Eggnog Dip

From a TOH appetizer book. Serve w/fruit and/or pound cake, cubed or drizzled over.

• Ready In: 20 mins
• Yields: 2 1/2 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)

Directions

1. In a saucepan, combine the eggnog and cornstarch until smooth.
2. Bring to a boil and stir for 2 minutes.
3. Remove from heat.
4. Stir in sourcream.
5. Cool completely.
6. In a small mixing bowl, beat whipping cream and sugar until stiff peaks form.
7. Fold into eggnog mixture w/rum extract if desired.
8. Cover and refrigerate overnight.