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Holiday Recipes: Mama's Eggnog - Paula’s mother left a recipe 50 years ago, and, while she’s made a few changes to it, it's still very delicious…Mama's Eggnog!
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0:00
- Y'all, I want to share with y'all
0:03
during this Christmas season,
0:06
something that my mother used to make every Christmas Eve,
0:11
and friends would come by the house
0:14
in search of mama's eggnog,
0:18
and people just loved it.
0:22
And I can see 'em all right now in the kitchen,
0:25
laughing and saying inappropriate jokes,
0:33
what the men wanted for Christmas. (chuckles)
0:37
Oh my gosh, but it was all such clean, innocent, fun.
0:42
And even as a teenager,
0:46
I could appreciate the relationships they had
0:50
with their friends, and the things that made them laugh.
0:59
I'd love to go back just one more Christmas Eve
1:04
to be with my mother and daddy and my brother, Bubba,
1:09
and just have one more Christmas Eve.
1:13
But anyway, I'm gonna share her eggnog recipe
1:18
with y'all, and I've changed it just a wee little bit,
1:24
because I don't know if y'all have ever heard me say
1:28
the thought of a raw egg just makes me wanna barf.
1:34
I'm just funny.
1:35
If I order a over medium egg,
1:38
I want that white done and the yellow runny,
1:41
but that white's got to be done
1:43
or I'll run for the Hills, y'all. (laughs)
1:48
So I decided that I was gonna
1:53
continue making mama's eggnog,
1:56
but I was gonna change it up by cooking like a custard,
2:00
having a custard with it.
2:02
So that's what I'm gonna do.
2:06
Now the first thing,
2:10
look at that cute little gingerbread inside that spatula.
2:13
Look, we match, don't we, Eddie?
2:17
All right, the first thing I'm gonna do
2:19
is take my four eggs.
2:23
I believe it was four eggs.
2:26
I'll have to check again
2:27
'cause I don't make it that often.
2:30
- It was six eggs. - Six eggs.
2:32
- [Eddie] That's a little more than four.
2:33
- [Paula] Okay, it was six eggs, okay.
2:37
And I'm gonna add a little bit of milk.
2:40
We're actually gonna be using four pints of milk.
2:47
- [Theresa] Which is 64 ounces, which is a half gallon.
2:48
- [Paula] Which is 64, uh-huh, which is a half a gallon.
2:52
Theresa's over there telling me.
2:54
Now I'm gonna- - I need to change that
2:55
on the recipe 'cause that's confusing.
2:57
- [Paula] It is confusing.
2:58
You know, you see the four and you think four cups.
3:03
Okay, four cups.
3:04
- [Theresa] I had to look it up on the computer.
3:06
- [Paula] Yes.
3:07
- [Theresa] Look it up and see what the right number was.
3:10
- So I'm just getting rid of a little of those white things.
3:21
Well, I just can't get it.
3:23
All right.
3:24
So I'm gonna, we're gonna add a little milk,
3:31
and you could do this, y'all, over a double boiler,
3:37
but it would take so long.
3:39
(mixer rattling)
3:40
So I'm gonna do it the short way.
3:46
And I want to beat up those eggs really, really good.
3:51
Hold on, I got to see if these...
3:55
Okay, they're in the right hole.
3:58
They sure are making a lot of noise though, aren't they?
4:01
(mixer rattling)
4:04
I'm gonna beat this up real well
4:05
because I want it to be nice and creamy, and not lumpy.
4:10
(mixer rattling)
4:30
Okay.
4:32
Now to this, I'm gonna add half a cup of white sugar,
4:38
and I'm gonna start adding the rest of my milk.
4:44
(mixer rattling)
5:28
All right, now the next thing I'm gonna do,
5:32
we're gonna put this on the stove,
5:34
and I'll finish adding the rest of the milk
5:38
after we have cooked our egg
5:41
and sugar and milk together.
5:45
All right, so my next step is
5:50
to take these egg whites
5:54
and treat 'em just like we would be
5:56
if we were making a meringue for our pie.
6:00
You can see that this recipe is kind of done in steps.
6:03
So now I'm gonna beat our egg whites,
6:07
and these egg whites are at room temperature.
6:09
And whether you're baking a cake
6:12
or making eggnog, your egg whites and your yolks
6:17
are so much better off at room temperature.
6:22
(mixer rattling)
6:26
So I just added, this is six egg white,
6:31
six egg whites that were leftover from our yolk, y'all,
6:38
and I just added a 1/4 of a cup of white sugar.
6:44
And I sure am glad it's not raining,
6:46
'cause if it was raining here,
6:49
this meringue wouldn't make in a hundred years.
6:56
Okay, here we go.
6:58
(mixer rattling)
7:14
We want to beat these, y'all, until they're stiff.
7:18
You know, just like it was a meringue.
7:21
(mixer rattling)
7:33
You know, if you're wanting to serve this
7:36
maybe at a cocktail party or on Christmas Eve,
7:41
you can always make your custard earlier in the day
7:46
and have that part done.
7:50
But I didn't do that,
7:53
so we're gonna do it just step by step
7:58
until we get to where we wanna go.
8:03
Okay, so look at that beautiful meringue.
8:07
It's just egg whites and sugar.
8:11
So I'm gonna put this in the refrigerator,
8:16
and now we're gonna take our eggs and milk
8:23
and we're gonna come over here
8:26
and we're gonna get those eggs cooked. (chuckles)
8:32
(mixer rattling)
8:58
You'll want to be careful
9:00
when you're using a hand-held mixer near your stove.
9:07
I remember one Christmas, my cousin, Don Harris
9:12
and his wife Darlene had spent the last
9:15
10 or 12 Christmases at our house,
9:18
and Darlene, his wife, is a smart, smart girl.
9:23
You know, she can break down a computer
9:27
and find anything she wants to find.
9:31
But keep her out of your kitchen, y'all,
9:33
(chuckles) 'cause the girl doesn't know
9:37
mayonnaise from ketchup.
9:40
So I was making my seven minute icing
9:43
for our coconut cake that I make every Christmas.
9:47
So I was trying to do too many things at one time,
9:51
and I said, "Darlene, would you come over here?
9:56
I have to beat this for seven minutes.
9:58
If you would just come over here
10:01
and finish beating my egg whites."
10:05
So I jumped onto the next thing I was trying to do,
10:08
and I looked around there and she had that cord
10:11
just hanging there like that, on a gas stove,
10:16
and fire started popping.
10:20
It caught on fire.
10:24
I said, "Okay, Darlene!
10:27
Your days in the kitchen are over.
10:30
All you have to worry about
10:31
when you come in this kitchen
10:32
is fixing your plate and eating. (laughs)
10:37
So we have laughed about that for many years.
10:40
(mixer rattling)
10:51
Sure did get foamy, didn't it?
10:56
I've switched from my mixer, y'all, to a spoon,
11:00
'cause I wanted to be able to feel it.
11:03
Like I couldn't feel,
11:05
I couldn't get the feeling of it with the mixer
11:08
like I can with a spoon.
11:13
It was just making an awful lot of foam.
11:28
- [Eddie] Try to think like eggnog
11:29
is kind of like a,
11:31
almost like a batter texture, or melted ice cream, maybe?
11:36
- More like melted ice cream,
11:38
because you won't disturb this, stir this.
11:42
You want to keep this in your freezer.
11:45
Mama always, I can see her,
11:48
she would have it in the glass mixing bowl
11:51
and she would put it in the freezer.
11:54
And when somebody was ready for a glass,
11:57
you'd have to stir it because the,
12:02
the Maker's Mark was in the bottom of it.
12:06
You know, liquor doesn't freeze,
12:08
so it would all go to the bottom.
12:10
So you'd have to take a spoon and stir that bourbon
12:15
in with the rest of the cream.
12:19
All right, we're back to get through the foam.
12:25
Using the electric mixer.
12:29
It had that foam and those eggs,
12:32
or they had that milk and those eggs kind of all foamed up,
12:39
but it's getting there.
12:45
It's getting there.
12:51
Now mama, mama made her eggnog,
12:55
you can see we've gotten to the egg part now.
13:01
Down there, you can see it.
13:05
Now mama used to make this and serve it
13:08
totally raw, no cooking.
13:10
So it was full of raw egg whites, raw yolks.
13:19
But you know, things are,
13:21
things are just kind of different now.
13:24
There's been so many issues of salmonella, or something,
13:29
you know, things like that.
13:31
So I just have this little quirk about raw eggs.
13:37
They just make me want to throw up in my mouth.
13:42
This is the bottom's truth.
13:46
So I had to come up with a way where I could make it
13:50
and have a cup along with, with my company.
13:57
So this is, this is what I came up with, doing it this way.
14:05
Now, after I know that this is all cooked,
14:12
I'll take it off, and then I'll add the rest of our milk
14:17
and that will cool it down.
14:21
See it? Yes.
14:28
That almost looked like a bubble bath, Eddie, doesn't it?
14:33
Okey-doke.
14:38
This is not gonna get real thick because you know,
14:42
there's no corn starch or flour,
14:46
anything like that in it.
14:48
It's the thickness that it takes on
14:50
is strictly from the eggs.
14:55
So I know that those eggs are good and done.
14:59
How long have we been at this, Eddie, maybe eight minutes?
15:03
- Yeah, probably. - Something like that?
15:06
Okay.
15:07
- [Eddie] Now if you chose to stir it
15:09
rather than using the mixer,
15:11
would that cut down?
15:12
- Right, the foam would not have,
15:15
but I wanted to make sure that those eggs
15:17
were good and creamy.
15:20
So here's our next step, y'all.
15:24
I'm gonna add the rest of our milk,
15:27
because remember the recipe called for 64 ounces.
15:32
So by putting this milk in there,
15:34
that will help cool it off.
15:38
So now this has got to go into the refrigerator,
15:42
and remember, we already have our meringue,
15:45
our egg whites in the refrigerator.
15:48
Well now I've got to refrigerate this
15:52
and then beat up our heavy cream.
15:56
And when all that's cooled,
15:59
I'm gonna fold all that together.
16:02
And the last thing I'm gonna add, y'all,
16:04
when we get all this together, is the nog.
16:08
All right, now Theresa put our whipping cream
16:13
in the freezer for me,
16:14
and she also put the bowl in there.
16:17
So this shouldn't take long to beat up at all
16:22
because everything is so ice cold.
16:25
(mixer rattling)
16:33
You know what?
16:35
Fresh whipped cream is not sweet at all.
16:40
So I think, I think that I'm gonna add
16:49
just a wee little bit of sugar.
16:54
We don't want to make it too sweet,
16:58
but just a little bit.
17:01
So I probably put a couple of tablespoons
17:06
of sugar in there.
17:08
It will take that kind of bland taste
17:14
of heavy cream and take that out.
17:21
And I am beating up one pint
17:28
of the heavy whipping cream,
17:33
and don't forget, you know,
17:34
you can't use half and half, or milk, anything like that,
17:40
because it doesn't have enough fat in it.
17:41
It doesn't have enough actual cream.
17:44
They don't get stiff.
17:45
So you have to have heavy whipping cream.
17:49
(mixer rattling)
18:05
Okay, perfect whipped cream.
18:14
This is gonna be some good eggnog.
18:20
I'm gonna put this in the refrigerator
18:25
along with our egg whites and our heavy cream.
18:31
Now we want to put this into the refrigerator outside.
18:35
I added the rest of our milk,
18:38
but it's still pretty warm.
18:44
So when this chills down,
18:47
I'm gonna come back and I'm gonna bring this
18:49
wonderful, wonderful recipe that my mother left me with
18:57
so long ago, 1970. (chuckles)
18:59
All right, y'all, let's finish up
19:02
with my dear mother's eggnog recipe.
19:08
So a quick rundown, we have got your whipped cream here.
19:14
We've got your egg whites here.
19:17
We've got the milk and your egg yolks here,
19:21
and I'm gonna add a tablespoon of vanilla.
19:26
And this is our homemade vanilla, y'all,
19:28
and we say this for special things,
19:34
because it's so good.
19:35
Now this one we made with vodka,
19:38
and we've got some that we actually made with bourbon.
19:42
So it just depends on if you want
19:44
a lighter vanilla flavoring,
19:46
or a darker, and it smells so good.
19:52
All right, so I'm gonna fold our egg whites
20:00
into our cream.
20:10
And after we get this all put together, y'all,
20:14
we're gonna store this in the freezer.
20:18
Mama always put hers in the freezer,
20:21
and because liquor won't freeze.
20:25
- [Eddie] How long will it last in the freezer?
20:27
- Oh my gosh.
20:28
How long would it last in the freezer?
20:31
That's a good question, Eddie,
20:32
because I don't remember it lasting very long, you know?
20:39
- [Eddie] But I mean like, the whipped cream
20:43
and everything, how does it hold up?
20:45
- I would say in the freezer, it would be fine
20:48
for some days. - Okay.
20:53
- Because in this, remember everything's cooked.
20:57
I mean, we don't have any raw egg stuff.
21:02
- [Michael] You know, I've never tasted eggnog.
21:03
- You have never tasted eggnog, Michael?
21:06
Well, we gonna change that.
21:10
I hadn't made this eggnog since you and I've been together?
21:15
Well, that's 19 years, isn't it?
21:19
- [Michael] I mean, I've been around it.
21:20
I've been around it, but I just-
21:23
- [Eddie] I've never had fresh eggnog.
21:25
- You've never? - Yeah.
21:26
- [Michael] I've never tasted it.
21:30
I just figured a drink named after an egg,
21:32
I don't wanna.
21:33
- [Paula] (laughs) Even if it had the word nog in it?
21:37
- [Michael] That didn't turn me on, either.
21:41
- I'll tell y'all a cute little story.
21:45
Oh my gosh, oh.
21:50
This was, Bobby and Jamie
21:52
were probably six and eight or seven and nine,
21:56
and we had friends over to the house Christmas Eve,
22:01
and one of my best buds, I'll never forget,
22:07
her name is Becky Gear.
22:10
Y'all heard me talk about my beautiful girlfriend, Becky.
22:14
Well, they came over and I told her, I said,
22:16
"Becky, I've made my mama's eggnog,
22:21
but now I did it different.
22:22
I actually cooked the egg part."
22:26
Well, and I told her, I said,
22:28
"Now get your glasses.
22:29
It's in the freezer."
22:32
She went over to that freezer and poured her up
22:37
a mug of that eggnog.
22:42
And the next thing I knew,
22:44
we were at the bottom of the eggnog.
22:47
Becky had drank it all by herself.
22:52
She said, "Paula, that's the best damn eggnog."
22:54
And of course, Becky, my friend Becky,
22:58
we were members of the same club, the eating club.
23:01
We love to eat. (chuckles)
23:08
All right, I don't know if this, if this would fit.
23:15
- [Eddie] It totally would.
23:17
- Well, I think it is,
23:18
but I still got to add the magic potion.
23:26
You want some, Michael?
23:29
- [Michael] Not really.
23:31
- [Eddie] You're still not gonna try it?
23:32
- No. - After all this?
23:34
- [Michael] I've made it 65 years without it.
23:37
Why would I try an egg?
23:40
- I don't know. - Eggnog.
23:41
- [Paula] I don't know why you would try it.
23:44
So Eddie, I'm gonna pour us up a cup.
23:51
Now like I said, that won't, that liquor won't freeze.
23:58
So mama always served this in her punch bowl
24:04
with her punch bowl glasses, or her cups.
24:10
All right, and you'll want to dig deep.
24:15
- [Eddie] To get the good stuff.
24:16
- 'Cause that's where the noggie is! (chuckles)
24:24
Oh Eddie, I've kind of dripped it everywhere.
24:27
But now here's the deal.
24:31
You got to have some fresh nutmeg on top.
24:39
This, oh there, works pretty good on that end.
24:46
And personally, I serve mine with a fresh nutmeg.
24:56
Okay, Eddie, there you go.
25:01
Michael doesn't know what he's missing, does he?
25:03
- I'll try just a little bit. - Okay.
25:05
Just a little. I'm so glad.
25:07
I appreciate you trusting me, Michael.
25:10
- I don't trust you.
25:11
There's just.
25:14
- Uh-oh, I am just so messy.
25:17
Wait, this is yours.
25:18
- No, I've got a little one. - Okay.
25:23
Okay, okay.
25:28
- I'll put mine inside the cup.
25:30
(Paula laughs)
25:34
Isn't that weird?
25:35
- It is weird.
25:36
I'm so ready to taste it,
25:38
'cause I just want- - It's good.
25:41
- You like it, Eddie? - Yeah, it's really good.
25:43
- Oh, I'm so glad. - Cheers.
25:46
- Cheers.
25:48
Because people would come for miles for her eggnog.
25:54
- [Eddie] Yeah, it's like so much lighter
25:56
than the stuff you get at the store.
25:59
- Yes.
26:01
And you have to serve this from the freezer
26:07
because you want to eat it almost with a spoon.
26:10
- See, I'd probably like it better in the freezer.
26:12
This ain't bad, though.
26:14
A lot better than I was anticipating.
26:18
- This ain't your grocery store.
26:21
- Oh yeah. Well, I understand that.
26:23
I knew yours would be better, but still,
26:28
egg and whiskey don't go together.
26:33
- Well, thanks.
26:34
Thanks for-
26:35
- 'Cause I drink whiskey with just whiskey.
26:37
- I know, with just some rocks in it. (laughs)
26:43
I want to thank y'all for walking down memory lane with me,
26:47
and oh gosh, I'm so glad you liked my mama's eggnog.
26:50
You know, I'm not a drinker,
26:52
but my belly's starting to get warm from that liquor.
26:58
(all laughing)
27:00
- I think it'd be great cold.
27:01
- Oh, it is.
27:02
Like I said, Mama kept hers in the freezer
27:06
and when somebody wanted a cup,
27:08
they went to the freezer.
27:10
- I might move up to a big cup.
27:11
- Okay, there you go.
27:13
Wait. - Oh no.
27:14
Not now.
27:15
- Mm, mm, mm.
27:17
- Mm, mm, mm. - Mm.
27:20
- I might wanna get a cold one.
27:21
- It is good, y'all, loving best dishes.
27:24
You've got to try this for Christmas Eve,
27:27
or even New Year's Eve,
27:30
and think about my mama.
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