In a pitcher whisk together the milk, heavy cream, mezcal, cognac, and vanilla.

In a very dry blender, blend together the sugar, nutmeg, chile powder, lavender, cinnamon, anise, and salt for around 30 seconds. Let rest for a minute before removing the lid. Transfer this to a bowl.

Now add the eggs to the blender and blend for one minute.

Slowly pour in the sugar mixture and blend for another minute. Now slowly pour in the liquid mixture. Blend until mixed through.

Chill for at least 1 hour before drinking. Grate fresh nutmeg over the top. Drink within a week.