Cooking time
10 min.
Cooling time
120 min.
Preparation time
5 min.
Serves
2
Ingredients
- 500mL (2 cups) Québon Eggnog
- 30mL (2 tbsp.) Cornstarch
- 60mL (4 tbsp.) Krisch ou Brandy
Preparation
- In a small bowl, mix cornstarch with kirsh (or brandy) and put aside.
- In a sauce pan, bring the Québon eggnog to a boil.
- Add cornstarch and cook at medium heat until the mix thickens. Pour it in a bowl.
- Cool and serve topped with whipped cream from Québon Ultra’cream.
