Eggnog fondue

Yield: 6 Servings

Measure Ingredient
2 cups Eggnog -- see note
3 tablespoons Cornstarch
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 :

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