This rich and creamy Caramel Eggnog Sauce is scrumptious served over ice cream, eggnog cake, bread pudding, or even waffles or French toast. A perfect sauce for the holidays!
Eggnog. It’s one of those things that you either love or hate. I personally don’t like drinking the stuff. But using it as an ingredient in eggnog recipes? That I am totally on board with!
This eggnog sauce is heavenly. I made it to go with an eggnog cake recipe that I will be sharing next week. We drizzled the leftovers over ice cream, and I even tried it on a waffle. Divine!
If you love eggnog, you must try this sauce. And even if you don’t love eggnog, you just might love this anyway. It is creamy and buttery, and has a perfect hint of eggnog flavor. Truth be told, you could probably eat it by the spoonful and be happy. 🙂
Here are a few more of my favorite ways to use eggnog for baking:
Caramel Eggnog Sauce
Ingredients
Instructions
- Combine butter, sugars, and eggnog in a medium sized saucepan. Cook over medium heat, stirring constantly, till mixture comes to a boil.
- Boil and stir for 2 minutes, or till thickened. Remove from heat and stir in nutmeg and cinnamon.
- Serve warm over just about anything.
How long is it good in the fridge?
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Should leftover sauce be refrigerated?
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Yes, I store it in the refrigerator. I’ll update the recipe to make that clear.
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