Rum eggnog sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Store-bought Eggnog |
| 1 | tablespoon | Cornstarch |
| ½ | cup | Whipping cream |
| 2 | tablespoons | Rum or brandy |
Directions
In a 4 cup glass measure, blend the eggnog and cornstarch until smooth. Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice. Cover and let cool slightly; refrigerate until cold. In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy. Fold into eggnog mixture until smooth. Refrigerate sauce until ready to serve. Makes about 2 cups. From The Gazette 90/12/19.