Mocha Eggnog Trifles
Mocha eggnog trifles make a great make-ahead treat for the holidays! Coffee lovers will really appreciate the delicious combination of flavors.
This time of year is all about celebrating with family and friends. These mocha eggnog trifles are a unique treat that are super easy to make and have ready in advance.
As an Amazon Associate I earn from qualifying purchases. I was gifted two De’Longhi cappuccino glasses, which I used to make the mocha eggnog trifles in.
After the tree is up and decorated, stockings are hung, and presents are under the tree (I can’t handle seeing a Christmas tree with no presents below it – first world issue, I know), it’s time to head into the kitchen.
I love to make a large selection of cookies and biscuits so that I can give friends and neighbors a beautiful arrangement on a Christmas plate or seasonal box that they can enjoy with their family. I think homemade gifts always add a lovely, personal touch. My usual baking list includes decorated Christmas cookies, biscotti, macaroons, almond bread biscuits, and of course, my award winning snow cookies which we enjoy with tea or coffee.
If you’re on “Team Coffee” these mocha eggnog trifles will be a dessert you’ll love! You can even make a large, single trifle, versus individual ones.
These stunning De’Longhi Double Walled Thermo Cappuccino Glasses. Although they’re cappuccino glasses, they make a fabulous presentation for dessert, especially trifles.
I may not be a huge coffee girl, but I adore coffee and chocolate anything! Coffee and chocolate seem to be a match made in heaven, and just because it’s the festive season, I added a little eggnog liqueur to my mocha eggnog trifles.
Individual Lemon Raspberry Trifles
The best part of this recipe is that the amounts in trifles aren’t critical. Use my recipe as a guide, but add more coffee than liqueur if you prefer a stronger coffee flavor, or vice versa. Use more cake or less cake; trifles are always very forgiving. You can have some ready for when visitors pop by for a cup of coffee.
Mocha Eggnog Trifles
original recipe by Christina Conte makes two 6 oz trifles
FULL PRINTABLE RECIPE BELOW
Ingredients
- leftover cake pieces or ladyfinger cookies
- brewed coffee, cold
- eggnog (or eggnog liqueur, or milk, for a non-alcoholic version
- whipping cream
- sugar
- chocolate sprinkles (optional)
- unsweetened cocoa
- chocolate covered coffee beans (to decorate)
Directions
Pour equal amounts of coffee and eggnog liqueur into a small jug. Put some cake pieces in the bottom of the De’Longhi cappuccino glasses, then pour a little of the coffee/eggnog mixture over the cake.
Next, whip the cream with the teaspoon of sugar, then fold in a little coffee and eggnog just to flavor it. Remove about a third of the cream and add the cocoa until well mixed; set aside.
Pipe or spoon a layer of the first cream onto the cake.
Put more cake crumbs on top of the cream and drizzle with more coffee/eggnog mixture, then pipe or spoon another layer of the cream.
Repeat with the cake and coffee/eggnog liqueur one last time, and then finish with the mocha cream. I piped stars for a nice finish, then topped them with a chocolate covered coffee bean. Chill for at least 4 hours or overnight for best results.
Of course, you can enjoy mocha eggnog trifles with a cup of steaming hot coffee, or an iced coffee, if you prefer.
Mocha Eggnog Trifles
Ingredients
- leftover cake pieces or ladyfinger cookies
- brewed coffee cold
- eggnog (or eggnog liqueur or milk, for a non-alcoholic version
- ¾ cup 6 oz whipping cream
- 1 tsp. sugar
- chocolate sprinkles optional
- 1 or 2 tsp sweetened cocoa
- 2 chocolate covered coffee beans to decorate
Instructions
- Pour equal amounts of coffee and eggnog liqueur into a small jug. Put some cake pieces in the bottom of the De'Longhi cappuccino glasses, then pour a little of the coffee/eggnog mixture over the cake.
- Next, whip the cream with the teaspoon of sugar, then fold in a little coffee and eggnog just to flavor it. Remove about a third of the cream and add the cocoa until well mixed; set aside.
- Pipe or spoon a layer of the first cream onto the cake.
- Put more cake crumbs on top of the cream and drizzle with more coffee/eggnog mixture. Add some chocolate sprinkles if desired, then pipe or spoon another layer of the cream.
- Repeat with the cake and coffee/eggnog liqueur one last time, and then finish with the mocha cream. I piped stars for a nice finish, then topped them with a chocolate covered coffee bean.
- Chill for at least 4 hours or overnight for best results.
Notes
Nutrition
Don’t miss another recipe or travel post; sign up for my FREE subscription at the top!
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
This looks delicious and festive!
Thanks, Mary!