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Recipes Fit for A Queen: Mezcal Saffron Eggnog


Home » How To/Resources » Recipes Fit for A Queen: Mezcal Saffron Eggnog

Recipes Fit for A Queen: Mezcal Saffron Eggnog

by Bob Peters on December 13, 2018



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.

Dive in deeper with Bob Peters:

  • Instagram
  • Twitter
  • Facebook
  • Web Site (with Recipes)

Photography from Heather Liebler Photography.


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