Rum Eggnog Sauce
Yield
8 servingsPrep
20 minCook
5 minReady
2 hrsTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
eggnog
store bought |
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
rum
or brandy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
eggnog
store bought |
|
| 15 | ml |
cornstarch
|
|
| 118 | ml |
heavy whipping cream
|
|
| 3E+1 | 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.
