High Desert Table

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Eggnog recipe

High Desert Eggnog Flip

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In preparation for New Year’s Eve, I knew I wanted to make a high desert version of eggnog. Something really special that would celebrate the flavors of New Mexico and the new year. I knew well enough the method of making eggnog by tempering whipped eggs and sugar with hot milk and cream, but I also knew that bartenders tend to view eggnog making through the lens of a class of cocktails called the “flip” which consists of fortified wine or liquor shaken with a whole egg and sweetened with sugar. So down the rabbit hole, I traversed, finding two passionate schools of thought on the subject. After a week of research and experimentation, I thought the best way to move forward was to share the best of both methods and let you decide. 

Quite simply, The Eggnog Flip tastes like maybe the best cocktail you’ve ever had. Really. This is a cocktail with raw eggs, so proceed with care and consideration just as you would with caesar dressing, hollandaise sauce, cookie dough, or handmade aioli. 

This version has come from multiple points of inspiration. The approach stems from a play on the classic flip cocktail as described by Jeffrey Morgenthaler, one of the most influential bartenders today. This also happens to be the simplest method I found. The idea is to blend eggs and sugar and slowly pour in milk, cream, and alcohol. Oftentimes eggnog is made with rum and/or whiskey. This time, I took my inspiration from the classic cocktail, the 1910 which features a combination of both mezcal and cognac.

According to many a mixologist, this combination (as long as it contains 20% alcohol) can be aged for weeks before serving to bring out layers of complexity and refrigerated for months. When I made this batch, I let it chill in the fridge for only an hour and it was still the best eggnog we’ve ever had. Just to be on the safe side, I am recommending that you enjoy this within a week.

For a more PG version with no alcohol, check out our recipe for a Classic High Desert Eggnog

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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.

  • Author: Marianne Sundquist
  • Prep Time: 1.5 hours
  • Total Time: 1.5 hours
  • Yield: 10 half cup servings
  • Category: cocktail
  • Method: mix
  • Cuisine: New Mexican

Ingredients

Units
  • 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

Instructions

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.

Classic High Desert Eggnog

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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.

For a mixologist’s twist on this recipe, check out our High Desert Eggnog Flip

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Classic High Desert Eggnog

High Desert Eggnog - in a coupe glass with pine branches
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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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.

  • Author: Marianne Sundquist
  • Prep Time: 1.5 hours
  • Total Time: 1.5 hours
  • Yield: 10 half cup servings
  • Category: beverage
  • Method: mix
  • Cuisine: New Mexican

Ingredients

Units
  • 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

Instructions

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.