Eggnog Question

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

Quoted message said:

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"

Wayne Boatwright said:

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 said:

Quoted message said:

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?

Quoted message said:

Wayne Boatwright said:

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.?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Quoted message said:

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)?

Quoted message said:

Wayne Boatwright said:

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?

Quoted message said:

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

Quoted message said:

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?

Quoted message said:

Wayne Boatwright said:

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.

Dave Smith said:

sf said:

Quoted message said:

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!
`````````````````

Wayne Boatwright said:

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

It was sf.

Quoted message said:

Quoted message said:

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 said:

Wayne Boatwright said:

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.