Making Christmas Dinner in a Coffee Maker

– Can we cook a whole Christmas
dinner in a coffee maker? – Let’s talk about that. (upbeat theme music) – Good Mythical Morning! – Welcome to the season
14 finale, but surprise, we have a very special week
in store for you next week. Counting down your favorite
episodes of the year, so click back here on Monday for that. And then join us back here for season 15 beginning January 7th. – And a quick mythical reminder, tickets are still available
for our live show in London. It’s a concert, on Friday, February 15th. All ticket info and links to
by are at – Now back in August, we experimented with cooking things in a coffee maker. And more recently BuzzFeed’s Tasty got in on the coffee maker
food game themselves. But it just so happens that we
had already been planning to make a whole Christmas dinner
in a coffee maker ourselves. – For you, and now is that time because Christmas is a time for family, and if your family is
on the lam from the law and stuck in a Best Western
in an unnamed desert city for Christmas Eve with
nothing to cook with except the motel coffee maker,
then this episode is for you. It’s time for putting things in things: coffee maker edition, Christmas
dinner edition, edition. We’re gonna be making a
bunch of different classic Christmas dishes using
only this coffee maker as our only cooking device. Now we know that Christmas dinner means a lot of different things
depending on where you are and how you cook stuff. So this is only one version of what your holiday table may look like. – What we’re gonna cook, two
sides, an entrée, and a desert. We’re gonna taste them
as we go, and at the end, we’re gonna show you our final
assembled Christmas dinner. Let’s get to brewing. – [Together] Round one. – Mashed ‘taters are a
staple of my holiday dinner because I love bland and mushy food that doesn’t try to steal the show. So we want to figure out how to use a coffee maker to make it. Okay Rhett get ready. – Ready.
– We got some pre-thawed frozen Ore-Ida Home Fries. Those are Potatoes. You’re gonna throw those in there along with some butter, so add them in. And then fill the reservoir
with milk, a little milk. I’m gonna put some cracked
pepper in there too just because why not.
– Crack it man. – And then for an added bonus, let’s take and put some gravy powder into the pot. Oh goodness. So as it– Alright, so that’s going in there. Alright, so let’s get this party started. Bing, and now we just wait for it to (mimics coffee bubbling) its way through. (clock ticking) Okay, now you can move that over Rhett, and then start to mash. Is this workin’? Alright, so we are now
mashing the potatoes. And it looks as if the hot milk has allowed
it to be mashable. Or has it? – It has, but I’m having to– – Do a little stir and mash. – I’m having to override
these Ore-Idas. (laughs) – Oh that’s not bad. Now mush, see you’ve
captured a whole thing in the middle of that.
– Yeah. I’ve got a potato ball in the middle.
– Raise that. – Oh let me– You gotta get my potatoes
outta that potato cage. – Okay, there we go. And now, I think that’s pretty good right? – Okay, yeah, let me
just get the last bit. – Okay, so we have a plate here, and then you’re gonna take that. Oh, you’re gonna do it like a diaper? – Yeah, look at this. – Okay, bring it over here. Turn, invert it. – It’s already–
– Oh it’s got what– – Maybe they won’t
notice there’s a filter. – It’s not a dumpling. – Hold on, hold on. – Now I want to taste it
without the gravy first because I don’t know
how good that gravy is. It looks to be a success. Dink it, oh, sorry, and– A little undercooked, but
nothing a little gravy won’t fix. – Yeah the gravy will take care of that. – Well we’ve already, we started in the middle a little bit. Okay, okay, okay. That’s some thin gravy. – We got a lot more gravy to go around. – Okay, taste it with the gravy. – Why are you chewing the
mashed potatoes so much? – Habit. – It’s already chewed. – Is that how, not it’s not, it’s mashed. Hey, so far successful.
– That’s a good taste. – [Together] Round two. Of course, every meal needs a veggie. And the veggie that is
both the most classic and the most trendy is Brussels sprouts. And a lot of people don’t
like Brussels sprouts because yo momma didn’t cook them right! And I don’t think the problem was that she wasn’t using a coffee maker, but we are going to
officially rule that out. – (laughs) – So you’re going to put
the Brussels sprouts, some bacon bits, and some craisins, we’re about to get craisin, into the filter, and this
is just chicken stock that you’re going to
pour into the reservoir. – I don’t think I want that many crasions.
– You’re going to go easy on the crasions? – Crasions, yeah that’s plenty. – Okay.
– Chicken stock. Okay. – Yeah if you open a new
restaurant in Los Angeles and you don’t serve Brussels
sprouts, no one shows up. (crew laughing) Yes, you might as well
just put a facade up. – Drop the lid and hit the button. (clock ticking) Bam. I don’t need this, I just need this.
– Yeah just take the filter and dump the contents right
here on my pretty plate. – It’s kind of warm. Okay. So I’m gonna take this out. Oh, look at that. – The craisins opened up, they expanded. – I don’t know if this cooked enough. – You could just dump the
whole thing upside down and hold onto the filter. – Let’s do this, okay there we go. – Now here’s the thing, is that the Brussels
sprouts that are good, are the ones that have had all the Brusselness cooked out of them. Cooked hard for a long time, and they’ve taken away the bitterness that come with the Brussels
sprout, and also the firmness. And I’m just saying that
based on the fact that that was just one cycle of a coffee maker. I’m gonna be getting some
bacon to add to this bite. – Yeah I got some craisins.
– And some craisins. – And, oh my gosh. Okay, it’s not quite as crunchy as I thought it was gonna be. – It’s not bad, it’s kinda
reached the level of, someone who doesn’t know how
to cook Brussels sprouts. (crew laughs)
– Yeah, but again– – Which is a lot of people. – If you’re trapped in a hotel room. I mean I’m gonna be grateful for this. – You get your fiber, you
get your gas later on. – (laughs) Yeah, comin’ and goin’. – Yeah, a little extra propellant to get you through the holidays. – I’ll take another bite.
– Get you to Grandma’s house. – [Together] Round three. – Christmas main dish can range from, goose to duck to chicken to turkey to pork loin to seven fishes, but a ton of Christmas tables include ham, and I am a ham man. So today we are gonna bake our ham with a tesla flamethrower. Okay, maybe just a coffee maker. – Wow, I was super excited.
– I Sorr– – I know, I’m sorry to make
this seem less exciting. So just slap that whole
piece of ham in there. – Pineapple and–
– Leave that in there. – Maraschino.
– Yeah it’s studded with cherries and pineapples. – Studded. – Yeah to give it that little thing. – I like my ham studded.
– And then, we’re gonna use Coca-Cola in the reservoir for a glazing effect. Let them have it, big brother. Now there’s the thing, I think
we gotta get this ham down. Because that won’t come across. I think we need to take, we’re gonna have to take
some of this ham off. – Oh no.
– So that it– – Oh no.
– ‘Cause it’s gotta mush. – Now we got left over ham.
– We gotta mush it. – Guess now we’re just gonna have to eat that ham.
– ‘Cause you know the spout, the spout’s gotta gotta go over it. – Okay, alright.
– There we go. There we go.
– And close. – And look,
– And on. – We get a little pre-ham while we wait. – I’m not gonna complain about pre-ham. (clock ticking) – We have ham. – Pull that back. – That can be hot. – Okay I’m just gonna–
– Alright so, gonna pull the ham out, and dump it here.
– We might have a little ham blockage here that’s creating– I just want to make sure that
we got all the liquid out. Okay, alright, I’m just going to– – The top looks kind of Coke-ified, so that’s nice. Oh bring it. There we go.
– Oh, Sorry. That was supposed to be
prettier than it was. – And I’ll leave that there. Now we can– – I’m gonna turn that back
over so you can see the nice little cross section. – Oh yeah, and we can take a
little bit of that Coke glaze. A little ham–
– Ham Coke. – Ham Coke, we should taste some ham Coke. We got some glasses here, so, pour us some ham Coke in here. Nice hot– – You know Coke’s always
experimenting with new flavors. Especially in other countries. There’s a lot of things
we don’t hear about. They may have already done
ham Coke for all we know. – It’s got like, the fat floaties in it. Okay, and I’m gonna start with
this little piece right here. It’s hot, I mean really, it
gets it to a good temperature. Yeah. – That’s some hot ham. – Dink it. The ham tastes great, it’s got a little hit
of Coke with only helps. – It only helps. The only think I can think
of it doing is helping. – And the only think I can
think of to make it better is hot ham Coke to
drink and chase it down. – Hot ham coke. Taste like ham, and coke. (laughs) – It tastes like Christmas. (Crew laughing)
– Yeah, yeah, yeah. – It really does, it’s
got a wassailness to it. – It does have a cidery thing, you know. – Yeah, it’s weird because it– It’s so good.
– This year we’re not cider, we’re doing ham coke. (crew laughing)
Everybody gather ’round. I think you could get away
with this, I really do. – I really like it. – You can’t call it ham Coke though. We have to come up with different name. Like wassail 2.0. – Ha-Coke? – [Together] Round four. – Back in Medieval England, dessert was when chucked all
your scraps from the month into a pot, boiled it then
added old fruit for sweetness, and then that became Christmas pudding. It’s basically a dense molassesy ball that’s boiled for a day and
then hang dried for weeks, yum! – Hang dry it! – We’re not gonna take weeks, we’re just gonna take minutes
here in a coffee maker. So we’ve got some white bread
pieces, some dried fruit, some almonds, and then suet. Which is the hard fat
around an animal’s kidneys. – Yum. – And then we also have some
flour, eggs, and brown sugar. And Link we have a
completely pre-mixed version just so you don’t have
to sit through that. – Check that out, it’s all mixed together. – So you’re gonna put that in there, in the reservoir, or not the reservoir, but where the filter would
be, without the filter. You want to leave the hole open so that it will continue to drain. And Link’s gonna kinda put little dollops of our Christmas pudding
around the hole in the middle. And then we are actually going to fill the reservoir with ♪ brandy. – ♪ You’re a fine drink. ♪ – ♪ What a good ball of
stuff you might be. ♪ – Okay.
– Okay, so – Throw a little bit
more of that in there, and here comes brandy. Okay so we’re– (mimics brandy glugging) – That feels like plenty. – Mr. Glubba Glubba.
– Okay, look’s good. – Brandy. – I hope that was some cheap brandy. (laughs) Because we just went
through the whole bottle. – Gotta make it man. – And – Turn her on
– Presto – And just kick back and – Wait for Brandy to drip out. (clock ticks) Okay, I think we’re done Link. So I’ve got every other
thing that we’ve already had. I want just, why don’t
you just add whatever comes out of that thing to
our full Christmas dinner and we’ll try it. – Okay, it looks nice in there. Look at that. – Oh. – And then I’m gonna take this, looks like some sort of a– – I like the way you dumped it. – My Aunt’s a lunch
lady, I know what’s up. (blows a raspberry) Right there. – Oh gosh, it smells strong. Do you have a utensil over there or am I just supposed to pick it up? – I got a couple of these. Okay. That’s a good looking plate, and all of that came out
of a coffee maker y’all. Hey! – Alright grab you a dollop. Oh wow. – Dink it.
– I see you went light. Wow. – It’s like an alcoholic porridge. (Crew laughs) – I can’t say– – I like it a lot. – necessarily that, the
brandy really cooked out. You’re gonna smell just like your Uncle. – I like the Brussels sprouts the least, just probably says more
about Brussels sprouts. I love the ham. I like the potatoes, but my favorite is this
Christmas pudding, man. – Well don’t eat too much of it, man. – This is like a– This’d be a good first
thing in the morning. Crack it open. (laughs) Get your day started right. – I was gonna say I would advise that. – Really? – Hot brandy in the morning. – And hot ham Coke at night. – Alright so to all of you
hunkered down in a Holiday Inn, we wish you a happy coffee
maker dinner making holidays. – Thank you for liking,
commenting, and subscribing. – You know what time it is. – Hi, I’m Kratos. – Hi, I’m Marnita, and we
are in Sidney, Australia. – [Together] And it’s time to
spin the Wheel of Mythicality. – One of the greatest places on earth. Click the top link to watch us make eggnog in a coffee maker
in Good Mythical More. – And to find where the Wheel
of Mythicality’s gonna land. Time to bid Forest and
Farm a fine farewell. This is the final run
of our debut collection, so get it while you still
can at

100 thoughts on “Making Christmas Dinner in a Coffee Maker”

  1. I remember watching them when I was a kid with my sister and now in 2019 I’m watching them again 😂 love these guys

  2. Theres nothing better at 2 am to cure a broken heart than drunk rhett and link lol to be honest my gf was a waste of 3 years of my life but this was the best 14:20 of my life lol

  3. I think they should do a challenge where they see if they can use certain foods as weapons and they like beat each other up with eggplants and stuff

  4. remember when gmm used to put the fan videos in the beginning? the “hey this is _ from _ have a good mythical morning” or something like that? bring it back

  5. i whatched gmm about three years ago and the channel is doing greatly better than the last time i was here good job i love your content

  6. Should have used the pot to actually kinda sorta boil the Brussel sprouts and the ham. Would definitely cook a lot better.

  7. I got it. Running weird things through an air fryer.

    Lets see what that does to pork blood and some testicles

  8. U guys eat a nice dinner for Christmas? We go outside come back, and drink hot chocolate and repeat it like 2x more

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