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Holiday Eggnog Cream recipe

Holiday Eggnog Cream.

Serve this delightful cream sauce as atopping for pound cake slices, pumpkin pie, or as a sauce ordip for fresh fruit or cookies.

Recipe: Holiday Eggnog Cream

2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon ground nutmeg
1 1/2 cups eggnog
2 teaspoons rum extract
1/2 cup sour cream
1 cup whipping cream, whipped

  • Combine cornstarch, sugar and nutmeg insaucepan; gradually add eggnog. Stir in rum extract. Bring toa boil over medium heat, stirring constantly. Boil 1 minute oruntil thickened, stirring constantly. Remove from heat and stirin sour cream; cool.
  • Fold in whipped cream; chill several hours

    Makes 28 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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    Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Does the thought of a hot cup of coffee and tender glazed doughnuts make your salivate? Why not try this take on the old breakfast favorite! Rich creamy coffee ice cream with chunks of glazed doughnuts throughout.

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