Smoky Cinnamon Mezcal Eggnog

This cocktail combines the smoky flavors of mezcal tequila with a homemade horchata eggnog, creating a unique and indulgent drink. The creamy texture of the eggnog, infused with nutmeg and cinnamon, complements the earthy and smoky notes of the mezcal, resulting in a delightful and flavorful experience.

Smoky Cinnamon Mezcal Eggnog

Indulge in the rich and smoky flavors of this mezcal-based cocktail, perfectly complemented by a homemade horchata eggnog.

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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

Ingredients

  • 1 Egg Yolk
  • 2 tbsp Sugar or Low Carb Sweetener
  • 1/2 cup Rice Milk
  • 1/2 cup Heavy Cream
  • 1/4 tsp Grated Nutmeg
  • 1/2 tsp Cinnamon Syrup
  • 2 tbsp Toasted Almond Flour
  • 2 tbsp Toasted Unsweetened Coconut Flakes
  • 1 oz Reposado Tequila
  • 1 oz Mezcal
  • 2 oz Horchata Eggnog

Instructions

  1. In a frying pan, toast the almond flour and coconut flakes until fragrant and lightly browned. Set aside.
  2. Whisk egg yolk and sugar (or low carb sweetener) in a bowl until creamy.
  3. In a pot over low heat, mix rice milk and heavy cream, stirring continuously to prevent scorching.
  4. Temper the egg yolk mixture into the pot, whisking constantly to prevent the eggs from cooking.
  5. Heat and whisk until the mixture thickens and coats the back of a spoon. Remove from heat and mix in the cinnamon syrup, nutmeg, and the almond/coconut mixture.
  6. Cool the mixture to room temperature before blending with an immersion blender or traditional blender. Strain the liquid into a pitcher to remove excess almond flour and coconut flakes. Refrigerate for up to three days.
  7. In a cocktail shaker with ice, combine reposado tequila, mezcal, cinnamon syrup, and horchata eggnog. Shake well and strain into a glass.
  8. Garnish with a dollop of whipped cream, freshly grated nutmeg, and a cinnamon stick.