Eggnog Marshmallows
These festive little treats are perfect for the holidays! Eggnog marshmallows are easy to make, and they’re full of delicious eggnog flavor. Enjoy them at your next Christmas party, or just as a fun treat during the season. You’ll love the taste of these eggnog marshmallows – you can taste of the holidays in every delectable bite!
There’s no flavor I associate more with a specific holiday than eggnog with Christmas. I feel like there are plenty of flavors that we associate with the holiday season – peppermint, cinnamon, pumpkin – but eggnog is one that seems to only be available at one time of year. It is firmly fixed in the Christmas season.
Eggnog is a delicious and festive drink that has a long and interesting history. It is believed to have originated from a medieval English drink called posset, which was made from hot milk curdled with wine or ale. Eggnog was eventually introduced to the American colonies and became a popular Christmas drink. It wasn’t until the early 1800s that cream and sugar were added to the recipe, making it the delicious drink we know today!
What is Posset and Where Does it Come From?
Posset is a drink that originated from medieval England and is made from hot milk curdled with wine or ale. It was drunk by medieval monks and was believed to be a medicinal drink that could help cure colds and other illnesses. Over time is merged with other alcoholic drinks and was served at various social gatherings.
By the 17th century sherry was the alcohol of choice for posset and it became a popular drink among the upper class. It was used to toast health and prosperity, and because of the scarcity of milk, eggs and sherry, the drink was seen as a sign of wealth.
Eggnog In America
Eggnog was introduced to the American colonies in the 1700s by British settlers. It quickly became a popular Christmas drink. The first recorded mention of eggnog in America was in 1775, when a man named George Washington wrote a letter to his wife Martha, asking her to send him some.
The recipe for eggnog at this time was quite different from the one we know today. It was made with rum, milk, eggs, and spices. The drink was so strong that it was often served with a spoon so that people could eat it like a soup!
Rum from the Caribbean was much less expensive than imported sherry and wine from the British colonies, so eggnog became a drink for all classes to drink.
How Eggnog Became a Christmas Tradition
Because eggnog was such a rich and often alcoholic drink, it became quite the fixture at the holidays. In fact, it became a regional tradition with various parts of the new world creating their own recipes for the holiday treat. While rum was (and continues to be) the most traditional alcohol added, there are those, mostly in the south, who prefer whiskey.
Some, of course, preferred non-alcoholic versions of eggnog, and that was just fine, too. The recipes were tweaked to the tastes of different families or areas so that you could travel a few miles down the road and come upon an entirely different experience drinking eggnog. But the general basics were always the same.
A More Familiar Eggnog
In the 1800s, cream and sugar were added to the classic eggnog recipe, making it more like the drink we know today. In fact, Abraham Lincoln declared it to be his favorite drink!
Since then, the drink has grown in popularity and is enjoyed all over the world by many different people. It is still being tweaked, and there is still debate about how best to serve it – hot or cold? Alcohol or no alcohol? Whiskey or rum?
But the holiday tradition keeps going on, and eggnog is sure to stick around for a long time to come.
Okay, so now that I’ve given you a brief history of eggnog, I’m sure you’re ready to learn how to make these awesome eggnog marshmallows. Let’s get on with it. Because these are so simple to make and turn out SO delicious. The perfect Christmas treat. You can eat them yourself, or bag a few up to give as a gift.
They work perfectly on their own, or you can put them on a nice mug of hot chocolate. They also work wonderfully in s’mores. Ask me how I know.
Try it yourself and let me know how it turns out. You’re going to LOVE them.
Ingredients
- 1/2 cup water
- 3 tablespoons gelatin (3 packets)
- 2 cups granulated sugar
- 1/2 cup eggnog
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- Nutmeg for light dusting
Instructions
To begin, pour the water into the bowl of the stand mixer, and fit a whisk attachment. Sprinkle all of your gelatin on the top, then set it aside.
Next, add your sugar, eggnog and maple syrup to a saucepan and place over medium heat. Stir gently until all of the sugar is dissolved. This will take about 3 – 4 minutes.
Simmer until a candy thermometer reads 240 F or until the bubbles stop popping fast and are very slow and sluggish. This will take an additional 8 – 10 minutes.
Take the syrup off the heat and pour it gently into your gelatin and water mixture, whisking on low speed until combined. Then, turn the speed up to high and beat until thick and fluffy (around 8 – 10 minutes).
Add a sprinkle of nutmeg and the vanilla, mixing until incorporated.
Line a square baking pan with parchment paper and spray lightly with cooking spray. Pour your mixture into the pan.
You will now simply set your pan somewhere out of the way for the next eight hours. Don’t refrigerate, and don’t let them get too warm. They need to sit out at room temperature to do their thing and set up correctly.
Once the eight hours have passed, mix together the powdered sugar and cornstarch and use some to lightly dust your surface. Then turn out the marshmallows onto it.
Use a serrated knife to cut your slab into ½ or 1-inch cubes. Toss them in your powder mixture.
Finally, sprinkle with a dusting of nutmeg or cinnamon if either appeal.
These eggnog marshmallows will keep in an airtight container for up to five days, but I would imagine they’ll be gone LONG before then.
These are seriously delicious. So soft and chewy, with that true eggnog flavor that can’t be beat. I love placing a few in cellophane and giving them as neighbor gifts, along with some homemade hot chocolate bombs and some hard tack candy. It’s such a great way to show you care.
I truly hope you give these a try. Don’t forget to like, comment and share.
Eggnog Marshmallows
These festive little treats are perfect for the holidays! Eggnog marshmallows are easy to make, and they're full of delicious eggnog flavor. Enjoy them at your next Christmas party, or just as a fun treat during the season. You'll love the taste of these eggnog marshmallows - you can taste of the holidays in every delectable bite!
Ingredients
- 1/2 cup water
- 3 tablespoons gelatin (3 packets)
- 2 cups granulated sugar
- 1/2 cup eggnog
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- Nutmeg for light dusting
Instructions
- Pour the water into the bowl of a stand mixer fitted with a whisk attachment.
- Sprinkle the gelatin on top and set it aside.
- Add sugar, eggnog, and maple syrup in a saucepan over medium heat
- Stir until sugar dissolves (3-4 mins)
- Simmer until candy thermometer reads 240F (or the bubbles stop popping quickly and are slow) 8-10 mins
- Pour the syrup mixture into gelatin and water and whisk on low speed until combined.
- After combined, turn up speed to HIGH.
- Beat until thick and fluffy (about 8-10) mins
- Add a sprinkle of nutmeg and the vanilla, mix until incorporated.
- Line an 8-x8-inch pan with parchment.
- Spray lightly with cooking spray
- Pour the mixture into the pan
- Let sit in a room temperature for 8 hours
- Turn the marshmallows out onto a lightly dusted surface.
- Slice with a serrated knife into ½ or 1-inch cubes.
- Mix together powdered sugar and cornstarch.
- Toss marshmallows in the mixture and sprinkle with a dusting of nutmeg or cinnamon.
Notes
- Marshmallows will keep in an airtight container for up to 5 days.
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Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving:Calories: 77Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 4mgCarbohydrates: 18gFiber: 0gSugar: 17gProtein: 1g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.
