Mezcal Saffron Eggnog

Ingredients Mezcal Saffron Eggnog with HOMEMADE EGGNOG (makes 6-8 servings)
  • 4 egg yolks
  • 1/3 cup of sugar plus one table spoon
  • 1 pint of whole milk
  • 1 cup of heavy cream
  • 1 teaspoon of freshly grated nutmeg
  • 1/2 teaspoon of freshly grated cinnamon
  • 1 teaspoon of vanilla extract
  • 1 pinch of salt
  • 4 egg whites
  • 1 gram of saffron threads
  • 16 ounces, actually just make it a bottle of Vida Mezcal

Instructions For the Eggnog: In a bowl of a standing mixer, beat the egg yolks until colors lightens.  Gradually add the sugar and mix until sugar is completely dissolved. Then add , milk, cream, vanilla, salt, cinnamon, nutmeg.  Mix thoroughly for 2 minutes.  Last add egg whites and mix on high until thick foam or peaks appear.  Store in refrigerator. For the cocktail: I like to keep the booze and the eggnog separate until I make someone a cocktail so if someone doesn't care for any alcohol or wants one a little stronger than most you can accommodate everyone.  That being said, I typically use 1.5- 2 ounces of  Vida Mezcal per person in a mixing glass with ice and 4 ounces of your homemade eggnog.  Stir, then strain into glass and garnish with a pinch of saffron threads.
This entry was posted in Recipes.