Wayne Boatwright wrote:
> I really like the thickness/viscosity of commercial eggnog, but I know this
> is at least partially accomplished by the use of guar gum or other
> emulsifier/thickener.
>
> When I make homemade eggnog I use a typical recipe of milk, heavy cream,
> eggs, sugar, etc., at the end beating the egg whites and folding them in.
> Still, it's not as thick as the commercial stuff.
>
> Any suggestions on how to make it thicker, like the commercial stuff?
>

Metamucil


Bubba
--
You wanna measure or you wanna cook?