Eggnog Cream Puffs – Easy Holiday Dessert Recipe for Christmas

I still remember the first time I made Eggnog Cream Puffs. It was one of those December afternoons when the house smelled like nutmeg, the Christmas playlist looped for the third time, and I convinced myself I needed just one more festive dessert. Spoiler: I absolutely did.

Cream puffs already feel fancy, right? Add eggnog to the filling, and suddenly people think you trained at a pastry school instead of just following a solid recipe in fuzzy socks. That’s the magic here—and honestly, that’s why this recipe earns a permanent spot on my holiday rotation.

If you’re looking for a dessert that screams holiday comfort but still looks bakery-level impressive, you’re in the right place.

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Why Eggnog Cream Puffs Work So Well (Every Single Time)

Ever wonder why certain holiday desserts just hit differently? Eggnog cream puffs check a lot of boxes.

• They feel nostalgic, especially for Americans who grew up with eggnog showing up every December.
• They balance richness and lightness, thanks to airy choux pastry.
• They look fancy without being fussy, which is basically the dream.

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My Relationship With Eggnog Desserts (Short Version: I’m All In)

I used to think eggnog belonged strictly in a mug. Cold. Maybe spiked. End of story.

Then I baked with it.

Eggnog adds creaminess, spice, and instant holiday flavor without needing a long ingredient list. Once I folded it into pastry cream for the first time, there was no going back. These cream puffs became my “bring-this-and-people-ask-for-the-recipe” dessert.

Ever had someone text you days later asking how you made something? Yeah—that.

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What Makes These Eggnog Cream Puffs Different

A lot of recipes stop at “swap milk for eggnog.” That works, but it doesn’t maximize flavor.

Here’s what actually matters:

• Nutmeg control (too much ruins everything)
• Proper choux texture (light, hollow centers)
• Stable cream filling that doesn’t collapse after an hour

Top-ranking recipes always emphasize these points, and for good reason. Skip them, and the dessert falls flat.

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Ingredients You’ll Need (Nothing Weird, I Promise)

For the Choux Pastry (Cream Puff Shells)

• Water
• Unsalted butter
• All-purpose flour
• Eggs
• Salt

For the Eggnog Cream Filling

• Eggnog (full-fat works best)
• Heavy cream
• Egg yolks
• Sugar
• Cornstarch
• Vanilla extract
• Nutmeg

Optional Toppings

• Powdered sugar
• White chocolate drizzle
• Extra nutmeg or cinnamon

I always use Land O’Lakes Unsalted Butter because it melts clean and tastes consistent.

For vanilla, McCormick Pure Vanilla Extract gives reliable flavor without weird aftertastes.

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Let’s Talk Tools (Because They Actually Matter Here)

Cream puffs don’t require fancy equipment, but a few tools make life easier.

Helpful (But Not Mandatory)

• Medium saucepan
• Wooden spoon or silicone spatula
• Piping bag with round tip
• Hand mixer or stand mixer

I swear by this Wilton Disposable Piping Bag Set for holiday baking marathons.

FYI, disposable bags save cleanup time when you’re juggling five desserts at once 🙂

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Step-by-Step: How I Make Eggnog Cream Puffs

Step 1: Make the Choux Dough

Bring water, butter, and salt to a boil in a saucepan. Stir in flour all at once and keep stirring until the dough pulls away from the pan.

You want a smooth ball—not sticky, not crumbly. If your arm hurts a little, you’re doing it right.

Step 2: Add the Eggs

Let the dough cool for a few minutes. Add eggs one at a time, mixing fully after each addition.

The dough should look glossy and pipeable. If it droops slowly off a spoon, you nailed it.

Step 3: Pipe and Bake

Pipe small mounds onto a parchment-lined baking sheet.

Bake until puffed, golden, and hollow-sounding when tapped. Don’t open the oven early. Ever wondered why some cream puffs collapse? Yep—impatience.

Step 4: Cool Completely

Let the shells cool fully before filling. Warm shells melt cream filling. Learned that the messy way.

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How to Make the Eggnog Cream Filling (The Star of the Show)

Step 1: Heat the Eggnog

Warm eggnog in a saucepan until steaming, not boiling.

Step 2: Whisk the Custard Base

Whisk egg yolks, sugar, and cornstarch until smooth. Slowly stream in warm eggnog while whisking.

Step 3: Cook Until Thick

Return mixture to the pan and cook until thickened. Stir constantly. Walk away, and it clumps. No mercy here.

Step 4: Finish the Cream

Stir in vanilla and nutmeg. Cool completely, then fold in whipped heavy cream.

This step keeps the filling light and pipeable instead of dense and pudding-like.

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Filling the Cream Puffs (Without Making a Mess)

Use a piping bag fitted with a small round tip.

Poke a hole in the bottom of each puff and gently fill until slightly heavy. Stop before it bursts—yes, that can happen :/

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Tips & Tricks From Too Many Test Batches

Use Full-Fat Eggnog

Low-fat versions water down flavor and texture.

Don’t Skip Nutmeg

Eggnog without nutmeg tastes flat. A pinch goes a long way.

Chill the Filling

Cold filling pipes cleaner and holds shape longer.

Make Ahead Smartly

Bake shells a day ahead. Fill them the day you serve.

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Storage & Make-Ahead Advice

• Unfilled shells: Store airtight for 1–2 days
• Filled cream puffs: Refrigerate up to 24 hours
• Freezing shells: Yes, absolutely

Filled cream puffs don’t freeze well, but the shells do beautifully.