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Texian Egg Nogg

25 oz Mezcal
4 c Milk (whole, raw if available)
10 Whole egg
1 c Sugar
Instructions

Separate eggs. Beat sugar and yolks. Stir in mezcal. Whip the egg whites and fold in. Stir in the milk slowly. 2-3 hrs in fridge before serving.

Notes

You can add one cake of mexican chocolate. Grate it into 1 cup of milk and stir over low heat until dissolved, then allow the mixture to cool before adding.
Can substitute reposado tequila for the mezcal.

History

Made in prison by General Thomas Green of the Army of the Texas Republic and his men after bribing the guards to celebrate the battle of San Jacinto.
Supposedly they made it with donkey milk.

Cocktail summary
Posted by miker on
Year
1843
Is an
authentic recipe
Reference

http://www.esquire.com/food-drink/drinks/a26590/eggnog-recipe-1213/

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Comments
Zachary Pearson commented on 12/24/2015:

I curated this slightly to bring it into line with the cited link (which is Wondrich's Esquire article). 

miker commented on 12/29/2015:

I got it from Imbibe (2nd edition), not that article, maybe I forgot to put that. Only difference I can see is the book calls for one less cup of milk (3 cups instead of 4). Oh it also didn't specify the servings. That's very useful, I'm making it for New Years Day... Thanks.

 

Zachary Pearson commented on 12/30/2015:

I think I'd take his advice on the creme de cacao (an addition of 6 oz), but I don't know that the raw milk is necessary (or safe) in this application. 

miker commented on 12/31/2015:

Yeah I wrote it how it was in the book. Although actually it was donkey milk in the book. He does specifically call for raw milk as a substitute but i don't intend to use that. I think it's more about historical accuracy. Creme de cacao makes sense, but I'm curious about the Mexican hot chocolate thing so I'm going with that.