High Desert Eggnog Flip

High Desert Eggnog - jar with coupe glass and pine branches

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The High Desert Eggnog Flip is a uniquely inspired concoction, drawing influence from the classic flip cocktail by renowned bartender Jeffrey Morgenthaler. Blending eggs, sugar, milk, cream, mezcal, and cognac, this simplified method yields a delightful eggnog with the option for aging to enhance complexity, though a short chilling time still results in a superb drink, recommended to be enjoyed within a week for optimal freshness.


  • 1 1/2 c. whole milk
  • 1 c. heavy cream
  • 1/2 c. mezcal
  • 1/2 c. cognac
  • 1 T. vanilla extract
  • 1/3 c. sugar
  • 1 t. ground nutmeg
  • 1 t. New Mexico Red Chile powder
  • 1 t. culinary lavender buds
  • 1/2 t. ground cinnamon
  • 1/2 t. ground anise
  • 1/4 t. sea salt
  • 4 large eggs
  • Whole nutmeg cloves, for garnish


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.

Keywords: Eggnog recipe, New Year's Eve cocktails, Mixology, High Desert flavors, New Mexico-inspired, Classic cocktail twist, Mezcal and cognac, Holiday drinks, Festive recipes, Homemade eggnog, Holiday entertaining, Seasonal flavors