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Merry Christmas, everyone. Welcome to 'Hilah Cooking', the show where we
show you how to make food that you can eat at home, or in this case, drinks
that you can drink at home. Today, I'm going to show you how to make my
grandma's recipe for eggnog, which is basically just sugar, eggs, and
liquor. If you have a weak stomach, don't try this at home. Otherwise,
let's get to whisking.
We've got some sugar, some eggs, and some bourbon or brandy. Grandma says
use the very cheapest bourbon or brandy you can find because it doesn't
matter for eggnog. Thanks for the tip. Then I've got some nutmeg too, which
is a key flavoring thing.
The first thing to do is separate the eggs, because we're going to beat the
whites and the yolks separately; that's what makes it fancy. I'm going to
show you how to do it with your hands, or with the shells. We want the
white separate from the yolks. If you get any yolk in your egg whites, you
have to start over because it won't beat up fluffy. Also, make sure that
your bowl is completely clean and free of any residual soap or oil. The
yolk goes in there. The original recipe calls for 12 eggs, 12 shots of
***, and 12 tablespoons of sugar, but I'm cutting that down because we
don't really need to drink 12 eggs, do we? I don't. Get in there.
I'm going to add my sugar. You want to get it dissolved in there until it
stops looking grainy, which it seems that we're almost there. It seems
pretty well-dissolved. I'm going to add the ***. If you're weary about
raw eggs, don't be, because the *** will kill any germs in there. Also if
it's good enough for Rocky, I think it's good enough for us on Christmas,
don't you? Crap, it almost dumped over. Sorry about that, guys, very
unprofessional. Probably not the wisest bowl to use.
I'm going to not dump the bowl over. I'm going to beat these until they are
stiff peaks. If you don't have a mixer, you're SOL I think, because you
need some kind of mixer on high. I'm going to check and see how stiff these
peaks are; see if they're stiff enough. You want to . . . it doesn't . . .
when you pick up a little bit or you pick up your mixer, it stays in place;
it doesn't slump over. Yes, this is stiff peaks, perfect.
Fancy glass. The thing about when you fold stuff in is you don't want to
destroy all the air bubbles you just made. You just want to add in maybe
half of this or a quarter of it; the first little bit, and get it
incorporated. You just do some sweeping motions and just really gently get
that in there. Don't keep going until it's all incorporated because that's
mistake Number 1. You want to leave some bubbles like that, because you're
going to mix it some more. Then maybe another bit. This is the same
technique you would use if you had to fold in some cake batter or something
into beaten egg whites. You don't do the full mix until the very last bit
is added. This looks good.
Now I'm going to pour it into a glass and do a little nutmeg on top. I say
'pour', but that's probably not the right word to use because it's very
stiff, again. Grandma also told me to tell you that this is really strong.
If you can't handle it, then you can add some whipped cream on top, which
is a crazy idea. Then I'm going to do a little bit of nutmeg. You can use
pre-ground, but fresh nutmeg has a more festive look because then you get
to do this. Beautiful. Now I'll taste it. It's almost like you could eat it
with a spoon. It's really good; it's like *** nutmeg cream. Do I have
something on my face?
There's Grandma Hornsby's homemade eggnog recipe for you to try
with your loved ones. Merry Christmas, everyone. Cheers.