- Hey, guys.
Today, I'm excited to announce that I
have a special guest in my kitchen with me, my dad.
- Hi, everyone!
(both laugh)
That's me.
- Alright, I had to bring my dad on because
for years I have wanted to learn how
to make his world-famous eggnog recipe.
This is a recipe that I grew up with as a kid
that always had great celebration around it,
great ceremony, but I actually have never known
how to make it.
So, I thought, well, Dad, you've gotta teach me
how to make it, and teach everybody else at the same time.
- Well, it's really easy.
But, it was really state-famous for awhile,
then it became world-famous.
But we did get a lot of neighbors,
and we did have a lot of fun.
- And all of these neighbors would come
from far and wide to have this eggnog.
And there's great mystery around it,
because the kids were never allowed to have the eggnog
because it is loaded with some booze.
- That's right.
- Yeah.
- That's right.
- Now this eggnog recipe uses raw eggs,
and we had great debate about that.
- Yes we did.
- (laughs) Because I know that there are people out there
who don't want to ingest raw eggs.
Here's the thing.
If you wanna make a traditional eggnog,
and you're okay with using the raw eggs,
just make sure that they are totally fresh,
and don't have any cracks in them.
So if you get an egg, and you've probably all seen this,
where you see a little crack in it,
that means that air can get in,
and that bacteria can be present.
So, I think a lot of people think,
"Oh, you eat a raw egg
"and you're gonna get salmonella automatically."
It's actually, the chances are pretty slim.
I think it's like one in 30,000 eggs actually
has the bacteria in it.
But I'll leave you a link in the description
that will give you more information
about the actual health risks involved.
But in order to cover our bases,
I did adapt your recipe (laughs).
- I thought it was very good, actually.
- Yes.
- It's more like a custard. It was great.
- It was good.
So it's been taste-tested by Dad to say
that it is pretty close to his original.
So for those of you who wanna actually do a cooked base,
that recipe is in the description.
Okay, without further ado, we have got
to get to the world-famous eggnog.
- Yes, let's start.
- Alright, what are we gonna do?
- So we start with cracking 12 eggs.
One dozen eggs, and we separate the whites from the yolks.
- You're gonna do the yolks in here,
and I'm gonna do the whites in here.
- Yes.
- Okay, and we are working with a large punch bowl,
so you definitely wanna make sure that you have a punch bowl
that can incorporate 12 eggs and some liquid.
So I think this is a good size.
- Yeah, well you know as a kid
you always liked to cook, and we always believed
that even as little ones, they would make pizzas
or something that was very easy.
But we always let them come into the kitchen.
And I think that's where you learned your love of food.
- I think so.
And I think that's so true.
I mean, you guys were always very welcoming
and supportive of us being in the kitchen.
And as I'm a mom now and I have kids,
and there are times sometimes when it's not convenient
to have the kids in the kitchen.
You've got a huge dinner party and people that are coming.
But, I never say no.
I always let them come in, because I have found,
you meet people who don't know how to cook, and they say,
"Oh, my mom never let me in the kitchen."
- Yeah that's true. - It breaks my heart.
- That's true.
- But the thing you guys need to know about my dad is
he has always been Father Christmas to me.
I think you have always done such a great job
of making the house so festive
with all your decorations and traditions.
I can remember you and Mom having these huge parties.
As a parent now, and I think of all the chaos that goes
into planning Christmas, the thought that you guys would
have these huge Christmas Eve parties,
where there would be dancing and decorations and cousins.
Because my dad is one of five, and my mom is one of five.
So when they all got together with the family,
you can imagine all the chaos.
- It was a crowd.
(both laughing)
But it was a fun crowd.
You gals would get dressed up
and everybody would sing Christmas carols,
- [Woman] Yes, I loved the Christmas songs.
- [Dad] go outside, and it was lots of fun.
- Okay, so now it's time to flavor these egg yolks.
- Yes.
- Okay.
- [Dad] What we do is we're gonna use
two-thirds cup of sugar.
- [Woman] Got it.
- And I always like to kind of mix a little bit.
So it's not all in there at once.
And then a teaspoon of nutmeg.
- Okay.
- Put this in there.
And, as you remember, you kids were always
like your chins were on this bowl.
When I was doing this. (both laugh)
They were always underfoot.
But that was the fun of it. - I know.
- And then we're gonna give it a tablespoon
of vanilla extract.
- Okay.
I think we always loved to watch this eggnog,
because when Dad
- Even though you couldn't have it.
- Ah, yeah, it was so chaotic and crazy,
but to get to work in the kitchen,
he used to have this huge, that large pottery bowl,
and would whip it up.
And we were just mesmerized by watching this concoction.
- And then we start with the liquor.
And we could do this without it.
But it's tasty as well.
But this is traditional.
- Okay, yeah.
- And we're gonna be using three-quarters
of a cup of bourbon.
- Okay.
Is bourbon the traditional eggnog?
- Well, you know some people use scotch.
Some people use another kind of whiskey.
But I like bourbon because I think it's sweeter.
And then three-quarters of a cup of cognac.
- Okay, a little cognac.
- Then for my secret ingredient,
I like to use a creme de cacao or chocolate liqueur.
- Oh, does it really smell like chocolate?
- Yeah, it's really delicious.
- Oh, that does smell delicious.
- Yeah it does.
- So now we need to get the whipping going, right?
- That's correct.
- Okay, so through the magic of editing,
we are gonna turn this around
and get the next part of his recipe.
Okay, so the next step is heavy cream.
We're gonna whip some of this up.
- [Dad] Yeah, this is what give it its real frothiness.
And you'll see as we continue.
But three pints.
- [Woman] Three pints. Alright, let's do it.
- In we go. - In we go.
Okay, so now we have the egg whites
that we're gonna whip up.
- And we're gonna put these in here.
- And then, I know you taught me this,
and I think it's a good idea to put a little bit
of cream of tartar.
And what would you say, about half a teaspoon?
- Yeah, about a half a teaspoon.
That is a lot of whites, actually, yeah.
Half would be good.
And that is just gonna help to stabilize our egg whites,
because once you see Dad swing into action,
with all his folding, (both laugh)
we wanna make sure those lovely egg whites
do not deflate in the process.
- That's correct.
- Right, okay.
Here we go.
- I used to use one of those rotary hand mixers.
- Dad, you did not. (both laugh)
- That was before the electric.
- No way.
- So, yeah. It was good exercise, right.
- That's why you have such big muscles! (both laugh)
Wait a minute.
That must have taken forever.
- It did.
- Those little like reedy things?
- Yeah, but you guys were very polite.
- Wow! - Perfect.
- That really whips up in no time, huh?
- Perfect.
- This is like a snow storm.
- This is!
This reminds me of those snow drifts in Canada.
- (laughs) I know.
We don't have these.
- (laughing) I know we don't.
- We can spread these around on your yard.
That would be fun, wouldn't it?
- No, I don't miss that.
I miss it for about 12 hours.
On Christmas Day.
- Not driving.
- Yeah, no. Not driving.
- Well, these are ready to go.
- So we've got our whipped cream,
we've got our egg base and our egg whites.
So now, look at this.
This is the most spectacular thing.
- You don't dump it all in at once.
You start folding, because what you wanna do
is get some of that egg yolk mixture.
But you don't wanna do too much,
because that's what makes it so delicious
is the almost floating island effect
- It does. - if you wanna call it.
- Better have your cholesterol checked after this.
(both laugh)
This is dense.
But look how beautiful it is.
- But this is so delicious.
I mean, this is, I think, one of the best eggnog recipes
I have ever found.
- It's certainly very decadent.
- Yes it is.
- Which would probably make it very good.
- That's why it's important to get your exercise in.
And that's what you can do here.
I mean, we used to do cross-country.
- Skiing, yep.
- In Connecticut.
But here - And hikes.
- You take hikes.
- We would do that.
- Go on power walks.
- We do our power walks. - Which are fun, yes.
- In the snow.
- That's right.
- Remember that time we did the power walk
in the snow when there was no school
and everything was closed and you convinced us
that the corner store was open.
- And it wasn't. - Corner store in Connecticut
is like five miles.
And we all went hiking, and it was closed.
- Yes.
But at least you're
- But I have the greatest memories.
- At least I got you walking.
So that was good.
- And it was fun.
- Now we add the egg whites.
- Whites, wow.
See this is why it probably helps to have a big bowl,
'cause look at the volume of this.
It doesn't look like there's any more liquid left.
- I know. Well, there is.
- I'm sure.
How much would this serve?
I mean this must be for a crowd.
- Oh, gosh.
I would say a little goes a long way.
- Yeah, you probably don't need much for the full effect.
- 20, 25.
- Depends who you're serving it to.
- Yes.
- How thirsty they are.
- 'Cause you don't wanna be too--
- Chintzy? (both laugh)
- Well, no, I was gonna say you don't
wanna be too generous with this.
- Oh, yes, okay, right.
- Because they'll be at the gym the next day
trying to work it all off.
- We have to take people's keys away from them.
- Right, exactly.
Now we're really getting--
- Look at this!
- To the point.
- This is pretty spectacular.
- And it's been integrated to the point
that you want it to be.
Because you don't wanna lose that frothiness.
The chef can always do this.
- Yeah. (laughs)
But not put it back in the bowl.
- No.
- Is it good?
- That's perfect.
- Oh good!
- I would dig deep.
- Oh, okay.
Yes, do you trust me to do the honors?
- Yeah, go for it.
- Now would you garnish with the nutmeg on top,
or do you wait?
- You could.
Yeah, just a little.
- Yeah, just for a little. - A little bit.
Oh that is so pretty.
- You don't wanna go crazy.
- Wow!
Fab, okay.
See, and then I got my vintage punch cups.
- I love it.
- I knew you were coming.
- (laughs) Thank you.
(both laugh)
She's the perfect hostess.
- Yes I am.
Well, online now you can get
so many beautiful vintage things,
and I wanted to have something special for your.
- I appreciate that.
- Is it, oh my gosh.
This is awfully thick.
- Yes
- Are you sure we don't need more booze in here?
- No, no, no, no.
There's plenty.
Don't worry about that.
- This is the way that you did it.
Okay.
- I'm going to do a little stirrer.
- Oh, I love that, yeah.
- And then jut a little bit on top.
You don't wanna go overboard.
- Oh isn't that cute?
Look at that.
Here we go.
I feel like we should serve this with spoons, no?
(both laugh)
That's not needed?
- No, later.
- Okay.
I do have a feeling, though, it'd probably settle down
as it sit and become a little more liquified,
or is this the way it used to be?
- You want it because you sip it a little bit.
Rather than, here, let me just.
- Well it probably does help with all that alcohol.
- This is gonna bring back a lot of memories.
- Now this is big, 'cause I've actually never tried this.
- Uh-Oh!
- I know you tried my adaptation of this.
- Drum roll!
But, in Italy, we say "buon Natale".
- Oh, buon Natale, yes.
- But in France, joyeux Noel.
- Joyeux Noel.
- Yes, so and merry Christmas.
- Merry Chritmas and happy Christmas!
Okay, let's-- - And happy new year too.
- We gotta cheers.
- Cheers!
- Oh, wow!
- Mustache.
- I know. That is pretty spectacular.
- Delicious, like ice cream.
- It is like ice cream.
It's so delicious.
- And if you want to, I guess you could do this.
- Yeah, you could.
Oh that is good.
Like a little straw.
- Right.
Isn't it good?
- Oh, this is so good.
You know, it's not that boozy actually.
- It isn't.
- I was thinking it would have more alcohol in it.
- It just has a little taste.
- Oh, this is so good.
Well, thank you so much for coming.
- Oh please. Thank you.
- This was so great.
And I really appreciate you coming
and sharing this tradition with us.
And for all you do. - I love this kid.
Merry Christmas, everybody.
- Merry Christmas everybody!
- I'm gonna get emotional.
- I know.
Well, hey, that's what the holiday specials are for!
(laughs) Wishing you all a very merry Christmas
from our family to yours
and I will see you back here next week,
when we're gonna tackle the gellitwa.
Ooh, you can come back and taste that.
- I will.
- Alright, bye.