Step 1: Bloom the Gelatin

1. Combine Gelatin and Water: In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it sit for 5-10 minutes, or until the gelatin granules have absorbed the water and softened. This process is called “blooming” and is essential for achieving the creamy, smooth texture of panna cotta.

Step 2: Heat the Cream and Eggnog

1. Combine Cream, Eggnog, and Sugar: In a medium saucepan, combine the heavy cream, eggnog, and sugar. Stir to dissolve the sugar.
2. Add Nutmeg and Vanilla: Add the ground nutmeg and vanilla extract, and stir to combine. These flavors will infuse the panna cotta with holiday warmth and enhance the eggnog flavor.

Step 3: Dissolve the Gelatin

1. Heat the Mixture: Place the saucepan over medium heat, and heat until the mixture is just about to simmer. Do not let it boil, as boiling can affect the texture of the panna cotta.
2. Add the Gelatin: Remove the saucepan from heat. Stir in the bloomed gelatin, whisking until it fully dissolves in the warm mixture. Ensure that there are no lumps, as these can cause an uneven texture.

Step 4: Pour and Chill

1. Pour into Glasses: Carefully pour the panna cotta mixture into small glasses, dessert cups, or ramekins, leaving space at the top for the cranberry sauce.
2. Chill in the Refrigerator: Cover the glasses with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is set. It should have a firm, custard-like texture that jiggles when moved.

Step 5: Prepare the Spiked Cranberry Sauce

1. Combine Ingredients: In a small saucepan, combine the cranberries, sugar, water, and orange juice.
2. Simmer the Sauce: Bring the mixture to a simmer over medium heat, stirring occasionally. Cook until the cranberries begin to burst and the sauce thickens, about 10 minutes.
3. Add Liqueur (Optional): If you’re making a spiked version, add the brandy, bourbon, or rum. Simmer for another 2-3 minutes to allow the alcohol to cook off slightly while leaving behind its flavor.
4. Cool the Sauce: Let the cranberry sauce cool to room temperature. It will thicken further as it cools.

Step 6: Assemble and Serve

1. Add Cranberry Sauce to Panna Cotta: Spoon a layer of cranberry sauce over the top of each panna cotta.
2. Garnish: Sprinkle with a little extra nutmeg, and add a sprig of rosemary or mint for a festive touch.
3. Serve Chilled: Keep the dessert chilled until you’re ready to serve, as panna cotta tastes best when cold.