Thursday, December 10, 2009

Eggnog dip

1 1/2 cups eggnog
2 tablespoons cornstarch
1/2 cup sour cream
1/2 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon rum extract (optional)
mixed fruit
poundcake, cubes
1In a saucepan, combine the eggnog and cornstarch until smooth.
2Bring to a boil; boil and stir for 2 minutes.
3Remove from the heat; stir in sour cream.
4Cool completely.
5In a small mixing bowl, beat whipping cream and sugar until stiff peaks form.
6Fold into eggnog mixture with rum extract, if desired.
7Cover and refrigerate overnight.
8Serve the dip with fruit and cake cubes.

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