So, you didn�t exactly get your Christmas shopping done early this year. In fact, it�s Christmas Eve, and you haven�t started yet. Well, you�re in luck, because there�s such a thing as this homemade instant hot chocolate mix. We really shouldn�t be rewarding you for procrastinating, but that�s exactly what we are doing here.
Not only is this stuff way better tasting, and contains no �how do you pronounce that?� ingredients, but it also takes just seconds to make, and you may already have everything you need in the pantry. Just make sure one of those things is a very high quality cocoa powder.
I�m linking to the same exact Dutch-processed �cocoa rouge" that I used here, so that you can get all the particulars, and hopefully find something very similar. The better the cocoa, the better the hot chocolate. Or is it hot cocoa? Either way.
By the way, this will be the last video of the year, and we�ll be taking a little break until the New Year. Whether it includes homemade hot chocolate or not, I want to wish you and yours a very Merry Christmas, and Happy New Year! And, as always, enjoy!
I�ve never been a big eggnog person, and that�s putting it kindly. It�s too thick, too sweet, and way too artificially nutmegy. I even did an anti-nog tweet recently, just for a few cheap, seasonal laughs, but then I realized I was being unfair to this iconic Christmas drink.
I was basing most of my hating on the stuff in the carton from the supermarket, which features no booze, and a nutrition label you seriously don�t want to read. The homemade stuff I�ve had was significantly better, and so I decided to film this rather easy process, since I get so many requests this time of year.
This recipe does feature raw egg whites, so there�s a very, very tiny chance of a foodborne illness. If you�re concerned, please feel free to use pasteurized eggs, or Google, �how to safely use raw eggs,� or just make something else.
Freshness is the key here. The freshest eggs, milk, and cream you can get, and don�t even think about using pre-ground nutmeg. Maybe this recipe will be the one that finally has you going out to buy that jar of whole nutmeg and grater, but it really is the key. I hope you give this luscious liquid custard a try soon. Enjoy!
About halfway through this video production for how to make a Michelada, I realized I was getting paid to drink beer, which made the experience that much more enjoyable, and that�s saying a lot.
This spicy, savory, tangy, amazingly refreshing beer-based cocktail is considered one of the best hot-weather, adult beverages ever. I�ve heard it described as �Bloody Mary meets Mimosa,� which makes me never want to go to brunch again, but it�s also kind of accurate.
While that may not sound like something you would enjoy, most people do, and very much so. And the hotter it is, the more they enjoy, both literally and figuratively.There�s something about how that slightly bitter, effervescent beer works with the sweet-sour-spicy profile of the other ingredients.
Even though they may seem like odd additions, things like the soy and Worcestershire are very important here, since they bring savoriness, or �umami� as the foodies would call it, to the drink.
I would never wish a horrendous heat wave on anybody, but, if one were to come your way, I hope you give this delicious, and restorative, Michelada �beertail� a try soon. Enjoy!
For Each Michelada:
lots of ice
1/2 tsp Worcestershire sauce
1/2 tsp hot sauce or to taste
1/8 tsp soy sauce
juice from half a lime (use other half to rim glasses with salt, freshly ground black pepper, and chili pepper)
1/4 to 1/3 cup tomato juice or homemade vegetable juice (see below)
1/2 bottle ice-cold Mexican lager (6 oz)
lime slices to garnish
For the vegetable juice (makes about 3 cups):
2 pints sweet cherry tomatoes, washed, drained
1/4 cup chopped celery
1/4 cup chopped red bell pepper
salt and pepper to taste (unless you use a ton on the rim like I did)
