This light and airy eggnog mousse is sure to become a quick family favorite during the holidays. The warm flavors of eggnog are transformed into a perfect make ahead dessert sure to please your guests and make holiday entertaining a breeze.
Eggnog is combined with egg yolks, whipped cream, whipped egg whites, and sugar to make a decadent eggnog mousse worthy of Thanksgiving, Christmas, or anytime of the year!
Check out more eggnog recipes on my blog, like this tasty eggnog cream and this dreamy eggnog creme brulee. Looking for some popular recipes with eggnog in them? The eggnog martini and eggnog latte go above and beyond your traditional simple spiked eggnog.
WHY YOU’LL LOVE THIS EGGNOG MOUSSE
This recipe can be made ahead of time to allow more time for enjoying your guests
- Easy recipe to make with less than 10 ingredients
- Rich and satisfying, but still light
- Delicious with warm spices and just enough sweetness
SPECIAL EQUIPMENT NEEDED FOR EGGNOG MOUSSE
This recipe doesn’t need much special equipment, but there are a few kitchen tools that you will need to successfully make your eggnog mousse
- Whisk – this recipe requires a fair amount of whisking so you will want to have a good hand held whisk or a hand held mixer with a whisk attachment if you want to make the job easier
- Stainless steel mixing bowls – you will need several mixing bowls at this same time for this recipe
- Medium or large saucepan– you’ll need a saucepan to make your eggnog custard before folding in the rest of your ingredients
HOW TO MAKE THIS RECIPE
Heat the eggnog, stir in the egg yolks, milk and cornstarch until a thick paste forms. Cool down.
Whisk the double cream until soft peaks form, then fold in the eggnog paste.
Whisk the egg whites and sugar. Gently fold the meringue into the eggnog mixture. Portion, chill then serve.
Keep your ingredients cold when working with them. You can ensure they will stay cold by placing your mixing bowls in an ice bath. This will guarantee that stiff peaks form in the heavy whipping cream, which are necessary for the texture to be right in your eggnog mousse.
WHAT TO PAIR WITH YOUR EGGNOG MOUSSE
Typically eggnog is made boozy with the addition of a dark liquor and enjoyed during the holidays. To enhance your eggnog mousse enjoy it with one of the following:
- Dark or spiced rum
POPULAR SUBSTITUTIONS FOR THIS RECIPE
- Eggnog: If you prefer to buy eggnog at the store to save time, that will work just as well in this recipe. But if you have some extra time and ambition, make your own eggnog. I like to make a large batch for this recipe.
- Vegan: You can easily make your eggnog mousse vegan by using all non dairy products to replace the dairy based one in this recipe. Alternatively, you can sometimes find vegan eggnog in the grocery store.
VARIATIONS TO THIS RECIPE
- Extra spice: Add some additional nutmeg and ground cinnamon to your eggnog mousse recipe to make it even more warm and toasty!
- Make it boozy: Want to infuse your eggnog mousse with a little more warmth? Add a shot or two of dark liquor like brandy, dark rum, or bourbon to your heavy cream before whipping it with your whisk or electric mixer.
Use unflavored gelatin to help set your eggnog mousse. Simply sprinkle gelatin into a small bowl with some water to allow it to bloom. Then add it into the eggnog while it is cooling, before folding in the rest of the ingredients.
HOW DO I STORE LEFTOVERS?
As with any dairy product or recipe with dairy in it, this eggnog mousse needs to be refrigerated. Cover the leftover mousse in its dish with plastic wrap and place in the refrigerator.
If you’d like to freeze your eggnog mousse, make sure to properly cover the mousse with plastic wrap so that no air is touching the surface of the mousse. Freeze for up to 2 months and then thaw in the refrigerator before enjoying.
HOW LONG WILL THIS RECIPE LAST IN THE REFRIGERATOR?
Cover and store your eggnog mousses for up to 4 to 5 days in the refrigerator. I recommend eating the mousse as soon as possible as the flavor will be best when it’s fresh.
CAN I MAKE THIS RECIPE BE MADE IN ADVANCE?
Yes, that is one of the best things about this recipe! Make your mousse the day before you plan to enjoy it and store it in the refrigerator until it is time to serve it to your guests.
CAN I MAKE THIS RECIPE WITH COOL WHIP?
If you would like to use a whipped topping such as Cool Whip to get a head start instead of whipping heavy cream, you can do so. Just skip the step in the recipe in which you whip you your heavy cream, and simply fold the Cool Whip into the eggnog mixture along with your egg whites.
- Consume products like whipped cream shortly after making them. Items containing dairy can turn bad quickly.
- Be sure to keep ingredients cold while working with them, and store them in the refrigerator before you consume them.
Don’t forget to come back and let me know how your recipe turned out!Print
This light and airy Eggnog Mousse is a tasty dessert. The warm flavours of eggnog are transformed into a tasty treat for the holidays.
- 500ml (2 cups) eggnog
- 3 eggs, separated
- 15g (2 tbsp) cornflour
- 30ml (2 tbsp) milk
- 250ml (1 cup) heavy (double) cream
- 25g (2 tbsp) caster sugar
- 3 egg whites
- In a large pan over a medium-low heat, pour in the eggnog and bring up to heat until steam rises from the eggnog.
- Once the eggnog has reached the desired temperature, remove from the heat. Whisk through the egg yolks one at a time until they are fully incorporated and then return to the heat.
- Make a cornflour slurry, by whisking the cornflour and the milk together until it resembles a paste.
- Whisk the slurry into the eggnog and continue to whisk the eggnog until it thickens and starts to resemble a creme patissiere (thick custard).
- Once this is achieved remove from the heat and place the pan in cold water and continue to whisk until the mixture has cooled then set aside.
- In a separate bowl, whisk the double cream until you achieve soft peaks and set aside.
- In another bowl, whisk the egg whites until white and then fluffy. Continue whisking while adding the sugar a little at a time until fully whisked through. The egg whites should be thick enough for you to be able to turn the bowl upside down without the mixture falling out. Set this aside.
- Now to finish the mousse. Get your eggnog mixture, add the cream half at a time and fold through. Now do the same with the egg whites, be careful with the folding as you want to try to keep as much air in the mixture as possible.
- Portion out into the serving dishes of your choice and then place in the fridge for around 4 hours.
- To serve, sprinkle a dusting of cinnamon over the top. Enjoy!
- Find you have plenty of double cream left-over after this recipe? Why not try some of my other recipes which include double cream?
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Simmer
- Cuisine: American
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