Eggnog Mousse with Gingerbread Streusel Recipe

Introduction

This Eggnog Mousse is a festive and creamy dessert that combines the rich flavors of eggnog with a spiced gingerbread streusel base. Perfect for holiday gatherings, it’s light yet indulgent, offering a delightful twist on traditional eggnog.

Ingredients

• 125 g gingerbread cookies, crushed
• 2 Tbsp unsalted butter, melted
• 2 cups heavy whipping cream, cold
• 1 cup milk
• 1 cup eggnog
• 6 large egg yolks
• 1/2 cup + 2 Tbsp granulated sugar
• 1 Tbsp + 1 tsp cornstarch
• 2 tsp gelatin (6g or three sheets, depending on size)
• 2 tsp vanilla bean paste or 1 vanilla bean, scraped out
• 1/4 tsp ground nutmeg
• Pinch of ground cloves
• Pinch of ground cinnamon

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Pulse the gingerbread cookies in a food processor until coarse. Transfer to a bowl and mix with melted butter until the mixture starts to clump. Spread the streusel over a parchment-lined baking sheet and bake for 5 minutes. Let cool completely, then spoon into the bottom of jars or bowls.
2. Step 2: Place the cold heavy cream in a bowl with a whisk or a stand mixer whisk attachment and chill in the fridge while you prepare the mousse base.
3. Step 3: Sprinkle the gelatin over 2 tablespoons of cold water and set aside to bloom.
4. Step 4: In a separate bowl or large measuring cup, combine the milk and eggnog. Pour 1 1/2 cups of this mixture into a pot along with the nutmeg, cloves, cinnamon, and vanilla bean paste. Cook over medium heat, stirring often until it reaches a boil.
5. Step 5: While the spiced milk heats, whisk together the remaining 1/2 cup of the milk/eggnog mixture, egg yolks, sugar, and cornstarch in a medium bowl until smooth and thickened into a paste.
6. Step 6: Slowly pour the hot spiced milk into the egg yolk mixture while whisking vigorously to prevent curdling.
7. Step 7: Return the combined mixture to the pot and cook over medium-high heat, whisking constantly until it thickens and comes to a boil.
8. Step 8: Remove from heat and stir in the bloomed gelatin until fully dissolved. Strain the mixture into a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Cool completely, using an ice bath if desired.
9. Step 9: Whip the chilled heavy cream to stiff peaks. Fold the cooled eggnog custard gently into the whipped cream until combined.
10. Step 10: Spoon or pipe the mousse over the gingerbread streusel in jars or bowls. Refrigerate for 1 to 2 hours to set before serving.

Tips & Variations

• For a richer flavor, use homemade eggnog or add a splash of rum or bourbon to the mousse mixture.
• If you don’t have gelatin sheets, powdered gelatin works well—just be sure to bloom it properly in cold water before use.
• Garnish with a sprinkle of nutmeg or a cinnamon stick for a decorative, aromatic touch.

Storage

Store the mousse covered in the refrigerator for up to 3 days. For best texture, enjoy within 24 hours. To rehydrate after longer storage, stir gently before serving. This dessert should not be frozen as it may lose its light, airy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse ahead of time?

Yes, you can prepare the mousse and streusel a day in advance and assemble just before serving or keep it assembled in the fridge for up to 3 days.

Is there a non-alcoholic version?

This recipe is naturally non-alcoholic as written, but if you add alcohol for flavor, simply omit it for a family-friendly version.

Eggnog Mousse with Gingerbread Streusel Recipe

Print Recipe

★★★★★

4.9 from 128 reviews

This Eggnog Mousse recipe is a creamy, spiced dessert featuring a rich mousse infused with traditional eggnog flavors, complemented by a crunchy gingerbread streusel base. Perfect for holiday celebrations, this festive treat combines warming spices like nutmeg, cloves, and cinnamon with a smooth, airy texture that melts in your mouth.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Gingerbread Streusel:

• 125 g gingerbread cookies, crushed
• 2 Tbsp unsalted butter, melted

Eggnog Mousse:

• 2 cups heavy whipping cream, cold
• 1 cup milk
• 1 cup eggnog
• 6 large egg yolks
• 1/2 cup + 2 Tbsp granulated sugar
• 1 Tbsp + 1 tsp cornstarch
• 2 tsp gelatin (6g or three sheets depending on size)
• 2 tsp vanilla bean paste or 1 vanilla bean, scraped
• 1/4 tsp ground nutmeg
• pinch ground cloves
• pinch ground cinnamon

Instructions

1. Prepare the Gingerbread Streusel: Pulse the gingerbread cookies in a food processor until coarsely crushed. Transfer to a bowl and stir in melted butter until the mixture starts to clump together. Spread this streusel evenly on a parchment-lined baking sheet and bake at 350°F (175°C) for 5 minutes. Remove and let cool completely before spooning into the bottom of serving jars or bowls.
2. Chill the Cream: Place the heavy whipping cream in a bowl fitted with a whisk attachment or use a hand whisk. Chill this bowl in the refrigerator while preparing the mousse base to ensure the cream whips properly later.
3. Bloom the Gelatin: Sprinkle the gelatin over 2 tablespoons of cold water and let it sit to bloom while you prepare the custard mixture.
4. Heat Milk and Eggnog with Spices: Combine the milk and eggnog in a bowl or large measuring cup. Pour 1 and 1/2 cups of this mixture into a medium pot. Add ground nutmeg, ground cloves, ground cinnamon, and vanilla bean paste. Heat over medium heat, stirring frequently, until the mixture reaches a boil.
5. Make Egg Yolk Mixture: While the milk mixture heats, whisk together the remaining 1/2 cup of the milk/eggnog mixture, egg yolks, sugar, and cornstarch in a separate bowl until a thick paste forms.
6. Temper the Egg Yolks: Slowly pour the hot milk and eggnog mixture into the egg yolk mixture while whisking vigorously to prevent curdling.
7. Cook the Custard: Return the combined mixture to the pot and cook over medium-high heat, whisking constantly. Continue until the mixture thickens and comes to a boil, ensuring the cornstarch is fully activated and the custard is smooth.
8. Add Gelatin: Remove the pot from heat and stir in the bloomed gelatin until completely dissolved and combined.
9. Strain and Cool: Pour the custard through a fine mesh strainer into a clean bowl to remove any lumps. Cover with plastic wrap pressed directly onto the surface to prevent skin formation. Cool completely at room temperature or in an ice bath to speed up the process.
10. Whip the Cream: Using the chilled bowl and whisk, whip the heavy cream until stiff peaks form.
11. Fold in the Custard: Gently fold the cooled eggnog custard into the whipped cream, being careful to maintain the airy texture.
12. Assemble the Dessert: Pipe or spoon the eggnog mousse over the gingerbread streusel base in jars or bowls. Refrigerate for 1 to 2 hours to allow the mousse to set before serving.

Notes

• If gelatin sheets are used instead of powder, soften them in cold water for 5 minutes before adding to the warm custard.
• To speed cooling, place the bowl of custard in an ice bath and stir occasionally.
• The mousse can be prepared a day in advance and refrigerated, covered tightly with plastic wrap.
• For a non-alcoholic version, ensure the eggnog used contains no alcohol.
• Use fresh spices for the best flavor impact.
• Make sure both the cream and bowl are well chilled before whipping to achieve the best peaks.

Keywords: eggnog mousse, holiday dessert, gingerbread streusel, creamy mousse, Christmas dessert, festive mousse recipe