Smoky Horchata Mezcal Fusion

This cocktail brings together the smoky flavors of mezcal tequila with a homemade horchata eggnog, creating a unique and intriguing drink. The creamy texture of the eggnog, combined with the earthy and slightly sweet notes of mezcal, makes for a delightful sipping experience. Whether enjoyed as a festive treat or as a special indulgence, the Smoky Horchata Mezcal Fusion is sure to captivate your senses.

Smoky Horchata Mezcal Fusion

A fusion of smoky mezcal tequila and homemade horchata eggnog, this cocktail offers a delightful combination of creamy texture and earthy sweetness.

4.46 from 98 votes
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

Ingredients

  • 1 Egg Yolk
  • 2 tbsp Sugar or Low Carb Sweetener (e.g. Lakanta)
  • 1/2 cup Rice Milk (or almond milk for keto)
  • 1/2 cup Heavy Cream
  • 1/4 tsp Grated Nutmeg
  • 1/2 tsp Cinnamon Syrup (keto syrup optional)
  • 2 tbsp Toasted Almond Flour
  • 2 tbsp Toasted Unsweetened Coconut Flakes
  • 1 oz. Reposado Tequila
  • 1 oz. Mezcal (e.g. Vida)
  • Fresh Grated Nutmeg & Cinnamon Stick Garnish
  • Dollop of whipped cream for garnish

Instructions

  1. In a frying pan, toast the almond flour and coconut flakes 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 (or almond milk) and heavy cream, stirring continuously to prevent scorching.
  4. Temper in the egg yolk mixture to prevent the eggs from cooking.
  5. Whisk on medium heat until the mixture thickens and can coat the back of a spoon. 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. Blend in batches if needed. Alternatively, use an immersion blender while warm.
  7. Strain the blended mixture through a fine strainer into a pitcher to remove excess almond flour and coconut flakes. Refrigerate for up to three days.
  8. In a cocktail shaker with ice, combine reposado tequila, mezcal, cinnamon syrup, and horchata eggnog. Shake well and strain into a glass.
  9. Garnish with a dollop of whipped cream, fresh grated nutmeg, and a cinnamon stick.