Creamy, dreamy, and just the right amount of festive, Eggnog Panna Cotta with Spiked Cranberry Sauce is your new favorite holiday dessert. This no-bake stunner delivers all the cozy flavors of eggnog, with a silky texture that melts in your mouth. Topped with a jewel-toned cranberry sauce infused with orange zest and a hint of liqueur, it’s a grown-up treat that’s perfect for winter nights.

Whether you’re entertaining friends or indulging in a quiet night by the fire, this panna cotta is as simple as it is sophisticated. The eggnog base sets beautifully in individual cups, making it an ideal make-ahead dessert with show-stopping visual appeal.

What Kind of Gelatin Should I Use for Panna Cotta?

For a panna cotta that holds its shape but still has a delicate jiggle, unflavored powdered gelatin is your best friend. You can also use gelatin sheets if preferred, just be sure to bloom them properly in cold water before dissolving them into your warm cream mixture. This ensures a smooth and cohesive texture without lumps or clumps.

Ingredients for the Eggnog Panna Cotta with Spiked Cranberry Sauce

Heavy Cream – Provides the rich, luxurious base that defines panna cotta.

Eggnog – Adds seasonal flavor and creaminess, spiced with hints of nutmeg and vanilla.

Granulated Sugar – Sweetens the mixture just enough without overpowering the eggnog flavor.

Unflavored Gelatin – Sets the panna cotta into its signature silky structure.

Vanilla Extract – Enhances the overall flavor and warmth.

Cranberries (fresh or frozen) – Bring tartness and vibrant color to the topping.

Orange Zest and Juice – Adds brightness and a citrusy lift to the cranberry sauce.

Sugar (for the sauce) – Balances the tartness of the cranberries.

Liqueur (like Grand Marnier or orange liqueur) – Adds a festive twist and elevates the sauce.

Optional Garnish: Sugared Cranberries and Orange Peel Twists – For a gorgeous and festive finish.

How To Make the Eggnog Panna Cotta with Spiked Cranberry Sauce

Step 1: Bloom the Gelatin

Sprinkle the unflavored gelatin over 1/4 cup of cold water in a small bowl. Let it sit for 5 minutes to soften and bloom while you prepare the cream mixture.

Step 2: Heat the Cream Mixture

In a saucepan over medium heat, combine the heavy cream, eggnog, and sugar. Stir until the sugar is fully dissolved and the mixture is steaming, but not boiling.

Step 3: Add Gelatin and Flavor

Remove the pan from the heat and stir in the bloomed gelatin until completely melted and smooth. Add the vanilla extract and stir to combine.

Step 4: Pour and Chill

Divide the mixture evenly into serving glasses or ramekins. Chill in the refrigerator for at least 4 hours, or until fully set.

Step 5: Make the Spiked Cranberry Sauce

In a small saucepan, combine cranberries, orange juice, zest, and sugar. Cook over medium heat until the cranberries burst and the sauce thickens, about 10–12 minutes. Stir in the liqueur and let the sauce cool to room temperature.

Step 6: Assemble and Garnish

Spoon the cooled cranberry sauce over the chilled panna cotta. Garnish with sugared cranberries and orange peel twists if desired. Serve and enjoy!

Serving and Storing Eggnog Panna Cotta

Eggnog Panna Cotta is best served chilled, straight from the refrigerator. The festive cranberry topping adds brightness and a tart contrast to the creamy base, making it a holiday favorite.

To store, cover the individual panna cotta servings with plastic wrap or lids and refrigerate for up to 4 days. If you’re preparing ahead of time, keep the cranberry sauce separate and add it just before serving to maintain freshness and texture.

Frequently Asked Questions

Can I make this panna cotta alcohol-free?

Absolutely! Simply skip the liqueur in the cranberry sauce or replace it with orange juice for a kid-friendly version.

Can I use store-bought cranberry sauce?

While homemade spiked cranberry sauce adds a burst of flavor, you can use high-quality store-bought cranberry sauce in a pinch. Just warm slightly and stir in orange zest or a splash of liqueur for extra flavor.

Can I use low-fat dairy instead of heavy cream?

You can substitute with half-and-half or whole milk, but the texture will be less rich and slightly less creamy. Stick with full-fat options for the most indulgent result.