Some toppings were quickly discarded, such as caramel because it seemed too sweet. Macerated strawberries were considered, but I wasn’t sure how well strawberries and eggnog would pair. Then it occurred to me that a bourbon sauce might work. I had made one previously but thought I would create a recipe that had more bourbon flavor and less butter.
The addition of bourbon adds a smoky flavor and reduce the sweetness of the sauce just enough. Yes, this is a sweet dessert, but not so much that it is cloying. Give it a try on some homemade (or store-bought, if needed) ice cream.
- 1/2 cup sugar
- 1 cup water, divided
- 1 Tb. cornstarch
- 1 Tb. vanilla
- 2 Tb. bourbon
- 1/2 Tb. butter
- Place sugar in small pot and cook over medium heat, stirring frequently, until sugar has melted and is amber. Add 1/2 cup water to the melted sugar, and stir until combined.
- In a separate bowl, combine remaining 1/2 cup water and cornstarch.
- Add cornstarch mixture to sugar mixture, and cook over heat, stirring frequently, until sauce thickens.
- Add bourbon, vanilla, and butter. Once butter is melted, remove from heat and serve.
