Eggnog-Spiced Rum Sauce
- 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 thecozyapron.com
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.)