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The only thing better than eggnog is more eggnog. Which is why we've created another version of this creamy, dreamy holiday beverage! The flavors of earthy, smoky mezcal are the perfect compliment to the rich, chocolatey creme de cacao. But the cherry on top is the hint of heat that comes from Kashmiri chili powder, which really ties this recipe together with a pretty little bow. Beating the egg whites separately and then folding them in creates a cloud-like consistency. It's like drinking a little cup of heaven!
eggnog w/ mezcal & creme de cacao
Makes 6 servings
ingredients
1 ¼ cup Vida Mezcal
⅓ cup Tempus Fugit Creme de Cacao
6 eggs, whites and yolks separated
½ cup cane sugar
3 cups whole milk
2 cups heavy cream
Pinch of salt
Cocoa powder
Spicewalla Cinnamon Powder
Spicewalla Kashmiri Chili Powder
preparation
1. Whisk egg yolks, sugar, and salt together in a large mixing bowl until sugar dissolves.
2. Gradually whisk in whole milk and heavy cream.
3. Stir in mezcal and creme de cacao.
4. Cover and chill for at least 2 hours.
5. When you’re ready to serve, beat the reserved egg whites until stiff peaks form.
6. Gently fold in egg whites, taking care not to stir but to fold.
7. Garnish with a pinch of cocoa powder, grated cinnamon, and a sprinkle of Kashmiri chili powder on top!