Smoky Mezcal Horchata Delight

This sophisticated cocktail blends the smoky flavors of mezcal tequila with the creamy richness of homemade horchata eggnog. The combination of toasted almond flour, coconut flakes, and aromatic spices creates a unique and luxurious drinking experience.

Smoky Mezcal Horchata Delight

A sophisticated cocktail combining smoky mezcal tequila with homemade horchata eggnog, toasted almond, and coconut flavors.

4.98 from 90 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
  • 1/2 cup Rice Milk
  • 1/2 cup Heavy Cream
  • 1/4 tsp Grated Nutmeg
  • 1/2 tsp Cinnamon Syrup
  • 2 tbsp Toasted Almond Flour
  • 2 tbsp Toasted Unsweetened Coconut Flakes
  • 1 oz. Reposado Tequila
  • 1 oz. Mezcal
  • 2 oz. Horchata Eggnog
  • 1/2 oz. Cinnamon Syrup
  • Fresh Grated Nutmeg & Cinnamon Stick for Garnish
  • Dollop of Whipped Cream (optional)

Instructions

  1. In a frying pan, toast the almond flour and coconut flakes over medium heat until fragrant and lightly browned. Set aside.
  2. Whisk together egg yolk and sugar in a bowl until creamy.
  3. In a pot over low heat, combine rice 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.
  6. Remove from heat and mix in cinnamon syrup, nutmeg, and the toasted almond and coconut mixture.
  7. Allow the mixture to cool to room temperature. Blend in batches using a traditional blender or an immersion blender.
  8. Strain the liquid into a pitcher to remove excess almond flour and coconut flakes. Refrigerate for up to three days.
  9. In a cocktail shaker with ice, combine reposado tequila, mezcal, cinnamon syrup, and horchata eggnog. Shake well and strain into a coupe glass.
  10. Garnish with fresh grated nutmeg and a cinnamon stick. Add a dollop of whipped cream if desired.