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
booze, 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 booze.
If you're weary about raw eggs, don't be, because the booze 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 boozy 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.