New hot cocktail? Vegan avocado eggnog at Gracias Madre - Los Angeles Times
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New hot cocktail? Vegan avocado eggnog at Gracias Madre

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If there’s a cocktail capable of encapsulating the L.A. food and drink scene — trendy bartender, twist on classic drink, avocados — in a single glass, it may well be vegan avocado eggnog.

In a city that has a vegan Mexican restaurant and a vegan ramen stand, it only seems fitting that said vegan Mexican restaurant serve a festive beverage for the holidays, and that it be a vegan eggnog.

At Gracias Madre, beverage director Jason Eisner has created a drink he calls Abuelita’s Champurrado, which — semantics notwithstanding — is his version not so much of the hot masa-based drink, but of eggnog. Eisner substitutes avocado for the egg yolks, which thickens the drink, giving it a consistency that mimics traditional eggnog. Add ginger, Meyer lemon peel, chamomile, Mexican canela (cinnamon), sage, housemade vanilla bean hazelnut milk, coconut milk and housemade almond syrup and you’re (almost) done.

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To turn this drink into a cocktail, Eisner adds housemade aguardiente (which means burning water, and is a blend of tequila and mezcal). And voila: a vegan, avocado-based eggnog.

The cocktail is served hot, alongside a handful of organic popcorn and chocolate salt ($10). If Santa Claus happens to go vegan this year, he’s in luck.

And if you’re looking for a non-vegan version, Test Kitchen director Noelle Carter has more than a few suggestions in our recipes database.

8905 Melrose Ave., West Hollywood, (323) 978-2170, www.graciasmadreweho.com.

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I like to spike my Slurpees. Follow me on Twitter @Jenn_Harris_

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