Eggnog Mousse

Eggnog Mousse
8 to 10 Serves

Instead of ladling up mugs of traditionally rich yuletide eggnog, try surprising your guests with this frothy mousse and a variety of toppings, such as coffee caramel, chopped toasted hazelnuts, crushed peppermint, and more, from which guests can choose their favorite.


  • 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

  • ½ teaspoon freshly grated nutmeg

  • 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 Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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