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?

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

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?

Without using guar gum or agar or other thickener additive, I can't
imagine creating a lastingly thick eggnog.

But I can't stand the thickness of commercial eggnogs. I prefer more
natural viscosity and flavor.

<I just can't take the clingy nature of the prefab stuff>

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?

You could try cooking it a bit, but before adding the booze.

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?

Stir in some white corn syrup? Will make the mix sweeter so thin it out
with more cream... just guessing here.

Jill

Dave Smith wrote:
> 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?
>
> You could try cooking it a bit, but before adding the booze.
>
>
use the yolks and eggs to make a custard base for the nogg first?

In article >,
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?

Vanilla pudding?


[ducking and running]

--
Dan Abel

Petaluma, California, USA

On Fri 30 Dec 2005 07:41:50p, Thus Spake Zarathustra, or was it jmcquown?

> 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?
>
> Stir in some white corn syrup? Will make the mix sweeter so thin it out
> with more cream... just guessing here.
>
> Jill

Yeah, that might work. Thanks, Jill.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

On Fri 30 Dec 2005 07:16:01p, Thus Spake Zarathustra, or was it
pennyaline?

> 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?
>
> Without using guar gum or agar or other thickener additive, I can't
> imagine creating a lastingly thick eggnog.
>
> But I can't stand the thickness of commercial eggnogs. I prefer more
> natural viscosity and flavor.
>
> <I just can't take the clingy nature of the prefab stuff>

LOL! That's one of the things I like about the commercial stuff.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

On Fri 30 Dec 2005 07:52:58p, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

> Dave Smith wrote:
>> 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?
>>
>> You could try cooking it a bit, but before adding the booze.
>>
>>
> use the yolks and eggs to make a custard base for the nogg first?

That would probably help a lot. I know when I make ice cream that the
cooked custard base makes the mixture much thicker before freezing. Thanks
to both you and Dave.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

On Fri 30 Dec 2005 07:53:35p, Thus Spake Zarathustra, or was it Dan Abel?

> In article >,
> 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?
>
> Vanilla pudding?
>
>
> [ducking and running]
>

Ya know, Dan, I'm sure that would make a big difference. Now, if I didn't
know it was in there, I'd be okay with that. <g>

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

Wayne Boatwright wrote:
>
> 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?
>

Beat the egg whites quite stiff before folding.
Also whip the cream before folding it in.

The best eggnog I've ever had was years ago, made
by my sister-in-law from a NY Times cookbook recipe,
before the days of salmonella scares. It was so thick
you could stand a spoon in it.

I just found this in my NYT cookbook:

Eggnog (about 40 punch cup servings)

12 eggs, separated
1 c granulated sugar
1 c bourbon
1 c cognac
1/2 tsp salt
3 pints (6 cups) heavy cream
grated nutmeg

With an electric mixer, beat the egg yolks with the sugar until thick
and lemon colored. Slowly add bourbon and cognac while beating at low
speed. Chill several hours.

Add salt to the egg whites and beat until almost stiff, or until they
form peaks that bend slightly. Whip the cream until stiff. Fold
whipped cream into the yolk mixture, then fold in beaten whites.
Chill one hour.

When ready to serve, sprinkle top with freshly grated nutmeg. Serve in
punch cups with small spoons. If a thinner eggnog is desired, add one
or two cups of milk to the yolk mixture.

gloria p

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?
>

maybe tapioca flour and/or cream? Or unflavored yogurt?

On Fri 30 Dec 2005 08:12:05p, Thus Spake Zarathustra, or was it Puester?

> Wayne Boatwright wrote:
>>
>> 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?
>>
>
> Beat the egg whites quite stiff before folding.
> Also whip the cream before folding it in.
>
> The best eggnog I've ever had was years ago, made
> by my sister-in-law from a NY Times cookbook recipe,
> before the days of salmonella scares. It was so thick
> you could stand a spoon in it.
>
> I just found this in my NYT cookbook:
>
> Eggnog (about 40 punch cup servings)
>
> 12 eggs, separated
> 1 c granulated sugar
> 1 c bourbon
> 1 c cognac
> 1/2 tsp salt
> 3 pints (6 cups) heavy cream
> grated nutmeg
>
> With an electric mixer, beat the egg yolks with the sugar until thick
> and lemon colored. Slowly add bourbon and cognac while beating at low
> speed. Chill several hours.
>
> Add salt to the egg whites and beat until almost stiff, or until they
> form peaks that bend slightly. Whip the cream until stiff. Fold
> whipped cream into the yolk mixture, then fold in beaten whites.
> Chill one hour.
>
> When ready to serve, sprinkle top with freshly grated nutmeg. Serve in
> punch cups with small spoons. If a thinner eggnog is desired, add one
> or two cups of milk to the yolk mixture.
>
> gloria p

Thank you, Gloria! I think the answer is in this recipe, notably the
ratio of eggs to liquid and the use of all heavy cream. I will make this
tomorrow. I'm not too afraid of salmonella, but I can also get
pasteurized eggs.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

On Fri 30 Dec 2005 09:16:04p, Thus Spake Zarathustra, or was it rrb?

> 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?
>>
>
> maybe tapioca flour and/or cream? Or unflavored yogurt?

Well, it might work, but I'd rather not have to add starches to make it
thicker. Thanks for the idea, though.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

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?

"Wayne Boatwright" > wrote in message
...
> On Fri 30 Dec 2005 09:16:04p, Thus Spake Zarathustra, or was it rrb?
>
> > 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?
> >>
> >
> > maybe tapioca flour and/or cream? Or unflavored yogurt?
>
> Well, it might work, but I'd rather not have to add starches to make it
> thicker. Thanks for the idea, though.
>
Well, I find that the commercial eggnogs often use carrageenan (often in
addition to guar gum or whatever else), and that's apparently a powdery
derivative from red seaweed used for thickening/foaming purposes.

Based on that, would a controlled amount of unflavored gelatin (in
post-boiled liquid form, before it starts to cool) work just as well?

(I haven't tested that, though, but too much would probably outright
solidify the egg nog.)

"Mr Libido Incognito" > wrote in message
...
> Dave Smith wrote:
>> 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?
>>
>> You could try cooking it a bit, but before adding the
>> booze.
>>
>>
> use the yolks and eggs to make a custard base for the nogg
> first?

That's what I do.

MoM

Mr Libido Incognito wrote:

>
> > You could try cooking it a bit, but before adding the booze.
> >
> >
> use the yolks and eggs to make a custard base for the nogg first?

Eggsactly. Custard is made by cooking milk / cream, eggs and sugar. It thickens
by degree. Just cook it until it starts to thicken, not until firm.

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?

Treat it as a custard. Cook the eggs with milk and sugar until it coats
a spoon. It's one of the traditional ways of making it. The commercial
thickener-added stuff is an attempt to mimic that.

Google for cooked egg nog recipes.

Pastorio

Wayne Boatwright wrote:
> On Fri 30 Dec 2005 07:53:35p, Thus Spake Zarathustra, or was it Dan Abel?
>
>
>>In article >,
>> 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?
>>
>>Vanilla pudding?
>>
>>[ducking and running]

>
> Ya know, Dan, I'm sure that would make a big difference. Now, if I didn't
> know it was in there, I'd be okay with that. <g>

Actually, a dessert that surprised a lot of people when I made it in
desperation was to take a package of instant vanilla pudding and whisk
it with commercial egg nog. It was pure crap and tasted wonderful.

Pastorio

On 31 Dec 2005 03:00:25 +0100, Wayne Boatwright
> rummaged among random neurons and opined:

>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?

Wayne, the DH makes the following eggnog every year to rave reviews
(word of wisdom: in making an alcoholic batch and a non-alcoholic
batch, don't try to make one batch and just "doctor" half - doesn't
seem to work very well).

@@@@@ Now You're Cooking! Export Format

Egg Nog

beverages

3 cups whole milk
7 large eggs
1 cup sugar
2 cups heavy cream
1/3 cup bourbon
1/3 cup cognac or other brandy
1 teaspoon vanilla
freshly grated nutmeg

Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together
eggs
and sugar in a large bowl, then add hot milk in a slow stream,
whisking.
Pour mixture into saucepan and cook over moderately low heat, stirring
constantly with a wooden spoon, until mixture registers 170°F on
thermometer, 6 to 7 minutes.

Pour custard through a fine-mesh sieve into cleaned large bowl and
stir in cream, bourbon, brandy, and vanilla. Cool completely,
uncovered, then chill, covered, until cold, at least 3 hours and up to
24.

Flavor of eggnog improves when it is made a day ahead to allow alcohol
to mellow.

Contributor: Gourmet December 2003

Yield: 6 cups.

A bourboun and brandy fan,
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On 31 Dec 2005 03:00:25 +0100, 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?

I don't like the commercial stuff. Would you please post your recipe?


--

Practice safe eating. Always use condiments.

sf wrote:

> > Any suggestions on how to make it thicker, like the commercial stuff?
>
> I don't like the commercial stuff. Would you please post your recipe?
>

A few decades ago the commercial stuff was pretty good. Over the years they have
modified their products to something that no longer resembles eggnog. I haven't
bought it in years.

On Sat 31 Dec 2005 01:22:34a, Thus Spake Zarathustra, or was it Bubba?

> 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

Cute!

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

On Sat 31 Dec 2005 02:02:28a, Thus Spake Zarathustra, or was it Daniel W.
Rouse Jr.?

> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 30 Dec 2005 09:16:04p, Thus Spake Zarathustra, or was it rrb?
>>
>> > 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?
>> >>
>> >
>> > maybe tapioca flour and/or cream? Or unflavored yogurt?
>>
>> Well, it might work, but I'd rather not have to add starches to make it
>> thicker. Thanks for the idea, though.
>>
> Well, I find that the commercial eggnogs often use carrageenan (often in
> addition to guar gum or whatever else), and that's apparently a powdery
> derivative from red seaweed used for thickening/foaming purposes.
>
> Based on that, would a controlled amount of unflavored gelatin (in
> post-boiled liquid form, before it starts to cool) work just as well?
>
> (I haven't tested that, though, but too much would probably outright
> solidify the egg nog.)

That might just work. Liek you said, using the right amount might be
tricky.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

On Sat 31 Dec 2005 09:42:18a, Thus Spake Zarathustra, or was it Bob (this
one)?

> 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?
>
> Treat it as a custard. Cook the eggs with milk and sugar until it coats
> a spoon. It's one of the traditional ways of making it. The commercial
> thickener-added stuff is an attempt to mimic that.
>
> Google for cooked egg nog recipes.
>
> Pastorio

Good idea!

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

On Sat 31 Dec 2005 10:38:33a, Thus Spake Zarathustra, or was it Terry
Pulliam Burd?

> On 31 Dec 2005 03:00:25 +0100, Wayne Boatwright
> > rummaged among random neurons and opined:
>
>>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?
>
> Wayne, the DH makes the following eggnog every year to rave reviews
> (word of wisdom: in making an alcoholic batch and a non-alcoholic
> batch, don't try to make one batch and just "doctor" half - doesn't
> seem to work very well).
>
> @@@@@ Now You're Cooking! Export Format
>
> Egg Nog
>
> beverages
>
> 3 cups whole milk
> 7 large eggs
> 1 cup sugar
> 2 cups heavy cream
> 1/3 cup bourbon
> 1/3 cup cognac or other brandy
> 1 teaspoon vanilla
> freshly grated nutmeg
>
> Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together
> eggs
> and sugar in a large bowl, then add hot milk in a slow stream,
> whisking.
> Pour mixture into saucepan and cook over moderately low heat, stirring
> constantly with a wooden spoon, until mixture registers 170°F on
> thermometer, 6 to 7 minutes.
>
> Pour custard through a fine-mesh sieve into cleaned large bowl and
> stir in cream, bourbon, brandy, and vanilla. Cool completely,
> uncovered, then chill, covered, until cold, at least 3 hours and up to
> 24.
>
> Flavor of eggnog improves when it is made a day ahead to allow alcohol
> to mellow.
>
> Contributor: Gourmet December 2003
>
> Yield: 6 cups.
>
> A bourboun and brandy fan,
> Terry "Squeaks" Pulliam Burd

Thank you, Terry. I will save this for another eggnog occasion, as I have
already made the recipe that Gloria Puester posted from the NYT. It's
wonderfully thick and rich, but I would also like to try this one.

Happy New Year!

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

On Sat 31 Dec 2005 11:41:23a, Thus Spake Zarathustra, or was it sf?

> On 31 Dec 2005 03:00:25 +0100, 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?
>
> I don't like the commercial stuff. Would you please post your recipe?

Sure... This is the one I've made several times, but it was much too thin
for my tastes. Might be right for yours. It had a good flavor.

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites

In the bowl of a stand mixer, beat the egg yolks until they lighten in
color. Gradually add the 1/3 cup sugar and continue to beat until it is
completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to
combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks.
With the mixer still running gradually add the 1 tablespoon of sugar and
beat until stiff peaks form. Whisk the egg whites into the mixture. Chill
and serve.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

On Sat, 31 Dec 2005 14:07:49 -0500, Dave Smith wrote:

> sf wrote:
>
> > > Any suggestions on how to make it thicker, like the commercial stuff?
> >
> > I don't like the commercial stuff. Would you please post your recipe?
> >
>
> A few decades ago the commercial stuff was pretty good. Over the years they have
> modified their products to something that no longer resembles eggnog. I haven't
> bought it in years.

Thanks, Dave... I thought my taste buds had changed. I liked it a
long time ago, but it's hard to take now.
--

Practice safe eating. Always use condiments.

Thanks you Wayne!
`````````````````

On 1 Jan 2006 03:31:51 +0100, Wayne Boatwright wrote:

> On Sat 31 Dec 2005 11:41:23a, Thus Spake Zarathustra, or was it sf?
It was sf.
> >
> > I don't like the commercial stuff. Would you please post your recipe?
>
> Sure... This is the one I've made several times, but it was much too thin
> for my tastes. Might be right for yours. It had a good flavor.
>
<snip recipe>
--

Practice safe eating. Always use condiments.

sf wrote:
> On 31 Dec 2005 03:00:25 +0100, 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?
>
> I don't like the commercial stuff. Would you please post your recipe?
>
>

I love the commercial stuff - BUT, I thin it at least 1/3 and sometimes
1/2 with skim milk. Then, it's perfect. ;-) (I don't put alcohol in
it.)

N.