Title: Rum Eggnog Sauce
Categories: Sauce
Yield: 8 Servings
| 1 1/2 | c | Store-bought Eggnog |
| 1 | tb | Cornstarch |
| 1/2 | c | Whipping cream |
| 2 | tb | Rum or brandy |
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.