There are two schools of holiday drinkers: those who love eggnog (especially when spiked) and those who loathe it. We are of the first variety, but we understand why folks may be averse to the stuff: it’s thick, it’s terrible for you, and it involves drinking a bunch of egg yolks, which, unless you’re Rocky, may not be your idea of a balanced breakfast. All of these reasons help make the case for whipping up a batch of Mohawk Bend’s Egg Not. The Echo Park restaurant and bar is currently serving a vegan version of the classic Christmas drink made with soy milk and pecan syrup. A punch bowl of the spiced, creamy drink should unite the nog lovers and haters in all of our lives. And isn’t that what the holidays are all about?
(Love the real stuff? Here’s where to get your nog on across L.A.)
Egg Not (vegan egg nog)
2 ounces soy milk
1 1/2 ounces gingersnap Snap liquor
1/2 ounce pecan syrup (mix equal parts sugar and water, add a handful of pecans and boil down to a syrup)
Shake and double strain into cocktail glass, garnish with a nutmeg shaving.