Rum Eggnog Sauce

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Title: Rum Eggnog Sauce
Categories: Sauces
Yield: 8 servings

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

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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