Smoky Spice Eggnog Delight

Smoky and creamy, the Smoked Horchata Eggnog Cocktail is a delightful concoction that combines the earthy flavors of mezcal tequila with a homemade horchata eggnog. The rich and fragrant blend of ingredients creates a uniquely satisfying cocktail experience, perfect for festive occasions or simply indulging in a luxurious drink.

Smoky Spice Eggnog Delight

A rich and creamy cocktail with mezcal tequila and homemade horchata eggnog, offering a delightful blend of smoky and sweet flavors.

4.66 from 47 votes
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

Ingredients

  • 1 Egg Yolk
  • 2 tablespoons Sugar or Low Carb Sweetener
  • 1/2 cup Rice Milk (substitute with almond milk if preferred)
  • 1/2 cup Heavy Cream
  • 1/4 teaspoon Grated Nutmeg
  • 1/2 teaspoon Cinnamon Syrup (can make keto cinnamon simple syrup)
  • 2 tablespoons Toasted Almond Flour
  • 2 tablespoons Toasted Unsweetened Coconut Flakes
  • 1 oz. Reposado Tequila
  • 1 oz. Mezcal
  • 2 oz. Horchata Eggnog
  • 1/2 oz. Cinnamon Syrup (keto syrup optional)
  • Fresh Grated Nutmeg & Cinnamon Stick Garnish
  • Dollop of whipped cream for garnish

Instructions

  1. Combine almond flour and coconut flakes in a frying pan and toast over medium heat until fragrant and lightly browned. Set aside.
  2. In a bowl, whisk together egg yolk and sugar (or low carb sweetener) until creamy.
  3. In a pot over low heat, combine rice milk and heavy cream, stirring continuously to prevent scorching.
  4. Temper the egg yolk mixture into the pot to prevent the eggs from cooking, then whisk on medium heat until the mixture thickens and coats the back of a spoon.
  5. Remove from heat and mix in the cinnamon syrup, nutmeg, and the toasted almond flour and coconut mixture.
  6. Allow the mixture to cool to room temperature if using a traditional blender, then blend in batches or with an immersion blender.
  7. Strain the liquid into a pitcher to remove excess almond flour and coconut flakes, and store in the fridge for up to three days.
  8. In a cocktail shaker with ice, combine reposado tequila, mezcal, cinnamon syrup, and horchata eggnog. Shake until mixed and chilled.
  9. Pour the cocktail into a coupe glass and garnish with a dollop of whipped cream, fresh grated nutmeg, and a cinnamon stick.