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Rum Eggnog Sauce

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Submitted by StephKnitter

YIELD

8 servings

PREP

20 min

COOK

5 min

READY

2 hrs

Ingredients

1 ½ 355
CUPS ML EGGNOG
store bought
1 15
TABLESPOON ML CORNSTARCH
½ 118
2 3E+1
TABLESPOONS ML RUM
or brandy

Directions

In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.

Microwave uncovered at high for 4 to 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 131 62% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 32mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 4g
Vitamin A 6% Vitamin C 1%
Calcium 7% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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