Smooth Slim Rum Eggnog

1. 1

   Smoothly blend milk with cornstarch and 18 teaspoon nutmeg in a 1 to 1 1/2 qt pan, set aside.

2. 2

   With a mixer, whip whites until foamy.

3. 3

   Beating at high speed, gradually add sugar until whites hold short peaks.

4. 4

   Stir milk mixture over high heat until just boiling.

5. 5

   With mixer on medium speed at once pour hot milk into whites, scraping down bowl sides.

6. 6

   Let stand at least 4 minutes.

7. 7

   Add rum to eggnog, serve hot or cover and chill until cold, about 3 hours or up to 8.

8. 8

   Pour mixture through a fine strainer in glasses.

9. 9

   Dust with nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.