Eggnog Panna Cotta with Cranberry Sauce

Eggnog Panna Cotta with Cranberry Sauce

My dad would buy eggnog as soon as it was available on the stores. Giddily, we'd drink a half a glass for dessert. Tis the season! This is what December is for! Sugar and spice and a whole lot of cream. 

I still love the stuff, but not just any old eggnog. You know the "grown up" versions? Or as some may argue, the "real" version? The ones with bourbon? *Cringe*

I guess I still have some growing up to do before I'm ready for grown up eggnog. To me, the acid of the alcohol and the tinge of bourbon ruins a perfectly good glass of creaminess. Maybe I just haven't had the right glass of eggnog yet. 

Eggnog Panna Cotta with Cranberry Sauce
Eggnog Panna Cotta with Cranberry Sauce

Either way, I'm making the most out of this eggnog season with a dessert I've been dreaming up since--I'll admit it- the middle of summer. While it wouldn't've been that unusual for me to just get to work on an eggnog panna cotta recipe right then and there, I showed a little bit of self restraint and put it on my to do list instead. And my calendar, just for good measure. (My calendar pretty much rules my life: I go where it tells me and do what it has planned. With out it I'm a disaster).

In any case, this calendar thing is working for me, and five months later I finally got to work on an eggnog panna cotta. This recipe is the perfect light dessert that will use up any extra eggnog you may have from last week. It's simplicity and sparkle makes me think of New Years Eve, too. 

Eggnog Panna Cotta with Cranberry Sauce
Eggnog Panna Cotta with Cranberry Sauce

Eggnog Panna Cotta with Cranberry Sauce

Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Eggnog is turned into a panna cotta and topped with bright cranberry sauce.

Serves: 4   |    Total Time:


  • 1/4 cup milk of choice
  • 1 3/4 cups eggnog of choice (homemade or store-bought)
  • 1 tablespoon Great Lakes Gelatin
  • Nutmeg, freshly grated
  • 1 cup cranberries
  • 2 tablespoons honey (or 1/4 cup if you like your cranberry sauce sweeter)
  • 1/2 teaspoon cinnamon
  • 1 cup orange juice


  1. Put milk in a small saucepan. Sprinkle gelatin over top, and heat over low heat. Do not boil— just barely a simmer. Stir constantly until gelatin is dissolved, and stir in eggnog. Stir until combined, then remove from heat. Pour liquid into 4 ramekins, and cover with saran wrap. Place in fridge to set for a whole day.
  2. Make the cranberry sauce for serving: heat cranberries, honey, orange juice, and cinnamon in sauce pan and bring to a boil. Stir until honey dissolves and cranberries begin to break apart. Remove from heat and allow to cool.
  3. For serving: Grate fresh nutmeg over each eggnog panna cotta, and top with a spoonful of cranberry sauce. Serve.


Paleo "Eggnog" Macadamia Butter

Trends seem to have taken over my mind (and time) lately. It all began with purchasing a book. Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue by David Sax puts logic behind the food trends that sometimes seem absurd. It's a surprisingly easy read for a non-fiction, with witty prose that make you start to wonder why the world is so obsessed with cupcakes. 

I was about halfway through David's book when a group of chefs from around the nation made a visit to Fresh Thymes Eatery. The group had been touring Boulder's restaurants non-stop, taste-testing dishes from local chefs. They were on a mission to find the next big menu item before it passed and became old news. Let me just say, we were pretty excited to have Fresh Thymes on the trend hit list. 

A few days after that I was asked to join a market research project looking for trends in recipes for an organic food company. I got giddy just listening to the project proposal. You want me to look at recipes? All day?!? (Not quite. I actually spent a lot more time doing analysis than recipe gawking, but it was still the perfect project). 

I was knee deep in trend searching when I thought of this recipe. "Eggnog" Macadamia Butter. It was a holiday experiment last December that, for the following few weeks, had me off on a frenzy of dessert-flavored nut butters. Pecan Pie. Almond Joy. Pumpkin Spice. Coconut Macaroon. Eggnog may be totally out of season now that it's July, but that doesn't change how much I love this recipe. 

While nut butters did not actually make anyone's list of top restaurant trends, I think it's safe to say from the explosion of blogger's writing about it and the number of new brands at the grocery store, that nut butters are on the rise. I actually think the only reason they don't make most trends lists is because nut butter isn't something you order at a restaurant (…yet…). Almond Butter used to seem pretty exotic. It was the "odd" alternative to peanut butter. These days, bloggers are spooning up flavors like cinnamon hazelnut butter from Scaling Back, or cocoa and toasted coconut almond butter from A Finn In The Kitchen. Anyone else drooling?

Macadamia might not be the first flavor you pair with eggnog, but it works like a charm. A spoon licking,  apple dipping charm. The butteriness of the macadamias lends a hand to the warming spices, and together they conjure up the flavors you find only once a year in the dairy isle. It's thick, sticky, dippy eggnog on a spoon. Or however you eat nut butter. 

Move over, peanut butter (you were never a nut butter anyways). We're moving on. 

Paleo "Eggnog" Macadamia Butter

Published July 10, 2014 by
   Print This Recipe

Yield: 1 cup   |    Active Time: 10 minutes


  • 2 cups raw macadamia nuts
  • 1/4 teaspoon (nutmeg)
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon honey
  • Dash salt

  • Directions:

    1. Place all ingredient in a high powered blender and blend on high until smooth. Store in an air-tight container or jar.