    Eggnog Mousse

    Published: Jan 30, 2023

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    This delicious eggnog mousse is done in the traditional way - with whipped egg whites - but comes together in minutes. Low effort, but fancy!

    A close up photo of a glass eggnog mousse, with nutmeg and gingersnap cookie garnish.

    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...

    2 glasses of traditional style eggnog mousse, with nutmeg and gingersnap cookie garnish.

    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.

    2 glasses of traditional style eggnog mousse, with nutmeg and gingersnap cookie garnish.

    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.

    A 2 part image showing the gelatin and eggnog, before and after being mixed.

    Transfer bowl to microwave, heat in 10 second increments until gelatin completely dissolves into the eggnog. Set aside.

    A 2 part image showing the gelatin and eggnog, before and after absorbing.

    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.

    A 4 part image showing the egg whites and sugar being whipped together.

    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.

    A 5 part image showing the heavy cream being whipped, then the egg whites and gelatin mixture being added and folded in.

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

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

    2 glasses of traditional style eggnog mousse, with nutmeg and gingersnap cookie garnish.

    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
    Noelles
    Pecan Pie Cookies
    Peppermint Patties

    2 glasses of traditional style eggnog mousse, with nutmeg and gingersnap cookie garnish, with a spoon of mousse held in front.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and a comment!

    2 glasses of traditional style eggnog mousse, with nutmeg and gingersnap cookie garnish.

    2 glasses of traditional style eggnog mousse, with nutmeg and gingersnap cookie garnish.
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    5 from 1 vote

    Eggnog Mousse

    This delicious eggnog mousse is done in the traditional way - with whipped egg whites - but comes together in minutes. Low effort, but fancy!
    Prep Time15 mins
    Chilling time2 hrs
    Total Time2 hrs 15 mins
    Course: Dessert
    Cuisine: French
    Diet: Gluten Free
    Servings: 4 Servings
    Calories: 310kcal
    Author: Marie Porter

    Equipment

    Stand Mixer or
    Electric Hand Mixer

    Ingredients

    • 3 teaspoon Unflavored gelatin powder
    • ¼ cup Eggnog
    • 2 Large egg whites
    • ¼ cup Granulated Sugar
    • 1 cup Heavy cream
    • ½ cup Eggnog
    • 1 teaspoon Rum extract
    • Pinch Nutmeg

    Instructions

    • In a small bowl, sprinkle gelatin over eggnog and allow to soak for 5 minutes.
    • Transfer bowl to microwave, heat in 10 second increments until gelatin dissolves into the eggnog. Set aside.
    • 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.

    Nutrition

    Calories: 310kcal | Carbohydrates: 18g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 73mg | Potassium: 160mg | Sugar: 18g | Vitamin A: 973IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 0.2mg

    2 glasses of traditional style eggnog mousse, with nutmeg and gingersnap cookie garnish.

    A close up photo of a glass eggnog mousse, with nutmeg and gingersnap cookie garnish.

    Related posts:

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    « Red Velvet Bagels
    Eggnog Pudding »

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    Marie Porter


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