Banana adds a surprisingly delicious flavor and creaminess to eggnog. Festive candy cane stirrers make serving it even more fun!
large ripe banana, cut into pieces
cup light rum
cup crème de cacao
cups half-and-half, chilled
Unsweetened cocoa powder
miniature candy canes
Red and/or green ribbon
1. Process milk and banana in blender or food processor until smooth. Mix sugar and cornstarch in medium saucepan; stir in milk mixture. Heat to simmering over medium heat, stirring occasionally.
2. Lightly beat egg yolks in small bowl; whisk about 1/2 cup milk mixture into egg yolks. Whisk yolk mixture back into saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not boil.
3. Remove from heat; stir in rum, crème de cacao and vanilla. Pour into large heatproof pitcher or bowl. Cover; refrigerate until chilled.
4. Just before serving, stir half-and-half into eggnog mixture. Serve in mugs or punch cups; garnish with dollops of whipped cream and sprinkles of cocoa. Tie pieces of ribbon around candy canes; use as stirrers.