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. 🙂
Caramel Eggnog Sauce
Rich and creamy caramel eggnog sauce. 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. Store leftover sauce in the refrigerator and heat before serving.Caramel Eggnog Sauce
Ingredients
Instructions
Notes
Here are a few more of my favorite ways to use eggnog for baking:
How long is it good in the fridge?
Should leftover sauce be refrigerated?
Yes, I store it in the refrigerator. I’ll update the recipe to make that clear.