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1
Process milk and bananas in blender until smooth.
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2
Mix sugar and cornstarch in medium saucepan.
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3
Stir in milk mixture.
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4
Heat to simmering over medium heat, stirring occasionally.
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5
Lightly beat egg yolks in small bowl; whisk about 1/2 cup milk mixture into egg yolks.
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6
Whisk yolk mixture back into saucepan.
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7
Cook over medium heat, stirring constantly until thick enough to coat the back of a spoon.
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8
Do not boil.
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9
Remove from heat, stir in rum, liqueur and vanilla.
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10
Pour into large heatproof pitcher or bowl.
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11
Cover; refrigerate until chilled.
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12
Just before serving, stir half and half into eggnog mixture.
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13
Serve in mugs.
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14
Garnish with whipped cream and sprinkle of cocoa.
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15
Tie pieces of ribbon around candy canes. Use as stirrers.
