A Wrinkle In Tequila: Smoked Horchata Eggnog Cocktail

Smoked Horchata Eggnog Cocktail

“Only a fool is not afraid.” 
― Madeleine L’Engle, A Wrinkle In Time

A Wrinkle In Tequila: Smoked Horchata Eggnog Cocktail

I’m so happy to be back this week with another Bon Appeteach “Book Club” cocktail! I took a week off to enjoy the Thanksgiving holiday, but I felt like there was just something missing by not sharing in my weekly cocktail endeavors with you all (aw shucks, I guess I missed you). As we embark on the holiday season, I have worked to try and tie in the fall series theme (popular books through the decades), while at the same time making the cocktails all “merry and bright”. I feel like this weeks novel, A Wrinkle In Time (ahem tequila), by Madeleine L’Engle is making this possible. I believe I read this story sometime in my childhood, but I honestly can’t say I remember much about it. The basis of the story is about a few characters who travel through space and time and battle the time old debate of good vs. evil. This sounds like a great metaphor for anytime someone drinks tequila… wouldn’t you agree? Ha! Find the full cocktail recipe below and read of for preparation tips and this week’s food pairing, Steak & Cranberry Chimichurri Crostini!

Steak & Cranberry Chimichurri Crostini

Smoked Horchata Eggnog Cocktail:

This cocktail was based off  of the Smoked Horchata cocktail recipe from the famous bar, Death & Co. They are a great resource for inspiration and I highly suggest that if you love making cocktails, you add this book to your Christmas list! I’ve listed a lot of substitutions as well for those of you that are keto and low carb eaters, so I highly suggest reading through!

For the Horchata Eggnog (makes a large batch)-

  • 4 Egg Yolks (use pasteurized eggs if preferred)
  • 1/2 cup Sugar or Low Carb Sweetener (I use Lakanta for keto)
  • 2 cups Rice Milk (sub almond milk if keto)
  • 2 cups Heavy Cream
  • 1 tsp Grated Nutmeg
  • 2 tsp Cinnamon Syrup (can make keto cinnamon simple syrup)
  • 1/2 cup Toasted Almond FLour
  • 1/2 cup Toasted Unsweetened Coconut Flakes

For the Smoked Horchata Eggnog Cocktail:

  • 1 oz. Reposado Tequila
  • 1 oz. Mezcal (I used Vida)
  • 2 oz. Horchata Eggnog
  • 1/2 oz. Cinnamon Syrup
  • Fresh Grated Nutmeg & Cinnamon Stick Garnish
  • Dollop of whipped cream for good measure if it floats your boat

Smoked Horchata Eggnog Cocktail

Shaken, Not Stirred:

To make this cocktail you can easily buy store bought eggnog and store bought horchata and use an ounce of each. Death & Co. makes their own house horchata blend so I combined that recipe, tweaked it, and made it into an eggnog for a rich and creamy holiday drink. Begin by combining the almond flour and the coconut flakes in a frying pan. Toast the mixture over medium heat until it becomes fragrant and starts to brown. Set it aside. To make the eggnog, mix the egg yolks and sugar (sub with low carb sweetener for keto friendly) together in a bowl and whisk until creamy. In a pot over low heat, combine the rice milk (sub almond milk for keto friendly) and the heavy cream. Make sure to stir continuously to prevent scorching. Temper in the egg yolks (add a small amount of the hot milk mixture to the egg yolks in the bowl and mix, then add that whole mixture back into the large pot) to prevent the eggs from cooking and turning solid. Whisk on medium heat until it begins to thicken and can coat the back of a spoon. Remove from the heat and mix in the cinnamon simple syrup, nutmeg, and the toasted coconut/almond mixture. Allow it to cool to room temperature if blending in a traditional blender. You can blend in two or three batches, but do not do this when it is hot. TRUST ME! You and your kitchen will thank me… You can also opt to use an immersion blender as well (this is ok to do while warm). Once the mixture is fully blended, use a fine strainer and strain the liquid into a pitcher to help remove the excess almond flour and coconut flakes. Store in a pitcher in the fridge for up to three days.

Smoked Horchata Eggnog Cocktail

Luckily, the cocktail is much simpler to make. In a cocktail shaker, combine the two tequilas over ice. Add in the cinnamon syrup and the horchata eggnog. Shake until chilled and pour either over ice in a rocks glass, or be extra fancy like me and place in a coupe glass instead. Garnish with a (optional) dollop of whipped cream, fresh grated nutmeg, and a cinnamon stick for good measure.

Food Pairing:

This weeks food pairing, Steak & Cranberry Chimichurri Crostini are so delicious when paired with tequila, but go especially well with the smokiness of this cocktail. Plus, who is really complaining about eating steak? Not me! The chimichurri is a great way to elevate this dish for the holidays (not that is needs much if you cook it right). You can serve these on a pretty toothpick or crostini style on a fried low carb tortilla (pictured) with a little avocado mash too! Check out the full recipe for these easy Steak and Cranberry Chimichurri Crostini to make for your next holiday get together!

Steak & Cranberry Chimichurri Crostini

Wishing you all a warm and merry Friday night! Happy drinking, cheers!

Bon Appeteach,

-L

Smoked Horchata Eggnog Cocktail

Print Recipe
Serves: 1 Cooking Time: Will Vary

Ingredients

  • For the Horchata Eggnog (makes about 4 cups)-
  • 4 Egg Yolks (use pasteurized eggs if preferred)
  • 1/2 cup Sugar or Low Carb Sweetener (I use Lakanta for keto)
  • 2 cups Rice Milk (sub almond milk if keto)
  • 2 cups Heavy Cream
  • 1 tsp Grated Nutmeg
  • 2 tsp Cinnamon Syrup (can make keto cinnamon simple syrup)
  • 1/2 cup Toasted Almond FLour
  • 1/2 cup Toasted Unsweetened Coconut Flakes
  • For the Smoked Horchata Eggnog Cocktail:
  • 1 oz. Reposado Tequila
  • 1 oz. Mezcal (I used Vida)
  • 2 oz. Horchata Eggnog
  • 1/2 oz. Cinnamon Syrup
  • Fresh Grated Nutmeg & Cinnamon Stick Garnish
  • Dollop of whipped cream for good measure if it floats your boat

Instructions

1

To make the Horchata Eggnog- Begin by combining the almond flour and the coconut flakes in a frying pan. Toast the mixture over medium heat until it becomes fragrant and starts to brown. Set it aside. To make the eggnog, mix the egg yolks and sugar (sub with low carb sweetener for keto friendly) together in a bowl and whisk until creamy. In a pot over low heat, combine the rice milk (sub almond milk for keto friendly) and the heavy cream. Make sure to stir continuously to prevent scorching. Temper in the egg yolks (add a small amount of the hot milk mixture to the egg yolks in the bowl and mix, then add that whole mixture back into the large pot) to prevent the eggs from cooking. Whisk on medium heat until it begins to thicken and can coat the back of a spoon. Remove from the heat and mix in the cinnamon simple syrup, nutmeg, and the coconut/ almond mixture. Allow it to cool to room temperature if blending in a traditional blender. You can blend in two or three batches, but do not do this when it is hot. TRUST ME! You and your kitchen will thank me... You can also opt to use an immersion blender as well (this is ok to do while warm). Once the mixture is fully blended, use a fine strainer and strain the liquid into a pitcher to help remove the excess almond flour and coconut flakes. Store in a pitcher in the fridge for up to three days.

2

To make the cocktail- In a cocktail shaker with ice, add in the reposado, the mezcal, cinnamon simple syrup, and horchata eggnog. Shaked until mixed and chilled and pour into a coupe glass (or rocks glass over ice if prefered). Add a dollop of whipped cream, fresh grated nutmeg, and a cinnamon stick.

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