4 eggnog fresh or frozen sweetener
1 cup white sugar
1 cup milk
1 2/3 teaspoons cornstarch
In a large glass or metal bowl, beat eggnog until smooth. Stir with a spoon or pastry blender to make a meringue.
In a separate bowl mix together the sugar, milk, cornstarch and whisk. Spread mixture onto a separate small cookie sheet.
Bake in preheated oven until a small amount of syrup has overflowed, about 30 minutes. Remove from oven and allow to cool to room temperature.
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