Tasting History: master class in content development during 2020, a year in which vlogging increased greatly due to pandemic conditions. Tasting History creator Max Miller presented his videos while seated at a dining table, adding overhead cooking shots and historic artwork, without travel, gimmicks or headlines as bait. His content was so informative and entertaining that he gained almost 500 thousand subscribers in 10 months.
Yeah, Lisa. Quality product, what the masses really want, and he also jokes around a bit too and does not seem stuck up. I hope he can keep this up a long time. It is a rare good thing to see.
@@oshradu yeah, it was probably all down to the Pokémon cameos 😉 Seriously though, I love this channel! It's hard to believe he's so new to this, as he presents so naturally it feels like he must have been doing this for years!
That drawing of a camel. The artist who drew it may never have actually seen one in person, but he for sure had an intimate understanding of their temperament.
The Dutch version of eggnog is called "Advocaat", when I was young (74 now) I was considered a ladies "drink". It was served in low champagne glasses and one had it using a really tiny spoon. It was quite strong. My mother-in-law used to make it and her husband and I got completely plastered on it on several occasions. That was in Belgium, city of Gent, in the province of East Flanders. The alcohol used was 65 % genever (130 proof).
@@mdstanton1813 How about just refraining from it because it's gross and not as funny as you think? The fact that he's married doesn't have any bearing on how creepy and disrespectful it is.
We just made this and you’re not kidding - this is the booziest, smoothest, most delicious eggnog I’ve ever had. We quartered the recipe and put most of it in a bottle in the fridge but not all the liquid fit so we had to take care of it and honestly it’s hard to believe it’ll get better because it’s already amazing. Thank you for doing the research and sharing it with us!
@@LordVader1094and i love it. I’ve. Watched many times…., yes even 2 years ago….it’s so interesting. … I have the courage to actually make it this weekend!…😂🎉🎉…o I’m following very carefully. Ttoday🎉😊
You say "thank you for watching", I say "thank you for being part of this amazing youtube community that does history for fun". Honestly, it's AMAZING that we now have a food history RUclips channel, we were really missing out on this!! Also, congrats for the amazing growth the channel had this year, Max!
For those curious about how it responds to aging, my family's eggnog recipe is very similar to this (all cream rather than half milk, and a good deal more sugar, but otherwise right on the money). Over the course of the first few days the flavors blend and the edges of the alcohol mellow. We have aged it for as long a year before. It was still delicious after a year's aging though I'm not sure it had really improved after the first few months.
I tried aging a similar recipe and the strangest thing is the longer it sat, the milder it got. I tried it yesterday and didn't realize how much punch it had until I tried to stand up and nearly fell over!
Love the show. I haven't read all 3000+ responses, but regarding the aging process, but I wonder if the effects of aging in a "cool" but NOT QUITE REFRIGERATED might effect the recipe a little more... not just the alcohol blending, but maybe the dairy aging, while kept sterile by the alcohol... ???
Tastorians! We have a name people! Thank you Mr Miller for bestowing a title on us that we will bear with honor! And thank you for bedighting our year with many wonderful videos! Merry Christmas!
@@TastingHistory i keep thinking of poe's poem "the conqueror worm" when i hear the word "bedight." and then i recite that poem like cartman singing "come sail away" because i can't help myself. :\
My favorite eggnog related history tale has to be the west point eggnog riot, which took place on christmas 1826. Basically, alcohol had been banned at the academy but the cadets still wanted to have their annual christmas party so they smuggled in a couple gallons of whisky to make eggnog out of. It started out as just a small party but once the guards started finding drunk cadets it basically led to a riot of fully armed, drunk cadets. They caused hundreds of dollars in damages and a bunch of people were expelled. Also future Confederate president jefferson davis was there, which has always made the whole thing a million times funnier to me. I probably did a horrible jon explaining it but if your looking for a fun thing to research id highly reccomend looking it up.
Small note. Dark rum isn’t really a designation for rum. The recipe specifically calls for Jamaican rum. At the time it was the preferred alcohol of the colonies and a specific style of rum and different styles of rum very greatly. This recipe is going to be good regardless but I would suggest finding specifically a Jamaican pot stilled rum.
Smith & Cross will be your best bet. Widely available and most importantly plays well with nutmeg. Nutmeg really doesn't mix well with several different rums.
Quick story time- I did my first year of college in Scotland and (being American) I was placed in a dorm full of mostly other international students. We decided to have a big hodgepodge holiday dinner to share traditional foods from all our countries, and one of the things I made was my family’s eggnog recipe. :) A foodie friend from Portugal was OBSESSED with it. I ended up drawing him for Secret Santa, and gave him the recipe along with all the ingredients and a nice big glass. Kind of love learning that eggnog is as American as George Washington; makes me feel like I picked a good cultural recipe to share!
The History Channel needs to give you your own full blown show with a gigantic budget. You deserve it. And you need it if you’re gonna get your hands on all of the obscure and ridiculous ingredients you’ve mentioned over the past few months. Someday. If that’s what you want. Until then, Merry Christmas to you and Jose and the kitties!
After 15 years of RUclips, I didn’t think there would be much that hasn’t been done. But you deserve this! Original idea, unique voice, unique cinematography. Keep it going, my dude
@@TastingHistory You've been a well needed respite in 2020! Would love to see more videos on older treatments of meats (e.g. your chicken video) and/or meats that used to be eaten more regularly but are less common now. Just recently found a capon and am looking forward to preparing that after the holdiay! Thanks again and love your videos!
Hoping for 500k subs and then just a scant 2 years later, he's sitting pretty on 2M subscribers. Time sure flies and this channel has absolutely exploded.
First: "I envy their ability to craft things with words"--- you're a great story teller Max. I love this channel. Don't sell yourself short. Second: happy holidays to you and your awesome family.
I have an almost identical Eggnog recipe that was a Christmas tradition at my parents’ house back in the early 1950’s and still is at my house today. The recipe comes from a wooden-bound book entitled “Here’s How” Mixed Drinks, published in 1941 by Three Mountaineers, Inc. of Ashville, N.C. The recipe is as follows: (Beat the whites of 6 eggs until stiff and add one level cup of powdered sugar. Whip the yolks to froth and stir them slowly into the whites. Pour in ¼ cup Jamaica Rum and 1 pint fine whisky, followed by 1 pint rich cream, stirring gently all the while. Pour into cups and sprinkle with nutmeg.) This is a delicate concoction and care should be taken not to “break” the egg whites when mixing. Always chill before serving. I have drunk copious amounts of this wonderful elixir and have never gotten drunk, only warm, fuzzy and sleep... I like to add some vanilla to mine and have experiments around with other liquors. Once I made it only with Don Papa dark rum from the Philippines which is infused with vanilla…it was excellent. Unfortunately, I haven’t been able to get Don Papa rum since the COVID mess started. Enjoy!
Thank YOU, Max, for your content. A perfect combination of cooking, humor, and history, nothing less and nothing more. Nothing about your show feels superfluous, and yet it does NOT feel bare-bones either. It's just right. You deserve every single one of those 477k subs.
This is similar to my mom's moose milk recipe. A Canadian military Christmas drink: milk, cream, lots of booze, some spices but then it is refrigerated for 2 weeks minimum. It is served over vanilla ice cream. The longer the aging the better it is the milk proteins react with the alcohol and everything just smooths out. You can not taste the booze, you do not know it is there. You have to be careful drinking it because if you forget it is alcoholic you land on the floor after 3 glasses.
Your channel’s name popped in a discussion in a university art history class, and I was just full of glee Apparently our professor is a subscriber of yours Cheers 🥂
This is such great fun to watch a year later... at 1.5M subscribers. 😻 So much appreciation for all you do, Max (and of course, José as well)! Cheers! 🥂 💖
Wanna know the best thing about these rip-roaringly boozy eggnogs? They're shelf stable. Some folks in colonial America liked to mix up huge batches and store them in their wine cellars, treating them like vintages.
I love how salt, spice, sugar, and booze was used as a preservative long ago. I think it might be better than what we put into our bodies with chemicals today.
Great, now I'm going to have such things as "shelf stable alcoholic eggnog" in my history, and I'm going to have to explain why I have a year-long supply of eggnog to my guests. It's already bad enough around holiday season, I'll tell them to blame you!
You using both metric and imperial measurements and specifying the quantities for medium, large, and extra large eggs are those details that show that this channel gets a lot of work put in it, new sub!
I’ve watched the Townsend’s for years, and I was just as thrilled to find your channel shortly after you started. I love the way you present the history, and I love your honest reviews of the food you make. Good has come from this crazy year.
Same! I grew up traveling around with me dad and having a hands on history and absolutly loved it. Then in HS when to an actual school becaus ehe didn't have that job anymore and I honestly almost despised history. Tasting History has brought back that adoration and love for history that I had and wish so hard that teacher would either use his videos or find other ways to teach/add to teaching
@@anhero2377 As per the affidavit of the soldier, the Hessians didn't even get the sack (wine), as they were not drunk at the battle. Might've been an alternate history if they had had a small tipple for extra courage (not that by all accounts they were found wanting in bravery, merely in organization and preparedness).
My theory for how it came to be associated with Christmas is simply that, as the recipe called for leaving it in a cool area, that's much easier to find in the winter as opposed to another season, , especially in the days before modern refrigerators, so it made sense that it would be made mostly during that time of year.
2:48 that whiskey distillery is still on operation today in fact! You can visit it whenever you go to Mount Vernon and actually buy the whiskey based on his original recipe!
Thats pretty much what it was really yeh lol Funny how modern people think they invent everything isnt it, we just keep repeating what our ancestors already did.
@@StonedtotheBones13 yeah, if you look up the recipe for Philadelphia Fish House Punch I think the people who signed the Declaration Of Independence drank like 87 bowls of the stuff for the after party
My girlfriend and I made this last night for New Year's Eve. It was fantastic even without ageing it. Thank you Max Miller for an amazing recipe and an amazing show. You knock it out of the park.
They knew how to party back then. Max, you are a breath of fresh air on the internet. Funny, and informative and have the best dressed Pikachu. Happy Holdays and Happy New Year. 🎄😁
Yo i was literally just talking to a coworker about how to make eggnog, and brought up how i hoped a RUclips channel i liked made a video on it. And voila! Wish granted. And good lookin out for John and using nutmeg 👍
Yes! Our dad adored that show, along with "As Time Goes By", which used to pair with "Keeping Up Appearances" on PBS. Our very Spanish dad would enthusiastically imitate Hyacinth, and loved the entire ensemble. We loved it too, but we especially loved it because it was a hoot watching him watch.
Grandfather Dugan used to make an equally lethal eggnog. Like GW's recipe it used a variety of liquors, fresh eggs, etc. The mixing bowl 🥣 was huge. It was keep in the food pantry, which was cool, under a cheesecloth to age a week. I once peeked at it & it was quite foamy. It was guaranteed to knock you on your kester, for sure. Everyone went to bed early Christmas night & by midnight after 2 glasses of it on New Year's. My cousin has the recipe & I need it for the family history. I think Grandfather got the recipe in Virginia. When he lived there. It was easy to get the ingredients in Norfolk, even during Prohibition. You just had to know someone. 😁
As I was watching this, I texted my older brother that we should make eggnog next year. because it looks simple and delicious. He replied with a link to this video. Hahaha.
@@bsteven885 I've made my own eggnog. Not using this recipe, but it was great regardless. You definitely have to let it age for a bit though. Waiting 24 hours improved the taste significantly. So it should be made well in advance.
LOVE this!!! I hail from Canada, and the far-reaching effects of your blog are felt afar!! The amount of research involved in each episode is ASTOUNDING to me. Love recipes, history and the work involved in historical accounts of the products promoted here is simply "astounding" Max and Hose. Thank you.
this is my favourite channel on youtube. reminds me of all the wholesome cooking shows i used to watch when i was a kid, but with the added benefit of a history lesson. I cannot tell you how fantastic your work is, and as a 32 year old man - i may have a man crush on you lol
Thank you for the recipe and history. We raised 250 laying hens for years so I have been a huge fan of homemade eggnog for Christmas. I always include nutmeg and everything but the sherry. There is nothing like it. A thought about the serving temperature and storage, it would obviously be easier to chill and store in winter, be a great source of calories and a good way to preserve/use precious end of season dairy. It also makes great French toast.😁❤
I just want to say I absolutely adore this channel. I feel just like I did when I first found Defunctland, "how can this channel be so well made and perfectly suited to my interests?" Keep up the great work my dude!
What a modest and entertaining man, a natural broadcaster who is engaging with his knowledge which he makes light of. He deserves his success and I look forward to many more episodes - and this from one in England who is never offended by Max's jests at us.
This genuinely needs to be a show on TV/Netflix/whatever. Such a great concept and always SO cool. Truly the best way to really “experience” the past. You’re awesome - love your energy, dedication and delivery. Never stop doing this!
The stuff you get at the store is made considerably better by adding 1 part gold rum to 2 parts storebought. I treat the stuff you get at grocery stores as a mixer/concentrate. And from some reading I've done, I think that's what it was originally meant to be. Since the golden age of cocktail culture, house parties, and the grocery store of the 1950s/1960s, people have just started drinking a lot less booze...especially spirits. Another thing that should be noted is that the storebought stuff is also a great ingredient...you can basically just cook a bit of a roux and temper storebought eggnog like it were a custard (because it is one), then cook it like American pudding and it sets...quite well. It makes a pretty good dessert.
I am so happy knowing you also watched Keeping Up Appearances. Such a hidden gem! I make eggnog every year and it makes me sad more people don't love it because of the store bought syrup crap.
@@TastingHistory they really aren't. I've converted a few people by having them taste mine in comparison. Maybe next year you could do Coquito for the holidays! I'll be sampling it this year after hearing its the Puerto Rico equivalent to eggnog!
I made this in 2019 and found that that foamy head incorporates a bit better after a little more aging. I'd wait for about two weeks myself. I added a bit of vanilla to mine, which was excellent.
I recently retired as a history teacher, and with some of my extra time I’m able to watch your videos. I appreciate your efforts and all the details you share. I’m really enjoying them. When I was in the classroom on the last day of class before Christmas break, we would do a food celebration for recipes from around the world. Students could bring in favorite holiday recipes connected to their family’s heritage. I would require them to do a little history research which reminds me of what you’re doing here. Today would’ve been the day for that experience. I miss being in the classroom. By the way, I love my homemade eggnog topped with freshly ground nutmeg Thank you.
Love the Hyacinth Bouquet reference. Keeping up Appearances is one of the classics!! Just recently discovered your channel. Absolutely love it! The cooking, the history, the tasting! A magical combination!!!
There is an Italian recipe that you may consider for the post-holidays: minestrone. One of the original Italian cookbooks (meaning, written after Italy had stopped being merely a geographic expression and had become a country) was Pellegrino Artusi's "La scienza in cucina e l'arte di mangiare bene". If you can locate a translation in English, the recipe for minestrone (not "ministreone soup" which in Italian sounds like "big vegetable soup soup") has a fantastic introduction in which he describes a trip to Livorno and how he ate minestrone and spent the night with "a revolution in his guts", just to learn a few days later that the cholera pandemic had reached Livorno and the place where he spent the night and ate had been hit hard, so he likely had a mild case of cholera. I think this episode is particularly well-fitting to our current times. (If you happen, check out also what he says about asparagus.)
I will have you know, missy, that Italy was NEVER "merely a geographical expression". We may have been citizens of other countries, but we never were those other countries.
@@alicetwain Sure and so did Napoleon and the Huns and all the others that occupied the Italian peninsula. They "occupied" Italy. But Italy always had her own people and her own language.
Italy was invaded so much because of the food. All those great aromas,,,, other countries with lesser foods just went ‘yup, we invade there next’. Italians just kept cooking!!
You and Townsends are a match made in heaven. Obviously it can’t happen all the time, but any more future collabs between you guys can’t come soon enough!
Yup it was essentially the drunken rap battles of history 😂 And if you think this is cool look up the welsh festival of Mari Lwyd, where you essentially have to rap battle with a horse skull to keep it from breaking into your house and drinking all your alcohol
Congratulations on your elation re membership, Max. Much, much deserved. And, by the way, I did make this whole recipe once, and it was a knockout. Merry Christmas to each and every one of us!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Nutmeg in the recipe and on top? It just doesn't get any better.
Loved the shout out to you 🥰
YES! Dream come true
You said it, John!
Collab when?
An absolute truth
So where do you stand on eggnog? Yay or nay?
Always a yay
I’ve never had it.
A million times yaaasss
YAY!! All the YAY! I put it in coffee, make ice cream out of it, and have an awesome cheesecake recipe for it.
Yay! Give me that sweet, drinkable mayonnaise
Tasting History: master class in content development during 2020, a year in which vlogging increased greatly due to pandemic conditions. Tasting History creator Max Miller presented his videos while seated at a dining table, adding overhead cooking shots and historic artwork, without travel, gimmicks or headlines as bait. His content was so informative and entertaining that he gained almost 500 thousand subscribers in 10 months.
summed it very well, sir
Yeah, Lisa. Quality product, what the masses really want, and he also jokes around a bit too and does not seem stuck up. I hope he can keep this up a long time. It is a rare good thing to see.
Yes to all of the above. Just had to mention the pokimons 💝
@@oshradu yeah, it was probably all down to the Pokémon cameos 😉
Seriously though, I love this channel! It's hard to believe he's so new to this, as he presents so naturally it feels like he must have been doing this for years!
That sums it up nicely! And the Pokémon Easter egg/cameo as a cherry on top
"He's English so it's impossible to say how he pronounced it" Is HONESTLY one of the most accurate statements i have ever heard
true that ^^
I'm English and I think you meant to pronounce _HONESTLY_ as _HONESTLY_ rather than _HONESTLY_ as you posted.
Merry Crimbo😀
Obviously, it's pronounced Throatwarbler Mangrove.
@@sizer99 " Excuse me, Sir, could you mispronounce 'Frome' for me?" - "Portsmouth" - "That´ll do."
The Hyacinth Bucket reference fid it for me...
Holy shit twice in one week? We are truly blessed this Christmas season
Spreading that Christmas cheer
he's trying to make us all fat :)
Agreed!!
It's a cHRisTmAs miRAclE
@@georgedaviladurendal7055 and happy at that!
That drawing of a camel. The artist who drew it may never have actually seen one in person, but he for sure had an intimate understanding of their temperament.
I know one who just realized that he is too fat for the squeeze and is taking full advantage of this fact. Yeah.
This channel is literally art, we must preserve it for future historians.
🤣 sounds like you’re already killing me off.
@@TastingHistory I mean don't most artists become really famous after they die 🤔🤔🤔
Does that involve locking Max in a salt mine?
agree, .... rofl the comments
*for future TASTORIANS ... I think you mean
The Dutch version of eggnog is called "Advocaat", when I was young (74 now) I was considered a ladies "drink". It was served in low champagne glasses and one had it using a really tiny spoon. It was quite strong. My mother-in-law used to make it and her husband and I got completely plastered on it on several occasions. That was in Belgium, city of Gent, in the province of East Flanders.
The alcohol used was 65 % genever (130 proof).
Fascinating! What would you do with the tiny spoon when it was present?
🎄🎅🏻💬I'd be a big advocate of that ...was it traditionally served during Christmas?
No, it's for Easter
Oh, my mom likes that drink. She has it, I think with gin. She's Scottish, and I thought the drink came from there.
"Eveninks and morninks,
I drink Warninks - Warninks Advocaat" UK advertising jingle from my childhood.
"I'm not sure what I am tasting for but I did as George Washington suggests" ... ah a true patriot I see
That's also why you start by mixing the liquors. That's when you start tasting frequently.
@@olenickel6013 Yep, and when Christmas come, the bowl is empty ... And you have to start making more just before your guests come for the party.
@@marcuskylemarcuskyle222 That's the secret to the recipe.
I love seeing how grateful he is for 4 thousand subscribers and looking down and seeing that he's now at almost 2 million
And as I watch it, he's almost up to 3 million. 😏 He is a delight.
@@ptaylor4923 Yup....dude is a treasure. I love his work.
It's great seeing good people succeed. These videos are entertaining and informative. Win/Win Plus the old recipes are Win #3.
I see max has gone from talking about his fiancée to having a wedding ring. Congrats max!!!!!! Ur channel is the best
Awwwwe that is so heartwarming!! Congratulations Max!
You're right, I hadn't noticed! Congratulations Max and José!!
Awww that's so sweet 😊❤
I will refrain from making jokes about drinking Max's creamy nog juice then since he's s married man
Congrats, Max! And a wedding during 2020 to boot!
@@mdstanton1813 How about just refraining from it because it's gross and not as funny as you think? The fact that he's married doesn't have any bearing on how creepy and disrespectful it is.
To me, eggnog being a christmas tradition makes sense because that's when it was cold enough to safely age eggnog before refrigeration.
....very perceptive
It snowed slot. You saw valley forge. 🙂
Would explain the frequent tasting, checking to see if the milk/cream/eggs went off...
@@anarchorepublican5954*perceptive😊
With the amount of booze going into this is should keep even in somewhat warmer climates.
First rule of writing a cookbook: always cite your sauces.
That pun batters my brain, stop egging us on with half-baked notions. You must always rise to the occasion and set on your goals!
We just made this and you’re not kidding - this is the booziest, smoothest, most delicious eggnog I’ve ever had. We quartered the recipe and put most of it in a bottle in the fridge but not all the liquid fit so we had to take care of it and honestly it’s hard to believe it’ll get better because it’s already amazing. Thank you for doing the research and sharing it with us!
@Alicia Marsh-Evans - I know. The kids love it!
MossyMozart I would not give that kind of egg nog to kids lol.
We did this too! We are the kids (in our 30s) we quartered the recipe, ran out, and made it again! Lol
Julie Lujano lol
@@MossyMozart 🤣🤣🤣🤣🤣 hic
That "I'm frustrated" screen cap of John Townsend: *chef kiss*
That was hilarious.
That made me lol
0:30
I found him around this time, the algorithm deffinetly loves Max Miller lol
Its been 2 years since this video was uploaded
I've followed Max since quarantine. He deserves all the success he is getting.
So happy for Max and Jose, I also leaned on this channel during lockdown and it was a ray of sunshine from the start.
@@LordVader1094and i love it. I’ve. Watched many times…., yes even 2 years ago….it’s so interesting. … I have the courage to actually make it this weekend!…😂🎉🎉…o I’m following very carefully. Ttoday🎉😊
You say "thank you for watching", I say "thank you for being part of this amazing youtube community that does history for fun".
Honestly, it's AMAZING that we now have a food history RUclips channel, we were really missing out on this!!
Also, congrats for the amazing growth the channel had this year, Max!
You are making me blush ☺️
Check out Townsends channel. He has been doing historical food for years, though with more of a colonial American focus.
Here here!
@@TastingHistory You are adorable when you blush. :-) Also congratulations on getting married to your fiancé.
I laughed hard at "Don't want to upset Jon Townsend" - especially the pic you chose. Thank you for that. This whole video is a gem.
Jon*
"...do not want to offend Townsend"
no nutmeg can do that indeed
That really mad me chuckle 🤭
*frustrated Townsend noises*
Nutmeggnog
I laughed REALLY loudly at that part. I think my landlord thinks I'm insane.
For those curious about how it responds to aging, my family's eggnog recipe is very similar to this (all cream rather than half milk, and a good deal more sugar, but otherwise right on the money). Over the course of the first few days the flavors blend and the edges of the alcohol mellow. We have aged it for as long a year before. It was still delicious after a year's aging though I'm not sure it had really improved after the first few months.
Does the milk and eggs not go bad?
@@TheLiddell4The recipe ends up being around one-fifth hard liquor by volume, so it should be difficult for mold or bacteria to take root.
Yes, I also age mine, and I think a couple weeks smoothes it all out.
I tried aging a similar recipe and the strangest thing is the longer it sat, the milder it got. I tried it yesterday and didn't realize how much punch it had until I tried to stand up and nearly fell over!
I've had it up to 5 years old and it was fantastic!
I'd love to try this, but that's A LOT of hard liquor... it's not worth spending so much money for something I'll barely use.
Love the show. I haven't read all 3000+ responses, but regarding the aging process, but I wonder if the effects of aging in a "cool" but NOT QUITE REFRIGERATED might effect the recipe a little more... not just the alcohol blending, but maybe the dairy aging, while kept sterile by the alcohol... ???
I can’t believe this channel only started 9 months ago. It’s just so well made.
I think he has a background in performance!
Hear! Hear!
Tastorians! We have a name people! Thank you Mr Miller for bestowing a title on us that we will bear with honor! And thank you for bedighting our year with many wonderful videos! Merry Christmas!
Bedight! Huzzah! Thank you.
@@TastingHistory i keep thinking of poe's poem "the conqueror worm" when i hear the word "bedight." and then i recite that poem like cartman singing "come sail away" because i can't help myself. :\
After I heard him say "Tastorians" I immediately said out loud (to myself): " Oooooh good word"
Good use of 'bedighting'; 10 out of 10.
We accept the name😤
The fact you seamlessly incorporated a Hyacinth Bucket reference made my day!
Sheridan would be enthralled!!!
I bet the Christmas episodes are good - it's been so long since I saw the show.
"Feel free to cut it in half"...
You underestimate my staunch commitment to historical accuracy.. Good day sir!
Huzzah!
*”I SAID GOOD DAY SIR!!”*
😆❤️
18th century hard liquor had a much lower alcohol content.
@@oltedders Uh...not quite, at all, but whatever you have to tell yourself
So how tipsy did you get?
My favorite eggnog related history tale has to be the west point eggnog riot, which took place on christmas 1826. Basically, alcohol had been banned at the academy but the cadets still wanted to have their annual christmas party so they smuggled in a couple gallons of whisky to make eggnog out of. It started out as just a small party but once the guards started finding drunk cadets it basically led to a riot of fully armed, drunk cadets. They caused hundreds of dollars in damages and a bunch of people were expelled. Also future Confederate president jefferson davis was there, which has always made the whole thing a million times funnier to me. I probably did a horrible jon explaining it but if your looking for a fun thing to research id highly reccomend looking it up.
You actually did a decent jon explaining it.
"The West Point Egg Nog Riot" is the best title to anything, ever.
I think that 'History Guy' has a video.
Unfortunately, it wouldn't be the last time "Confederates" would riot in and cause damage to federal buildings: from 12/1826 to 1//6/21.
"Taste frequently. Pass out. Wake up on New Year's Eve. Repeat as needed." Love this recipe.
I mean... *looks at the distance between Christmas and New Years*
*looks at the "time to set" in the recipe*
Checks out
😂🤣Happy New Year 🎆🎊
Small note. Dark rum isn’t really a designation for rum. The recipe specifically calls for Jamaican rum. At the time it was the preferred alcohol of the colonies and a specific style of rum and different styles of rum very greatly. This recipe is going to be good regardless but I would suggest finding specifically a Jamaican pot stilled rum.
Smith & Cross will be your best bet. Widely available and most importantly plays well with nutmeg. Nutmeg really doesn't mix well with several different rums.
@@MartinEB72 Appleton Estate works well too.
Hik😜
@@MartinEB72 Not everyone will like the hogo funk that S&C brings to the table. I would reach for Coruba, or Appleton Estate.
I like it with Kahula instead of rum or brandy.
"Hyacinth Bucket, lady of the house speaking." one of the greatest characters in television.
“This is not a Chinese take away, this is a highly desirable Pearl white slimline telephone with no oriental association whatsoever”
I havent thought about keeping up appearances in years. My grandmother loved that show.
"It's Bouquet, dear..."
@@rionmotley2514 you beat me to it
love the reference!
Quick story time- I did my first year of college in Scotland and (being American) I was placed in a dorm full of mostly other international students. We decided to have a big hodgepodge holiday dinner to share traditional foods from all our countries, and one of the things I made was my family’s eggnog recipe. :) A foodie friend from Portugal was OBSESSED with it. I ended up drawing him for Secret Santa, and gave him the recipe along with all the ingredients and a nice big glass. Kind of love learning that eggnog is as American as George Washington; makes me feel like I picked a good cultural recipe to share!
Eggnog actually originates from the Celts!
Sounds like a terrific dinner!
Would love to know your family recipe!! 😊
'Eggnog is as American as George Washington'; so not at all then, considering that both eggnog and George originated from England?
@@MBKill3rCat Shut up, nerd. You're wrong
"So, to not upset John Townsend, I'm adding nutmeg." LOLOL
In all fairness, we owe a lot to the Townsends, so the least we could do is allow him the nutmeg.
@@wyndiahighwind7477 agree 1000%!
After watching this episode, my wife went to the kitchen and made a "meadnog" !!! It was awesome!!!
Greetings from Germany
Replaced the booze w/Mead? That sounds good actually...and I just so happen to have a batch of Mead in my pantry lol....might try it.
that sounds wunderbar
Seeing Max’s reaction go from “Oh sweet” to “Oh boozy” was gold.
"impulse bought a horse.". December to remember: horse with a giant bow on it.
Camel peeping >.
The History Channel needs to give you your own full blown show with a gigantic budget. You deserve it. And you need it if you’re gonna get your hands on all of the obscure and ridiculous ingredients you’ve mentioned over the past few months. Someday. If that’s what you want. Until then, Merry Christmas to you and Jose and the kitties!
Thank still looking for that sow’s udder. 🤣
@@TastingHistory
Have you tried contacting the nearest pork processing plant?
He's too good for the History Channel, let them rot!
@@0neDoomedSpaceMarine 😂
@@TastingHistory I thought it was a sow’s uterus... 🤔
I’ve been making this exact GW eggnog recipe for decades. Your description is 100% accurate. It’s spectacular
Hello nutmeg my old friend, i have come to cook you once again.Because cinnamon is soflty creeping left its seeds when i was sleeping
Winning comment
And the spices that were purchased from my store simply bore, so I must have my nutmeg.
Within the sound of slurping
Simon & Garfunkel are proud, I'm sure! 😁
@@Terrelli9 Nutmeg is a must have! 🤤😋
After 15 years of RUclips, I didn’t think there would be much that hasn’t been done. But you deserve this! Original idea, unique voice, unique cinematography. Keep it going, my dude
Ummmmm seems you don't do searches in those 15 yrs on youtube many eggnog videos have been created ;-0_
@@cindys.w.8566 Pretty sure he's talking about this channel as a whole, not this specific video.
You thanking us for watching your channel is like the lottery thanking a player for letting them award them the grand prize.
🤣 awww well thank you all the same
@@TastingHistory
You've been a well needed respite in 2020! Would love to see more videos on older treatments of meats (e.g. your chicken video) and/or meats that used to be eaten more regularly but are less common now. Just recently found a capon and am looking forward to preparing that after the holdiay! Thanks again and love your videos!
Hoping for 500k subs and then just a scant 2 years later, he's sitting pretty on 2M subscribers. Time sure flies and this channel has absolutely exploded.
First: "I envy their ability to craft things with words"--- you're a great story teller Max. I love this channel. Don't sell yourself short. Second: happy holidays to you and your awesome family.
Tasting History has been one of the best channels I've found this year, I've been a silent supporter but I wanted to comment to thank you, Max.
Thank you!
"Im drunk."- George Washington 1790
🤣 never makes it into the history books.
I have an almost identical Eggnog recipe that was a Christmas tradition at my parents’ house back in the early 1950’s and still is at my house today. The recipe comes from a wooden-bound book entitled “Here’s How” Mixed Drinks, published in 1941 by Three Mountaineers, Inc. of Ashville, N.C. The recipe is as follows:
(Beat the whites of 6 eggs until stiff and add one level cup of powdered sugar. Whip the yolks to froth and stir them slowly into the whites. Pour in ¼ cup Jamaica Rum and 1 pint fine whisky, followed by 1 pint rich cream, stirring gently all the while. Pour into cups and sprinkle with nutmeg.)
This is a delicate concoction and care should be taken not to “break” the egg whites when mixing. Always chill before serving. I have drunk copious amounts of this wonderful elixir and have never gotten drunk, only warm, fuzzy and sleep...
I like to add some vanilla to mine and have experiments around with other liquors. Once I made it only with Don Papa dark rum from the Philippines which is infused with vanilla…it was excellent. Unfortunately, I haven’t been able to get Don Papa rum since the COVID mess started. Enjoy!
No, Max. Thank YOU for making 2020 and quarantine a lot more bearable 💖
🥰
I truly enjoy this channel, Merry Christmas Max!
⛄🎄⛄
Hear, hear!
Thank YOU, Max, for your content. A perfect combination of cooking, humor, and history, nothing less and nothing more. Nothing about your show feels superfluous, and yet it does NOT feel bare-bones either. It's just right. You deserve every single one of those 477k subs.
Exactly. Thank you, General Rubbish.
This is similar to my mom's moose milk recipe. A Canadian military Christmas drink: milk, cream, lots of booze, some spices but then it is refrigerated for 2 weeks minimum. It is served over vanilla ice cream. The longer the aging the better it is the milk proteins react with the alcohol and everything just smooths out. You can not taste the booze, you do not know it is there. You have to be careful drinking it because if you forget it is alcoholic you land on the floor after 3 glasses.
That was the major change in this too, when we made it. At first it's sharp and the booze is harsh. After a week, it's barely noticeable.
Should definitely try that, it sounds amazing... what sorts of booze did she use? Just the same as what was used here?
@@somedorkfromspace um it was two kinds of rum. A light rum and a dark rum
It is from Martha Washington s cookbook. She inherited it from her family. There is a facsimile of this cookbook.
“Keeping up appearances”, oh one of my FAV British comedy, right next to “Red Dwarf”and “Are you being Served?”
"It'll ride up with wear"
Max's face when the alcohol hit 😂😂
I likes me drink
Your channel’s name popped in a discussion in a university art history class, and I was just full of glee
Apparently our professor is a subscriber of yours
Cheers 🥂
😮 I love this so much!
@@TastingHistory the feeling’s mutual, mate
Happy Holidays!
This is such great fun to watch a year later... at 1.5M subscribers. 😻 So much appreciation for all you do, Max (and of course, José as well)! Cheers! 🥂 💖
I watched this last year and thought the same thing.
Wanna know the best thing about these rip-roaringly boozy eggnogs? They're shelf stable. Some folks in colonial America liked to mix up huge batches and store them in their wine cellars, treating them like vintages.
I love how salt, spice, sugar, and booze was used as a preservative long ago. I think it might be better than what we put into our bodies with chemicals today.
Great, now I'm going to have such things as "shelf stable alcoholic eggnog" in my history, and I'm going to have to explain why I have a year-long supply of eggnog to my guests. It's already bad enough around holiday season, I'll tell them to blame you!
@@davidthedeaf On the other hand, ethanol isn't really that healthy. Nor is table salt or sugar if consumed in excess.
@@Kenionatus water can kill you if consumed in excess. That does not mean much.
@@davidthedeaf but water doesn't degrade your liver
You using both metric and imperial measurements and specifying the quantities for medium, large, and extra large eggs are those details that show that this channel gets a lot of work put in it, new sub!
I’ve watched the Townsend’s for years, and I was just as thrilled to find your channel shortly after you started. I love the way you present the history, and I love your honest reviews of the food you make. Good has come from this crazy year.
Here you are, 2 years later - a TWO MILLION!!!
Congratulations, keep up the great work!
They grow up so fast
"he's english, so its impossible to say how he pronounced it" sick burn
Where the accent changes from street to street.
@@kyndramb7050 and everybody knows your naaame... wait
Nuts, Rosbifs cannot pronounce English properly *. . .*
@@letoubib21 Froggies are even worse at English, & can't roast beef.
;)
@@gideonroos1188 We speak ENGLISH in the US as the only "American" languages spoken are the indigenous languages of the American Indians.
This channel combines my 3 favorite things: history, food, and humor: not exaggerating when I say this channel was the best part of my 2020. 😊
i feeel thee same!
Same! I grew up traveling around with me dad and having a hands on history and absolutly loved it. Then in HS when to an actual school becaus ehe didn't have that job anymore and I honestly almost despised history. Tasting History has brought back that adoration and love for history that I had and wish so hard that teacher would either use his videos or find other ways to teach/add to teaching
To be fair Max, George was also good at giving OTHER people really bad Christmases too. Just ask the Hessians.
Did they get the sack?
@@ultrademigod Yes, Funk. They got the sack.
@@anhero2377 As per the affidavit of the soldier, the Hessians didn't even get the sack (wine), as they were not drunk at the battle.
Might've been an alternate history if they had had a small tipple for extra courage (not that by all accounts they were found wanting in bravery, merely in organization and preparedness).
You could also ask his slaves :/
@@tracyy.6110 The ones his willnsaid were supposed tongobfree when Martha died only for her to do an end-run around that to pass them on?
My theory for how it came to be associated with Christmas is simply that, as the recipe called for leaving it in a cool area, that's much easier to find in the winter as opposed to another season, , especially in the days before modern refrigerators, so it made sense that it would be made mostly during that time of year.
2:48 that whiskey distillery is still on operation today in fact! You can visit it whenever you go to Mount Vernon and actually buy the whiskey based on his original recipe!
Omg i love the Townsends reference! I love that channel and yours! Merry Christmas!
He’s awesome!
So George Washington would get drunk with his homies and have freestyle battles lmfaooo
maybe hamilton wasn't so historically inaccurate after all! lol
Thats pretty much what it was really yeh lol Funny how modern people think they invent everything isnt it, we just keep repeating what our ancestors already did.
They also had huge pot farms.
So a fun fact about the constitution signing (and probably many other historical meetings): So. Much. Alcohol
@@StonedtotheBones13 yeah, if you look up the recipe for Philadelphia Fish House Punch I think the people who signed the Declaration Of Independence drank like 87 bowls of the stuff for the after party
This was such a HUGE hit when I made it last year I am actually DOUBLING this recipe thus year.
This is the absolute BEST egg nog ever!
Thanks Max!
I needed to hear the Townsend reference again. I love amicable RUclips crossovers :p
🤣 he’s a hero of mine. His show is like a warm blanket and a glass of eggnog.
“I think we’re sitting at 450K, maybe even a little bit more by the time I post this.” Oh, a just a few more. Just 22 THOUSAND more! 🎉🎉🎉
🥳
@@TastingHistory and it's truly earned! Thanks for all those wonderful videos :)
My girlfriend and I made this last night for New Year's Eve. It was fantastic even without ageing it. Thank you Max Miller for an amazing recipe and an amazing show. You knock it out of the park.
I loved this! Went to Mt Vernon many times as a kid. My aunt lived only a few miles from there.
They knew how to party back then. Max, you are a breath of fresh air on the internet. Funny, and informative and have the best dressed Pikachu. Happy Holdays and Happy New Year. 🎄😁
Thank you 😊. Have a wonderful holiday!
Yo i was literally just talking to a coworker about how to make eggnog, and brought up how i hoped a RUclips channel i liked made a video on it.
And voila! Wish granted.
And good lookin out for John and using nutmeg 👍
We are in sync 🤣
Nutmeg is de rigeuer, whatever George Washington had to say on the matter.
Use the Williamsburg Cookbook recipe for eggnog, it is the same but no sherry. Excellent.
Yes! Our dad adored that show, along with "As Time Goes By", which used to pair with "Keeping Up Appearances" on PBS. Our very Spanish dad would enthusiastically imitate Hyacinth, and loved the entire ensemble. We loved it too, but we especially loved it because it was a hoot watching him watch.
Did Dad mimic the instructions she would give her poor husband while driving?
"MIND THE CYCLIST!!"
"He's on the footpath!"
@@dontbefatuousjeffrey2494 Absolutely! But he most loved to imitate Onslow. And he adored scenes with Onslow and Hyancinth together!
@@melenatorr What a fabulous mix of opposites! Your Dad sounds like a fun man :-)
@@dontbefatuousjeffrey2494 Oh, he was! He knew it, but that just added to things. He also loved "Fawlty Towers".
I'm still amazed that Keeping Up Appearances was aired in the US. I'm not even sure why I'm so taken aback by it either.
Grandfather Dugan used to make an equally lethal eggnog. Like GW's recipe it used a variety of liquors, fresh eggs, etc. The mixing bowl 🥣 was huge. It was keep in the food pantry, which was cool, under a cheesecloth to age a week. I once peeked at it & it was quite foamy. It was guaranteed to knock you on your kester, for sure. Everyone went to bed early Christmas night & by midnight after 2 glasses of it on New Year's. My cousin has the recipe & I need it for the family history. I think Grandfather got the recipe in Virginia. When he lived there. It was easy to get the ingredients in Norfolk, even during Prohibition. You just had to know someone. 😁
Twice in a week??? AND with a “keeping up appearances” reference???!! What a good way to start my break!
It’s a Christmas treat 😁
@@TastingHistory thank you for the unexpected Christmas gift!
Is it my imagination or does Max get prettier every single episode!? He's getting so perfect he's starting to look like an animation.
He's getting THICC. I want to pinch his cheeks everytime I see him.
As I was watching this, I texted my older brother that we should make eggnog next year. because it looks simple and delicious. He replied with a link to this video. Hahaha.
Tania, have you finally made the Eggnog? How does it taste? :-)
@@bsteven885 I've made my own eggnog. Not using this recipe, but it was great regardless. You definitely have to let it age for a bit though. Waiting 24 hours improved the taste significantly. So it should be made well in advance.
LOVE this!!! I hail from Canada, and the far-reaching effects of your blog are felt afar!! The amount of research involved in each episode is ASTOUNDING to me. Love recipes, history and the work involved in historical accounts of the products promoted here is simply "astounding" Max and Hose. Thank you.
this is my favourite channel on youtube. reminds me of all the wholesome cooking shows i used to watch when i was a kid, but with the added benefit of a history lesson. I cannot tell you how fantastic your work is, and as a 32 year old man - i may have a man crush on you lol
Wholesome.
Hic 🤪
"As to not upset John Townsend" I laughed out loud at this, the man likes his nutmeg.
I feel that it's his response to the internet having its ways with him following instructions that always had nutmeg.
I love him for it
Even ever Starbucks has a bottle of nutmeg for customers.
In Mexico our eggnog is always boozy. It's called Rompope if anyone is interested.
👊
That is WAY more fun to say than egg nog
@@clairewhite6907 yup, it's even funnier considering that traditionally it was (and still is) made by nuns.
@@gabyflores9412 I mean if you can't date or do stuff but alcohol is cool, may as well live it up any way you can.
@@gabyflores9412 That’s hilarious 🤣❤️
“….impulse..bought a horse..!!!” LOL! Love your videos, recipes and humor! Found you about a month ago and I’m so glad that I did! Thanks, Max!!! ♥️
Thank you for the recipe and history. We raised 250 laying hens for years so I have been a huge fan of homemade eggnog for Christmas. I always include nutmeg and everything but the sherry. There is nothing like it. A thought about the serving temperature and storage, it would obviously be easier to chill and store in winter, be a great source of calories and a good way to preserve/use precious end of season dairy. It also makes great French toast.😁❤
French toast, you say... now that's a clever idea. Must try it!
"It's the Bucket woman!!" Keeping Up Appearances is hilarious :D
it was a perfect reference!
I just want to say I absolutely adore this channel. I feel just like I did when I first found Defunctland, "how can this channel be so well made and perfectly suited to my interests?" Keep up the great work my dude!
The holidays at Mount Vernon are magical. I am definitely going to try to make this! Thank you, Max! Love your content and your recent book. 😁
What a modest and entertaining man, a natural broadcaster who is engaging with his knowledge which he makes light of. He deserves his success and I look forward to many more episodes - and this from one in England who is never offended by Max's jests at us.
This genuinely needs to be a show on TV/Netflix/whatever. Such a great concept and always SO cool. Truly the best way to really “experience” the past. You’re awesome - love your energy, dedication and delivery. Never stop doing this!
"God damn, this eggnog be banging."
-- George Washington, 1778
Washington, washington
20 feet tall
made of rad-i-a-tion...
the british beware
the british beware
he's coming, he's coming, he's coming...
The stuff you get at the store is made considerably better by adding 1 part gold rum to 2 parts storebought. I treat the stuff you get at grocery stores as a mixer/concentrate. And from some reading I've done, I think that's what it was originally meant to be. Since the golden age of cocktail culture, house parties, and the grocery store of the 1950s/1960s, people have just started drinking a lot less booze...especially spirits. Another thing that should be noted is that the storebought stuff is also a great ingredient...you can basically just cook a bit of a roux and temper storebought eggnog like it were a custard (because it is one), then cook it like American pudding and it sets...quite well. It makes a pretty good dessert.
I am so happy knowing you also watched Keeping Up Appearances. Such a hidden gem!
I make eggnog every year and it makes me sad more people don't love it because of the store bought syrup crap.
They aren’t even in the same ballpark of taste.
@@TastingHistory they really aren't. I've converted a few people by having them taste mine in comparison. Maybe next year you could do Coquito for the holidays! I'll be sampling it this year after hearing its the Puerto Rico equivalent to eggnog!
Dude... I cannot feel more glad to be part of the Tastorians, thank you for your amazing content.
Greetings from Spain.
I made this in 2019 and found that that foamy head incorporates a bit better after a little more aging. I'd wait for about two weeks myself. I added a bit of vanilla to mine, which was excellent.
Oooh vanilla sounds good! I will try that .
Pour slow through a cheese cloth or clean towel and foamy head goes away ~
I age mine at least a month, and I have had it up 5 years after and found that it only improved ever more!
I recently retired as a history teacher, and with some of my extra time I’m able to watch your videos. I appreciate your efforts and all the details you share. I’m really enjoying them.
When I was in the classroom on the last day of class before Christmas break, we would do a food celebration for recipes from around the world. Students could bring in favorite holiday recipes connected to their family’s heritage. I would require them to do a little history research which reminds me of what you’re doing here. Today would’ve been the day for that experience. I miss being in the classroom.
By the way, I love my homemade eggnog topped with freshly ground nutmeg
Thank you.
Love the Hyacinth Bouquet reference. Keeping up Appearances is one of the classics!! Just recently discovered your channel. Absolutely love it! The cooking, the history, the tasting! A magical combination!!!
There is an Italian recipe that you may consider for the post-holidays: minestrone. One of the original Italian cookbooks (meaning, written after Italy had stopped being merely a geographic expression and had become a country) was Pellegrino Artusi's "La scienza in cucina e l'arte di mangiare bene". If you can locate a translation in English, the recipe for minestrone (not "ministreone soup" which in Italian sounds like "big vegetable soup soup") has a fantastic introduction in which he describes a trip to Livorno and how he ate minestrone and spent the night with "a revolution in his guts", just to learn a few days later that the cholera pandemic had reached Livorno and the place where he spent the night and ate had been hit hard, so he likely had a mild case of cholera. I think this episode is particularly well-fitting to our current times. (If you happen, check out also what he says about asparagus.)
can back up that minestrone is absolutely delicious.
I will have you know, missy, that Italy was NEVER "merely a geographical expression". We may have been citizens of other countries, but we never were those other countries.
@@luisanagy except Metternich thought differently.
@@alicetwain Sure and so did Napoleon and the Huns and all the others that occupied the Italian peninsula. They "occupied" Italy. But Italy always had her own people and her own language.
Italy was invaded so much because of the food. All those great aromas,,,, other countries with lesser foods just went ‘yup, we invade there next’. Italians just kept cooking!!
You and Townsends are a match made in heaven. Obviously it can’t happen all the time, but any more future collabs between you guys can’t come soon enough!
I hope it happens. Maybe once the virus is gone.
@@TastingHistory Totally understandable, can’t have you fellas risking your health for content haha
Not only do your offerings educate and enlighten, they entertain greatly because of your most genial warmth and enthusiasm.
Christmas Pikachu is ready for some of that eggnog, he deserves it after being forced to dress like that.
He was the taste tester.
That's how he ended up in the outfit, even if he doesn't remember it.
@@Your-Least-Favorite-Stranger 🤣🤣🤣🤣🤣🤣
When they wrote the lyrics “she was drinking to much eggnog “ in grandma got ran over by a rain deer this is the eggnog she was drinking
😂🤣😂🤣😂🤣
That's no different than getting shithoused and having a rap battle.
🤣🤣
Ha! I just made a similar comment! LOL
Yup it was essentially the drunken rap battles of history 😂
And if you think this is cool look up the welsh festival of Mari Lwyd, where you essentially have to rap battle with a horse skull to keep it from breaking into your house and drinking all your alcohol
Congratulations on your elation re membership, Max. Much, much deserved. And, by the way, I did make this whole recipe once, and it was a knockout.
Merry Christmas to each and every one of us!