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Eggnog Dip - Serve with cut up pound cake or fresh fruit

A festive holiday dip for eggnog lovers.
Course Dessert
Prep Time 15 minutes
Servings 3 cups

Ingredients

  • 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
  • Assorted fruit and pound cake cubes

Instructions

  • In a saucepan, combine the eggnog and cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in sour cream. Cool completely.
  • In a small mixing bowl, beat whipping cream and sugar until stiff peaks form. Fold into eggnog mixture with extract if desired. Cover and refrigerate overnight. Serve with fruit and cake cubes.