Rum Eggnog Sauce

1. 1

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

2. 2

   Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice.

3. 3

   Cover and let cool slightly; refrigerate until cold.

4. 4

   In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy.

5. 5

   Fold into eggnog mixture until smooth.

6. 6

   Refrigerate sauce until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.