Day 18

Smoked Horchata Eggnog Cocktail:

A favourite of Mr Montaña and a Spanish delicacy, Horchata is a love it or hate it milky drink, made from ground almonds, tiger nuts, or rice. So, this year we are giving it a makeover as a hearty, boozy Spanish Egg Nog!

This cocktail was created by Bon Appeteach and based off the Smoked Horchata cocktail recipe from the famous bar, Death & Co.

For the Horchata Eggnog (makes a large batch)-
• 4 Egg Yolks (use pasteurized eggs if preferred)
• 1/2 cup Sugar or Low Carb Sweetener
• 2 cups Rice Milk (can sub for almond milk)
• 2 cups Heavy Cream
• 1 tsp Grated Nutmeg
• 2 tsp Cinnamon 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


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 together in a bowl and whisk until creamy.
In a pot over low heat, combine the rice milk 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.

Garnish with a (optional) dollop of whipped cream, fresh grated nutmeg, and a cinnamon stick for good measure.

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