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3Hr Total Time
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30M Prep Time
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20 Ingredients
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6 (cups) Servings
Ingredients & Directions
Directions
Make base: Warm milk and cream to steaming. In a bowl, whisk sugar + yolks; temper; back to pan; cook, stirring, to 165-170°F.
Conclude base: Remove from heat, stir in vanilla and salt. Strain, ice-bath cooldown, then chill until cold.
Cold side flavor: Combine the mango purée and 2 Tbsp chili syrup into the cold base. Taste; more syrup to taste, if desired, to get a larger “swicy” kick.
Rim glasses: Rim glasses with a lime wedge; soak in Tajín-sugar.
Serve: Serve over ice or neat. Pour optional spirits into the serving. Garnish with a small stick of mango dice or a sprinkle of Tajín.
Ingredients
- Nog Base ---
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup sugar
- 6 big egg yolks
- 1 tsp vanilla extract
- ⅛ tsp ground pepper
- Mango & Chili Finish ---
- 1 cup mango purée (bottled 100 percent pure or blended mature mango; strain if pulpy)
- 2-3 tbsp chili syrup (recipe below) or to taste
- Optional spirits: ½-1 oz dark aged or spiced rum or tequila reposado per serving
- Rim ---
- 2 Tbsp sugar
- 1 Tbsp Tajín (chili-lime seasoning)
- Lime wedge, for rimming
- Spicy Chili Syrup ---
- ¼ cup sugar
- ¼ cup water
- ½ tsp ancho or cayenne (to taste)
- Simmer, 1-2 min until dissolved; cool.
Tips
- Stabilize for Success: After chilling, whisk briefly to restore a smooth texture and keep that vibrant tropical flavor.
- Balance the Heat: For a bold, Tajín-forward sip, keep the chili syrup mild and let the rim deliver most of the spice.
- Quick Chill: To cool fast, pour the hot custard into a pitcher set over an ice bath. Stir until cold, then refrigerate.
- Storage: Keep refrigerated and use within 3 days. Add mango garnish and Tajín rims just before serving.
- Serving Temperature: Serve well-chilled straight from the fridge, or warm gently to about 140°F — never boil, or it may curdle.
- For a Crowd: Making 12 cups? Double the base recipe, then adjust the mango and chili syrup “finishers” to taste in smaller batches.
- Time Saver Tip: If using store bought eggnog, start with a high quality nog as your silky, reliable base then stir in your signature flavor driver, mango purée and chili syrup, and finish with a Tajín rim for a “chef-y” twist in 60 seconds.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.