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Rum eggnog sauce

Yield: 8 Servings

Ingredients:

• 1 1/2 c Store-bought Eggnog
• 1 tb Cornstarch
• 1/2 c Whipping cream
• 2 tb Rum or brandy

Instructions:

In a 4 cup glass measure blend the eggnog and cornstarch until smooth. Microwave uncovered at high for 4 - 5 minutes until mixture comes to a boil and thickens stirring twice. Cover and let cool slightly; refrigerate until cold. In a bowl beat whipping cream until soft peaks form; beat in rum or brandy. Fold into eggnog mixture until smooth. Refrigerate sauce until ready to serve. Makes about 2 cups. From The Gazette 90/12/19.

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