Yield: 6 Servings
|2 cups||Eggnog -- see note|
|¼ cup||Cognac -- or rum|
Note: The recipe specifies that real dairy eggnog should be used in this recipe.
Pour eggnog into fondue pot; mix cornstarch with ½ ounce of liquor and stir into eggnog. Cook at medium heat, stirring until mixture is thickened.
Add remaining liquor. Keep temperature low during serving.
Suggested dippers: sponge cake, fruit cake or fruit (fresh or canned).
Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:34:30 -0400 From: "Ilene D. Warfield" <IWarfield2@...> Recipe By :