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Texian Egg Nogg

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A large-batch eggnog built on mezcal, milk, egg whites and sugar, creamy with a smoky agave backbone. The recipe dates from 1843.

Similar names: Brandy Egg Nogg, General Harrison's Nogg

Thomas Green, a general in the Army of the Texas Republic, and fellow soldiers are said to have made the Texian Egg Nogg in a prison cell, bribing the guards for ingredients to celebrate the victory at the Battle of San Jacinto. According to legend, donkey milk went into the drink.

Method
Stirred
Glass
rocks
Difficulty
Medium
Flavor Profile
Creamy
Smoky
Strong
Sweet

Ingredients

Servings:
1
Your bar: 0/4
Egg White
10
Sugar
1 c
Mezcal
750 ml
Milk
4 c
whole, raw if available
🌾 Gluten-free🥚 Contains egg🥛 Contains dairy

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Instructions

  1. Divide the eggs into yolks and whites.
  2. Mix the sugar with the yolks until well combined.
  3. Add the mezcal to the yolk mixture and stir thoroughly.
  4. Beat the egg whites until stiff peaks form, then gently fold them into the yolk mixture.
  5. Slowly incorporate the milk by stirring it in gradually.
  6. Chill for 2 to 3 hours before serving.

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