Rum Eggnog Sauce

This eggnog sauce turns a carton of store-bought eggnog into a silky, boozy dessert sauce that belongs on everything from bread pudding to warm gingerbread. Four ingredients and a microwave are all it takes.

The cornstarch gets whisked into the eggnog before heating, which thickens it into a custard-like base without any eggs-on-the-stove anxiety. A few minutes in the microwave, a couple of stirs, and the base is done. Once it’s chilled, whipped cream folded in with rum (or brandy) lightens the texture into something airy and mousse-like.

That two-stage approach is the secret. The cooked eggnog base gives body and richness while the whipped cream keeps it from feeling heavy. You get a sauce that holds its shape on a plate but melts the moment it hits something warm.

Chef Tips

• Stir the cornstarch into cold eggnog before microwaving. Adding cornstarch to hot liquid creates lumps that won’t dissolve.
• Stir at least twice during microwaving so the sauce thickens evenly and doesn’t scorch on the edges.
• Chill the cooked base completely before folding in the whipped cream. Warm eggnog will deflate the whipped cream instantly.
• Beat the cream to soft peaks, not stiff. Over-whipped cream makes the sauce grainy instead of smooth.

Variations

• Use bourbon instead of rum for a warmer, oakier flavor that pairs well with pecan pie.
• Add ¼ teaspoon of freshly grated nutmeg to the whipped cream for extra holiday aroma.
• Make it non-alcoholic by replacing the rum with 1 teaspoon of rum extract.