Egg Nog Panna Cotta

Here's another recipe for y'all, since I haven't shared many recipes lately. Two posts in one day! Can't say I don't love you.

This is another recipe I made up, and it turned out great on the first try. I usually follow a recipe for almost everything I make, but I came up with this idea for Egg Nog panna cotta for dessert at Christmas while watching Chef at Home. Michael Smith made a Pina Colada panna cotta, so I figured if he can make panna cotta with coconut milk, why not with egg nog? The only thing is, I couldn't think of what to serve this with- the only fruit I could come up with was banana, and even that doesn't seem right.

Although this dessert hasn't made the cut for Christmas dinner (the judges are very strict, and I think the Russian judge was paid off), I will keep this method in mind for other panna cotta flavors. Candied Bacon panna cotta anyone?

EGG NOG PANNA COTTA
Makes 4-6 servings, depending on the size of ramekins

• 2 cups egg nog
• pinch of salt
• 1 tbsp brown sugar
• 1 tbsp white sugar
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tsp vanilla
• 1/4 cup water
• 1 envelope gelatin powder
• maple syrup, to serve
  

Heat egg nog, salt, sugars, spices, and vanilla in a saucepan over medium heat until mixture simmers. Meanwhile, dissolve gelatin in water. Once egg nog mixture simmers, remove from heat and whisk in gelatin. Pour into ramekins and refrigerate until set- about 4 hours. To serve, run a knife around the edge of the panna cotta and turn out onto the center of a plate and drizzle with maple syrup.