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)

Ingredients:

• 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.

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Photography from Heather Liebler Photography.