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Eggnog-Spiced Rum Sauce


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Rate this recipe 4.6/5 (14 Votes)
Eggnog-Spiced Rum Sauce 1 Picture


  • 1 cup eggnog
  • 1 cup heavy cream
  • 6 tablespoons sugar
  • Pinch nutmeg
  • 1/4 cup dark rum
  • 1 tablespoon plus 1/2 teaspoon corn starch


Adapted from


Step 1

In a small heavy-bottom saucepan, add the eggnog, the cream and the sugar, turn the heat on medium-low, and bring the mixture to a simmer, stirring often.
Next, mix together the rum with the cornstarch, and drizzle it into the hot eggnog/cream mixture, and whisk to incorporate.
Allow the mixture to simmer for another 30 seconds or so, until thickened up and smooth; allow to cool slightly if serving warm, or allow to cool completely if serving cold.
(This can be made ahead and kept in the fridge covered with plastic wrap for a couple of days, then reheated gently for service.)


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