1 Vanilla Bean
8 oz. Rye Whiskey
4 oz. Mezcal
1 Whole Dried Chili Pepper (I would recommend dried arbol chilis)
1 cup Sugar
2 cups Whole Milk
1 Cup Cream
1 Whole Nutmeg
1 Cinnamon Stick
Split your vanilla bean down the middle and place it a jar with your rye whiskey of choice. Seal it and let it sit overnight. To get the best flavor of vanilla, soak for at least 1 day. Do the same for your mezcal with the chili.
Note: if you don’t have whole vanilla beans or dried chilis substitute with a 1/4 teaspoon of vanilla extract (for rye whiskey) and a 1/8teaspoon of chili powder (for mezcal). If you utilize these substitutes, just stir them in during Step 4.
Separate the egg yolks from the whites. Using a plain old whisk, a stand mixer, or an egg beater with a whisk attachment (recommended), whisk the egg yolks while adding the sugar. Whisk until the yolks turn a light-yellow color (think: the color of a lemon peel) and has a smooth and creamy texture. Slowly add the milk and cream while continuing to whisk. Keep whisking and slowly add your infused rye whiskey and mezcal.
Note: If you didn’t do the earlier infusions of vanilla and chili into the booze, wait until after you add the whiskey and mezcal to add the vanilla extract and chili powder, and whisk until well combined.
Rest mixture in the refrigerator for at least 24 hours. This recipe is best around 4-5 days old because the high-proof rye whiskey and mezcal keep the yolk from going bad, the flavors blend better, and the texture thickens up. 4-5 days later, whisk your saved egg whites to stiff peaks (think the top of a lemon meringue). Take your dry aged and, let’s be honest, perfectly made eggnog from the fridge and place it in your best etched crystal punch bowl/pitcher/bucket. Gently fold in the whipped egg whites (the idea here is to not be too rough with the egg whites and to try to keep as much air in them as possible)
Last but not least, grate your nutmeg, cinnamon, and if you like it hot, a little pinch of chili powder, over the top while humming your favorite holiday song and serve.
Courtesy of Birds & Bees