4 cups unpasteurized cow’s milk
One 2.7-ounce disk Mexican dark chocolate
10 jumbo eggs, separated
1¼ cups sugar, plus more as needed
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
One 750-ml bottle of Mezcal.
To a medium saucepan over low heat, add the milk. Grate the chocolate into the milk and cook, stirring, until the chocolate has dissolved. Do not let the milk boil. Let cool.
Separate the eggs. In a large nonreactive bowl (stainless-steel or ceramic), whip the egg whites with an electric mixer or whisk until they form stiff peaks. In a separate 4-quart bowl, beat the egg yolks, sugar, and spices until creamy.
Stir the chocolate milk into the yolk mixture, and add the Mezcal. Fold in the egg whites. Stir in more sugar if needed. Keep refrigerated until serving.
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
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