Rum Eggnog Sauce

This luxurious Rum Eggnog Sauce transforms simple store-bought eggnog into a velvety, festive topping. By thickening the eggnog with cornstarch and folding it into freshly whipped cream infused with rum or brandy, you create a sauce that is both light and decadent. The warm spices inherent in the eggnog blend beautifully with the richness of the cream. It is an ideal accompaniment for Christmas pudding, fruitcake, gingerbread, or simply served alongside scoops of vanilla ice cream. This recipe offers a quick, elegant way to elevate holiday desserts without the need for complex custard preparations.

Cooking Method: Boiling, Microwave

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 8

Calories: 271.7

Dietary: Gluten-free, Vegetarian

Description

This luxurious Rum Eggnog Sauce transforms simple store-bought eggnog into a velvety, festive topping. By thickening the eggnog with cornstarch and folding it into freshly whipped cream infused with rum or brandy, you create a sauce that is both light and decadent. The warm spices inherent in the eggnog blend beautifully with the richness of the cream. It is an ideal accompaniment for Christmas pudding, fruitcake, gingerbread, or simply served alongside scoops of vanilla ice cream. This recipe offers a quick, elegant way to elevate holiday desserts without the need for complex custard preparations.

Ingredients

1 1/2 cup Store-bought Eggnog
1 tablespoon Cornstarch
1/2 cup Whipping cream
2 tablespoon Rum or brandy

Directions

1
In a large microwave-safe glass measure, whisk together the eggnog and cornstarch until completely smooth and free of lumps.
2
Microwave uncovered on high for 4 to 5 minutes, stirring twice during cooking, until the mixture comes to a boil and thickens noticeably.
3
Cover the thickened eggnog mixture and refrigerate until completely cold, approximately 1 to 2 hours.
4
In a separate clean bowl, beat the whipping cream until soft peaks form.
5
Add the rum or brandy to the whipped cream and beat briefly to combine.
6
Gently fold the cold, thickened eggnog mixture into the whipped cream until the sauce is smooth and uniform in color.
7
Refrigerate the finished sauce until ready to serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 271.7kcal

% Daily Value *
Total Fat 20.7g32%
Saturated Fat 9.6g48%
Cholesterol 368.7mg123%
Sodium 114.3mg5%
Total Carbohydrate 5.2g2%
Dietary Fiber 0.0g0%
Sugars 1.7g
Protein 12.3g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store the sauce covered in the refrigerator for up to 3 days. Stir gently before serving if separation occurs.

If you prefer a non-alcoholic version, omit the rum or brandy or substitute with 1/2 teaspoon of vanilla extract.

This sauce is excellent over Christmas pudding, fruitcake, gingerbread, or as a dip for apple slices.

Keywords: eggnog, rum, brandy, cream, sauce, holiday, dessert, christmas, pudding, icing, spiced, rich, easy, microwave, whipped, cornstarch, topping, indulgent, festive, classic

Read it online: https://www.chefs-mate.com/recipe/rum-eggnog-sauce/