Name: Eggnog Soufflé With Holiday Spices
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup eggnog (full-fat) 3 large eggs, separated 3 tablespoons granulated sugar (divided) 1 tablespoon cornstarch 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 1 tablespoon unsalted butter (plus more for greasing) Powdered sugar for dusting (optional)

A warm, golden soufflé that rises high and shimmers with powdered sugar — Eggnog Soufflé With Holiday Spices is the dessert you didn’t know you needed this season. It’s airy yet indulgent, filled with the creamy, spiced flavors of classic eggnog, and delivers a nostalgic holiday punch in every spoonful. This dessert feels like sipping eggnog by a fire but with a fluffy, melt-in-your-mouth twist.

Perfect for gatherings or cozy nights in, this soufflé impresses both in looks and taste. The blend of nutmeg, cinnamon, and a hint of vanilla gives it just the right festive touch, while the soft custard base keeps it rich and satisfying. Whether you’re an eggnog lover or just looking to shake up your seasonal dessert game, this soufflé will win hearts and requests for seconds.

What Kind of Ramekin Should I Use?

For the best rise and presentation, use ceramic ramekins with straight sides. A 6-ounce ramekin is ideal for individual portions, but you can use an 8-ounce one for extra flair. Make sure to butter the inside and coat with sugar to help the soufflé grip as it rises.

Ingredients for the Eggnog Soufflé With Holiday Spices

Eggnog – The star of the recipe. Choose full-fat eggnog for the creamiest texture and deep holiday flavor.

Eggs – You’ll need both yolks and whites. Yolks enrich the custard base, while whipped whites give the soufflé its signature rise.

Granulated Sugar – A must for sweetening and also helpful in prepping ramekins for that classic crust.

Nutmeg and Cinnamon – These two bring warm, festive spice notes that instantly say “holiday.”

Cornstarch – It helps stabilize the base, ensuring your soufflé doesn’t collapse right out of the oven.

Vanilla Extract – Adds aroma and rounds out the flavors.

Butter – For coating ramekins and a touch in the base to add richness.

Powdered Sugar – Optional, but lovely as a dusting on top before serving.

How To Make the Eggnog Soufflé With Holiday Spices

Step 1: Prep the Ramekins

Butter the insides of your ramekins thoroughly, then sprinkle granulated sugar all around to coat. This gives the soufflé something to climb and forms a subtle crust.

Step 2: Make the Custard Base

In a saucepan over medium heat, whisk together the eggnog, cornstarch, a touch of sugar, and spices. Stir until it thickens slightly. Remove from heat and stir in vanilla extract and butter. Let it cool slightly before whisking in the egg yolks.

Step 3: Whip the Egg Whites

In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and continue whipping until glossy stiff peaks hold.

Step 4: Fold and Fill

Gently fold a third of the whipped egg whites into the warm custard to lighten it, then fold in the rest with a delicate hand. Divide the mixture among the prepared ramekins.

Step 5: Bake

Place ramekins on a baking sheet and bake at 375°F (190°C) for about 13-15 minutes until puffed and golden on top. Avoid opening the oven mid-bake to prevent collapse.

Step 6: Serve Immediately

Dust with powdered sugar and serve right out of the oven for the most dramatic presentation.

Serving and Storing This Cozy Holiday Soufflé

Soufflés are best served fresh out of the oven when they’re puffed and delicate. As they cool, they will naturally deflate, but the flavor and texture remain dreamy. Serve them warm with a spoonful of whipped cream, a light dusting of powdered sugar, or even a splash of warm eggnog sauce if you’re feeling decadent.

Leftovers can be refrigerated for a day, though the signature rise won’t stay. To reheat, gently warm in a low oven. The texture turns more like a soft custard—still delicious!

Frequently Asked Questions

How do I stop my soufflé from collapsing?

Soufflés naturally deflate slightly, but whipping egg whites properly and folding them gently will give you the best height and stability.

Can I use store-bought eggnog?

Yes! In fact, store-bought full-fat eggnog is perfect for this. Avoid low-fat versions as they don’t provide the same creaminess.

Can I make this ahead of time?

You can prepare the custard base a few hours ahead. Whip the egg whites and fold just before baking for the freshest rise.

Do I need a water bath?

No water bath needed here. A steady oven temperature is all you need for these to rise beautifully.

Can I flavor it with liqueur?

Absolutely. A tablespoon of bourbon, rum, or brandy adds a grown-up holiday twist.

Want More Holiday Dessert Ideas?

If you love this Eggnog Soufflé With Holiday Spices, you’ll probably enjoy these other festive creations from Life With Jam:

Condensed Milk Snow Cookies for a melt-in-your-mouth winter bite.
Lemon Raspberry Swirl Cheesecake Cups with fruity zing and creamy swirls.
Caramel Cheesecake Cookies that bring gooey indulgence in cookie form.
Winter Brittle for crunchy, nutty holiday snacking.
Old-Fashioned Egg Custard Pie if you’re into timeless, creamy classics.

📌 Save this recipe to your Pinterest holiday dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try a splash of bourbon? Maybe a dash more nutmeg?

I love hearing how others bring these recipes to life. Share your twist or your holiday serving moment!

For even more cozy dessert inspiration, follow along on my Pinterest @hallarecipes.