Classic High Desert Eggnog

High Desert Eggnog - in a coupe glass with pine branches

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There are so many options when it comes to this classic High Desert Eggnog. You can use the spices that sound good to you. You can leave out the alcohol. You can use the egg whites for an omelet, or you could whip them to peaks and fold them into the cold eggnog for an extra frothy lift.


  • 2. whole milk
  • 1 c. heavy whipping cream
  • 2 t. ground nutmeg
  • 1 t. New Mexico Red Chile powder (optional)
  • 1 t. ground culinary lavender
  • 1/2 t. ground cinnamon
  • 1/2 t. ground anise
  • 1/4 t. sea salt
  • 6 large egg yolks
  • 1/2 c. sugar
  • 1/2 c. mezcal (optional)
  • 1/2 c. cognac (optional)
  • 1 T. vanilla extract


Add milk, cream, nutmeg, chile powder, lavender, cinnamon, anise and sea salt in a saucepan over medium heat. We want to heat this milk mixture until it’s just beginning to simmer.

In a separate large bowl, whisk together the sugar and yolks until the mixture is light and fluffy, around three minutes.

Prepare for the next step: place a heat-proof spatula, ladle, and thermometer next to the stove.

Once the milk and cream is hot, use a ladle to transfer about fifty percent of the milk to the egg mixture to temper, whisking the whole time. Now pour the tempered egg mixture directly into the milk pot over medium heat. Using your spatula, begin moving it in a figure-eight motion, making sure nothing sticks to the bottom.

Cook the mixture on medium heat until it reaches 160 f, about five minutes. You’ll notice that the mixture nicely coats the back of your spatula right as it approaches 160 f.

Remove from heat. Whisk in the alcohol and vanilla extract.

Pour into a serving bowl or glass jar. Let cool down to room temperature before transferring it to the fridge for at least a few hours or overnight. Enjoy within a week.