Delicious eggnog mousse cups garnished with nutmeg and festive decorations.

Eggnog Mousse Cups

ByNaya Lucas
Jump to Recipe Print Recipe

Why make this recipe

Eggnog Mousse Cups are a delightful treat that captures the festive spirit of the holiday season. They combine the creamy goodness of eggnog with a light and airy mousse texture, making them perfect for any gathering. This dessert is not only simple to prepare but also offers a wonderful way to enjoy the classic flavors of eggnog without having to drink it straight. Their individual serving size makes them a hit at parties, and the flavors are sure to impress your guests.

How to make Eggnog Mousse Cups

Ingredients:

  • 1.5 cups crushed gingersnap cookies (or graham crackers)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar (optional) (Adds sweetness to the crust)
  • 1.5 cups cold heavy whipping cream (Ensure it’s cold for best results)
  • 8 ounces cream cheese, softened
  • 0.5 cups powdered sugar
  • 1 cup eggnog (Use pasteurized for safety)
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon ground nutmeg (Adjust to taste)
  • 0.25 teaspoon ground cinnamon (Adjust to taste)
  • 1 tablespoon rum or bourbon (optional) (For an extra kick)
  • Sweetened whipped cream (For topping)
  • Additional nutmeg or cinnamon (For dusting)

Directions:

  1. Make the Cookie Crust: In a mixing bowl, combine the crushed cookies, melted butter, and brown sugar (if using). Stir until all the ingredients are well combined. Press this mixture firmly into the bottom of serving cups to create the crust.

  2. Whip the Cream: In a large bowl, whip the cold heavy cream until stiff peaks form. This will give your mousse a light and airy texture.

  3. Make the Eggnog Mousse: In another bowl, mix the softened cream cheese with powdered sugar, eggnog, vanilla extract, nutmeg, cinnamon, and rum (if using). Blend until smooth. Gently fold in the whipped cream until everything is well combined.

  4. Assemble the Mousse Cups: Spoon the eggnog mousse over the cookie crust in each cup, filling them to the top.

  5. Add Toppings: Top each mousse cup with a dollop of sweetened whipped cream. For a festive touch, dust with a sprinkle of nutmeg or cinnamon.

How to serve Eggnog Mousse Cups

Serve the Eggnog Mousse Cups chilled. They make a beautiful addition to any dessert table and are perfect for holiday parties. Each cup provides a sweet and creamy experience that everyone will love.

How to store Eggnog Mousse Cups

Store the mousse cups in the refrigerator if you have leftovers. Cover each cup with plastic wrap or keep them in an airtight container. They can be kept in the fridge for up to three days.

Tips to make Eggnog Mousse Cups

  • Make sure to use cold heavy whipping cream for the fluffiest texture.
  • If you prefer a sweeter mousse, adjust the powdered sugar to your taste.
  • You can easily prepare the mousse a day in advance. Just assemble the cups right before serving for the best texture.

Variation

For a different twist, try adding in chocolate chips or crushed peppermint candies for extra flavor. You can also experiment with flavored eggnog if you want to switch things up.

FAQs

Can I make this recipe without alcohol?
Yes, you can leave out the rum or bourbon without sacrificing flavor.

What can I use instead of gingersnap cookies?
Graham crackers work great as a substitute. They will give a different flavor but still create a delicious crust.

Is it safe to use raw eggs in eggnog?
It is recommended to use pasteurized eggnog to ensure safety, as it has been treated to kill bacteria.

eggnog mousse cups 2026 05 09 203651 683x1024 1

Eggnog Mousse Cups

Delightful eggnog mousse in individual cups, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Crust
  • 1.5 cups crushed gingersnap cookies (or graham crackers)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar (optional) Adds sweetness to the crust
For the Mousse
  • 1.5 cups cold heavy whipping cream Ensure it's cold for best results
  • 8 ounces cream cheese, softened
  • 0.5 cups powdered sugar
  • 1 cup eggnog Use pasteurized for safety
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon ground nutmeg Adjust to taste
  • 0.25 teaspoon ground cinnamon Adjust to taste
  • 1 tablespoon rum or bourbon (optional) For an extra kick
For Topping
  • Sweetened whipped cream For topping
  • Additional nutmeg or cinnamon For dusting

Method
 

Preparation
  1. In a mixing bowl, combine the crushed cookies, melted butter, and brown sugar (if using). Stir until well combined, then press firmly into the bottom of serving cups to create the crust.
  2. In a large bowl, whip the cold heavy cream until stiff peaks form.
  3. In another bowl, mix the softened cream cheese with powdered sugar, eggnog, vanilla extract, nutmeg, cinnamon, and rum (if using). Blend until smooth.
  4. Gently fold in the whipped cream until everything is well combined.
  5. Spoon the eggnog mousse over the cookie crust in each cup, filling them to the top.
  6. Top each mousse cup with a dollop of sweetened whipped cream, and dust with nutmeg or cinnamon.

Notes

Store in the refrigerator if you have leftovers. Cover with plastic wrap or keep in an airtight container. They can be kept for up to three days.

Similar Posts