I just made this on a whim to use up some leftover egg nog I had and boy is it soooo good! My boys don’t care for eggnog, so every year I buy a little bottle to selfishly have to satisfy my craving for it. I thought I would sneak it in a dessert, and luckily really liked it. I added a tiny floater of bourbon on top and it was good, I might add the bourbon into the whipped cream next time. so easy to make ahead of time for Christmas dinner.

Holiday Nog Panna Cotta Topped with Biscoff Cookie Crumbles
(Adapted from Whipper Berry)

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2 cups Silk Holiday Nog (I used a regular brand I like instead)
2 cups heavy cream
1 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon fresh ground nutmeg
2 packets of Knox Gelatin
4 Biscoff Cookies

In a medium saucepan add your sugar, cream, holiday nog, vanilla and nutmeg.

Place over medium heat and bring to a light simmer. Once it starts to simmer, remove from heat and whisk in your gelatin.

Pour into small 1 cup serving bowls and place in the refrigerator for at least three hours to set.

Once the Panna Cotta is set, top with whipped cream and crushed Biscoff Cookies.

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