How To Make Eggnog With Whiskey
Anthony and the DrinkArt Girls bring Maker's Mark Eggnog to the Dailymotion holiday party!
Step 1: Art of the Drink:
Welcome to Art of the Drink, my name's Anthony Caparelli, and we're working today with a new drink art girl, Katelyn. Hi. How are you? Good, good. So Katelyn and I are getting ready to go to the DailyMotion Christmas party, and the folks at DailyMotion gave me a call the other day and asked me to whip up a batch of eggnog, take it to the party and serve it with a whole bunch of drink art girls, so we're going to do that. And of course I decided on my favourite eggnog recipe which is Maker's Mark eggnog. All right, so let's give it a try.
Step 2: Eggs in eggnog:
First thing, a big bowl and of course, eggs. There's a lot of eggs in this eggnog. We're going to make about two and a half gallons and I'm going to actually do a small batch here in front of the camera and then I'm going to go back and do a huge batch for the party. The small batch has a dozen eggs in it. So we're going to go ahead and start by separating these eggs, and if you haven't separated eggs before, we'll show you how to do that. It's really pretty simple. You want to crack the egg on the bowl. And the key to doing this is to not shatter the egg. You just want to see a nice crack in the egg. Add then take one finger, I use my thumb, and you push it down into the egg and then you just pull the egg apart. Now here's the tricky part. You need to capture the yolk in half of the egg, so you're actually going to use the egg as two little cups and then you're going to pass the yolk back and forth a couple times and each time you pass the yolk, a little bit more of the white is going to run out into the bowl. Eventually you're going to end up with a yolk by itself that is fairly dry and clean of the whites. Now the key here, what I'm going eventually do is whip the yolks and the whites separately. You need to make sure that in the whites you get absolutely no yolk, because if you get yolk in the whites they won't foam the way they're supposed to. They'll never form peaks, it's going to take you forever, so you gotta make sure that you do this properly. So I'm going to save the yolks and I'm going to put the yolks in another bowl. So I'm going to go ahead and do this and, again, for right now I'm going to do twelve eggs.
Step 3: Use only egg whites:
OK so we have a dozen eggs separated. We have whites with no yolk in them, and we have yolk. And what I'm going to do is I'm going whip these separately. I'm going to whip the whites first, so that way I don't have to worry about cleaning this. Again, you don't want yolk in the white. The other way around is fine. So I'm going to go ahead and start with my handy dandy little blender here, and just beat this into what’s called soft peaks. Did I get you? I will, give me time.
Step 4: Soft peak stage:
So this is now what is called the soft peak stage, it will actually hold its shape. If you pick it up you'll see that it actually holds its shape. So that's called soft peaks. That's exactly what you want to take that to. And this is actually making meringue. If you throw some sugar in there, that's meringue. The next thing I want to do is beat the yolks. I'm going to do that separately and I'm going to beat the yolks real slowly at first so they don't spatter too badly and I just want to get the yolks kinda creamy and them I'm going to add a bunch of sugar.
Step 5: Add some sugar:
OK so this is again, creamy, and I want to start adding some sugar. If I was doing a full batch, it would be a cup and a half of sugar, I'm just going to do about three quarters of a cup, because this is a half batch. It's very important when you're adding sugar to beaten egg yolks that you add the sugar slowly. You don't want to add all the sugar all at once. You want to get a little bit of sugar in and then incorporate, and make sure it's all incorporated, and then add a little bit more sugar. So why don't you add the sugar. That's half a cup, so we're going to do that and then a little bit more after that. Go ahead. Good, perfect. OK so now you want to beat this until it turns very pale yellow.
Step 6: The makers mark:
OK that looks good, OK, so that's nice pale yellow, all the sugar's incorporated. So now what I want to do is go ahead and add the Maker's Mark. So why don't you go ahead and give me that. And we're going to put--in a full recipe we put a full bottle. You know what, I'll let you add the Maker's Mark, half a bottle. My half or your half? Let's go with a real half. Perfect. All right, so I'm just going to beat this a little bit more. OK so now what we're going to do is we're going to fold the whites into the yolks. Look at that. Yeah, you can see that it's all one piece if you do it properly. That's good. Now you don't really have to worry too much about folding this in without collapsing the whites because you do want to drink this. This isn't going to end up being meringue, so if the whites collapse, that's not a bad thing.
Step 7: Whipped cream:
OK so that's incorporated very nicely, and now we're going to make some whipped cream.So heavy cream. Again, full recipe we would use a quart, I'm going to use a pint because we're using half a recipe. And the whole key with whipped cream is you want it to be-- Whip it? Yes. Before you do that, though, you want it to be really cold. And the colder it is, the faster it's going to turn into whipped cream. So now I've got my whipped cream in the soft peak stage, and I am going to just incorporate the mixture of the whites, the yolks and the Maker's Mark with the sugar into the whip cream. Oh, it's not going on top. No, it's all going to be together. Nice. Beautiful. And this all gets combined.
Step 8: The final ingredient:
And, final ingredient because this is a little too low-calorie the way it is [laughs] we'll put in some whole milk. And, again, the colder the better. Full recipe would be a quart--can you open that please?--and this recipe, half recipe, this is going to be a pint, so go ahead and put half of that in here. Beautiful. What do you think? A little more? A little more? All right. That's perfect. Add then one more just good blend around to make sure that everything is nice and mixed. Blended? Blended, correct. All right, and that is our maker's mark eggnog, all ready to go. So all we need to do now is get this into the city, put it in a punch bowl, and grate some fresh nutmeg over the top, that's important, and we're all set. That’s it, huh? Yeah. Ready to get on the train?
