If you like eggnog then you will love this easy eggnog sauce recipe. This is a great last-minute recipe, or make it a few days ahead and keep in the fridge until you are ready to serve it. Eggnog sauce is in my secret stash of emergency recipes. It’s a versatile topper that can turn a plain dessert into something fabulous.
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This eggnog sauce is a tried and true recipe from my treasured Helen Corbitt cookbook that was handed down to me. I love passing on reliable old recipes, they are like cherished old stories that just keep getting better every time they are shared.
Eggnog Sauce Recipe
- 4 egg yolks
- 1/3 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup half and half
- 1 tbsp dark rum or rum extract
Beat egg yolks with sugar until thick. Add cream and half-n-half. Cook in a double boiler until thick. Stir while cooking but do not let it come to a boil. Remove from heat and let cool for a few minutes before adding rum and a dash of nutmeg.
Store in the refrigerator until ready to use.
Adapted from Helen Crobitt’s Cookbook, circa 1957, recipe named Mildred’s Eggnog Sauce.
Today’s dessert feature is Mini Gingerbread Cake à la Mode with Eggnog Sauce. See, it sounds really fancy, but it’s actually really simple to pull together.
After dusting the cakes with a little powered sugar, I added a scoop of vanilla bean ice cream, poured eggnog sauce over the top and added a sprinkle of nutmeg.
After making this, there’s only one question you’ll ask yourself. Do I share or not share?
It’s more fun to share of course!
Eggnog sauce makes a delicious topper for a slice of cake, cupcake or bread. Here are a few suggestions. See how many you can come up with too.
Serving suggestions For Eggnog Sauce
- angel food cake
- spice cake
- vanilla ice cream
- gingerbread cake
- rum cake
- banana nut bread
- pound cake
- pumpkin bread
- French toast
- bread pudding
- mixed berries
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Wishing you and your family a holiday full of joy and delicious treats.