Eggnog-Spiced Rum Sauce

Photo by Martha H.
Adapted from thecozyapron.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thecozyapron.com

Ingredients

  • 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

Directions

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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