Texian eggnog

The inspiration for this recipe is an 1843 formula made by Texan soldiers held by the Mexicans at Perote prison. The recipe called for “vino mascal,” ass’s milk, eggs, and sugar. For our version, I decided to split the base between mezcal and añejo tequila, plus a little crème de cacao and cinnamon, resulting in a smoky, spiced chocolate-and-vanilla eggnog that will please all the agave-spirit lovers in your life!

Large-format ingredients

6 eggs
2¼ cups whole milk
1½ cups heavy cream
5 oz. añejo tequila
5 oz. mezcal
3 oz. crème de cacao
¼ cup sugar
Cinnamon
Cocoa powder

---

ABV LEVEL

Single-serving ingredients

¾ oz. añejo tequila
¾ oz. mezcal
½ oz. creme de cacao
1 oz. half & half
1 whole egg
A barspoon rich cinnamon syrup (or rich simple syrup)

Garnish: cocoa powder and freshly grated cinnamon

Makes about 48 ounces.

In a large bowl or the bowl of a stand mixer, beat the eggs on medium-low until smooth. Add the sugar and a little cinnamon and beat until sugar is dissolved. With the beater/mixer still running, stream in milk and cream. Pour in the tequila, mezcal, and crème de cacao and stir or beat briefly to combine. Let rest overnight in the fridge before serving. (You can keep it in the fridge for months—it’s double-preserved by the alcohol and sugar.) Serve in small glasses with freshly grated cinnamon and cocoa powder atop.

Combine in a cocktail shaker. Dry shake. Add ice and shake. Double strain. Top with freshly grated cinnamon and cocoa powder.