Traditional Eggnog Sauce Recipes

Steps:

• In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving.

Steps:

• Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.

Steps:

• You will need 3 medium to large bowls.
• In the first bowl beat egg whites until they start to thicken.
• Add 1 cup sugar, beat until thick.
• In the second bowl: Beat egg yolks and salt until thick.
• Combine beaten egg whites with yolks and beat until mixed and thick.
• In a third large bowl beat cream until it starts to thicken.
• Add 2 tbsp sugar & vanilla to the beaten cream.
• Add milk, rum & whiskey beating continually (for non alcoholic eggnog omit the alcohol and add artificial rum flavoring doing it a tsp at a time until you achieve the desired taste).
• Combine all the ingredients, and chill.
• Serve with a garnish of a sprinkle of nutmeg on top of each glass.

Steps:

• Pour milk into small mixing bowl.
• Add pudding mix& beat at low speed until blended.
• Gradually beat in eggnog.
• Stir in nutmeg& chill until serving time.
• Beat whipping cream until stiff peaks form.
• Fold into eggnog mixture along with brandy.

Steps:

• 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.