El Sancho Claus

Ingredients

• 20 jumbo eggs
• 3 cups Demerara sugar
• 8 cups heavy cream
• 5 1/3 cups whole milk
• 2 cups Sol Tarasco Charanda Hongos
• 1 cup House Pasita*
• 1 cup Alambique Serrano Rum Blend #2
• 1 cup Raicilla de Una
• Garnish: fresh nutmeg

Directions

1. Process the eggs: Crack 5 at a time into a blender and blitz until fully incorporated. Transfer to a large bowl or container (like a Cambro) until all eggs are done.
2. Whisk in sugar, heavy cream, and whole milk until combined.
3. Whisk in remaining ingredients until combined.
4. Seal and store in the refrigerator. Can be aged anywhere from two weeks to two years.
5. When ready to serve, ladle into individual mugs and garnish with freshly grated nutmeg.

Rate This Recipe:

Yield: 20
Updated: 2024-07-23

*House Pasita Ingredients

• 2 cups Paranubes Añejo
• 2 cups Uruapan Añejo
• 2 cups Gustoso Añejo
• 2 1/2 cups raisins
• 1/4 ounce Pectinex

*House Pasita Directions

1. Combine all ingredients in a blender and blend until raisins are liquified and the blender jar is hot to the touch.
2. Let sit overnight, or until visibly separated.
3. Add to Spinzall and spin in batch mode until clear. If you don’t have a Spinzall, pour ingredients through a fine strainer or coffee filter until clear.
4. Seal and store.