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Eggnog Mousse

After gorging on a decadent holiday meal, trade traditional nog for this lighter, frothy mousse.

  • Servings: 10
Eggnog Mousse

Photography: Anna Williams

Source: Martha Stewart Living, December Fall 2003


  • 3 tablespoons dark rum
  • 3 tablespoons brandy
  • 1 envelope unflavored (1 scant tablespoon) gelatin
  • 3 large eggs, separated
  • 1 cup sugar
  • 2 cups heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 2 teaspoons pure vanilla extract
  • Coffee Caramel, for serving


  1. Prepare an ice bath; set aside. Combine spirits in a small bowl. Sprinkle with gelatin; let soften, about 5 minutes.

  2. Meanwhile, combine egg yolks and 1/2 cup sugar in a heatproof bowl set over a pan of simmering water; whisk until mixture is pale and fluffy, 2 minutes. Remove from heat; whisk in gelatin mixture.

  3. Set bowl over pan again; cook, whisking, until the gelatin has dissolved, about 3 minutes. Transfer bowl to the ice bath; scrape down sides of bowl, and whisk until cooled slightly, 1 to 2 minutes.

  4. In the bowl of an electric mixer, combine the remaining 1/2 cup sugar with cream, cinnamon, nutmeg, cloves, and vanilla. Whisk until stiff peaks form. Fold one-third of whipped cream into gelatin mixture, then gently fold gelatin mixture into remaining whipped cream. Refrigerate (no more than 5 minutes) while preparing the egg whites.

  5. In a clean bowl of the electric mixer, whisk egg whites until stiff peaks form. Fold into cream mixture. Transfer to a serving dish; cover. Chill until firm, at least 30 minutes or overnight. Serve chilled, garnished with coffee caramel and other recommended toppings.

Cook's Note

Other topping options include chopped toasted hazelnuts, crushed peppermint, golden raisins, cocoa powder, nutmeg, cinnamon, and whipped cream.

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