Recipes Fit for A Queen: Mezcal Saffron Eggnog
Let’s ring in the holidays with a cocktail from Charlotte’s Master Mixologist, Bob Peters.
Mezcal Saffron Eggnog with Homemade Eggnog
(Makes 6-8 servings)
- 4 egg yolks
- 1/3 cup of sugar plus one tablespoon
- 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 the 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.
Dive in deeper with Bob Peters:
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