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Eggnog with Rum Recipe

Eggnog with Rum Recipe

12 servings



1/2 cup Splenda or sugar

2 tablespoons cornstarch

1 quart fat-free milk, divided

2 eggs, lightly beaten

1 - 1 1/2 cups light rum

1 cup light whipped topping

Ground cinnamon or nutmeg, as garnish


Mix Splenda, cornstarch, and 3 cups milk in medium saucepan, heat to boiling, whisking frequently. Boil, whisking until thickened, about 1 minute. Stir about half the milk mixture into the eggs, stir egg mixture back into saucepan. Cook over low heat, whisking, 1 minute. Cool, refrigerate until chilled, 3 to 4 hours.


Stir remaining 1 cup milk and rum into eggnog, stir in whipped topping. Serve in small glasses or mugs, sprinkle with cinnamon.

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