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Trusted local news leader for Prescott area communities since 1882
1:35 AM Wed, Oct. 17th

Homemade Holiday: Eggnog and Christmas Eve chili

WNI Specialty Illustration/David Beaty

WNI Specialty Illustration/David Beaty

Eggnog

Nothing helps the party get into the holiday spirit like a hearty batch of eggnog, and this recipe for whiskey-flavored eggnog is sure to bring on the Christmas cheer.

First thing you'll need to do is to get two bowls and four eggs, separating the yolks into one bowl and whites into the other.

If you are unfamiliar with this procedure, one way is to lightly crack the egg over a cup, and open it so the yolk sits on the bottom half.

Slowly sift the white out of the other end, and carefully switch the yolk to the other side and repeat until you've drained the white into your bowl, then dump the yolks in your other bowl.

A quicker way is after the

first step, wash your hands, dump the yolk into one hand, and let the remaining whites

sift through your fingers, but that's up to you.

Beat the yolks with about a quarter-cup of sugar, then beat the whites until stiff and add to that a quarter-cup of sugar.

Slowly pour the yolk mix into the whites and mix together.

Slowly mix two cups of warm milk into the mix, and cook over medium heat for about 15 to 20 minutes.

After cooking, pour in another cup of milk, a teaspoon of vanilla extract, a half-cup or more of whiskey or rum, a teaspoon of nutmeg and chill for three hours.

After chilling, whip a half-cup of heavy cream thoroughly and fold into the milk mix.

Folding entails taking a rubber spatula, or whisk, and basically bringing what's on the bottom to the top until the mix is consistent.

This might be more easily accomplished by dividing portions into thirds.

Pour into a punch bowl, sprinkle a teaspoon of nutmeg, and let the party begin!

CHRISTMAS CHILI

For the main course of the party, here's a famous holiday recipe for "Christmas Chili":

Brown two pounds of lean ground beef in a skillet, draining a little excess fat and sautéing in about a cup of onions and two cloves of garlic.

Now add a six-ounce can of tomato paste, a tablespoon of cumin, half a teaspoon of salt, a tablespoon of crushed red pepper, one finely diced jalapeno and one chopped green pepper and one chopped red bell pepper.

For the next round, throw in three tablespoons of chili powder, a tablespoon each of oregano, Cajun spice, brown sugar (or cocoa or coffee) and about a tablespoon of dried basil leaves.

Open up two beers, pour one in and drink the other.

Beer can be substituted with a cup of red wine.

Throw in a few drops of your favorite hot sauce; "Dave's Gourmet Insanity Sauce" is highly recommended.

Optional additions are three-quarter pounds of canned corn, four cups of instant rice or macaroni.

Cook over medium heat for about 10 minutes, then on low for another 45.

The longer it cooks, the better.