How to Make a La Pulga Mexican Eggnog
♦ Difficulty Level: Moderate
BARTENDER Magazine’s Recommended Spirit: 2 oz. La Pulga Añejo Tequila
♦ 2 oz. La Pulga Añejo Tequila
♦ 1 oz heavy whipping cream
♦ 1/4 teaspoon vanilla extract
1. Add all ingredients to a shaker without ice and dry shake vigorously for 10–12 seconds to fully emulsify the egg.
2. Add ice and shake again until the shaker is cold and frosty.
3. Strain into a chilled coupe or rocks glass.
3. Garnish with freshly grated nutmeg or a light dusting of cinnamon.
