Pumpkin spice and cinnamon cocktails run rampant in LA, but what can be considered the ultimate holiday libation, eggnog is actually a little elusive. Maybe it's the raw eggs or thick, stomach-filling consistency that turn revelers and barkeepers away, but a few restaurants and bars in LA have found ways to make the old school Christmas concoction a little more approachable for holiday drinkers. Whether it's made tropical with coconut milk, vegan with avocado or nut bases, or just downright boozy, here's a list of 14 eggnogs in the city that will have you rockin' around the Christmas tree, presented alphabetically:Read More
14 Eggnogs That Will Induce Holiday Cheer in Los Angeles
They'll have you ho ho ho-ing all night long.
Santa Monica’s Aestus is mixing up their take on eggnog, called the Paris, Tennessee. A simple blend of cream, nutmeg, orgeat, cacao, and Jamaican rum is extra boozy with a heavy douse of Smith and Cross, and is a surefire way to get into the holiday spirit.
Want a quick taste of the holidays during your evening of debauchery? West Hollywood’s Bar10 offers a shot of eggnog spiked with rum and crème de menthe with a nutmeg rim.
Estrella’ Fireside Noggin blends egg yolks, sugar, cocoa powder, milk, cream, madeira, and mezcal for a nice way to warm up in hip surrounds.
Faith & Flower
Lead bartender Darwin Pornel’s Oaxacan in a Winter Wonderland takes the classic holiday cocktail south of the border. Egg and cream are fortified with Smith and Cross Rum, La Niña del Mezcal El Primario, Tia Maria Coffee Liqueur, and housemade cinnamon syrup and habanero tincture for an extra kick in the pants.
Yes, Jason Eisner is still serving up the popular Not Your Madre’s Eggnog with coconut milk, mezcal espadin, agave, chocolate bitters, and house masala chai blend, but the beverage director is keeping things fresh with a new vegan version of the holiday libation. His Abuelita’s Champurrado features housemade vanilla bean hazelnut milk; dates; avocado(!), which acts as a thickener in lieu of egg yolks; coconut milk; nutmeg; canela; and house aguardiente. What’s more? It’s served with salted, chocolate-drizzled organic popcorn for a holiday one-two punch.
Harlowe’s seasonal offering shakes together Camus Cognac, Selvarey Cacoa Rum, Menthe Pastille, sugar, cream, candy cane bitters, and egg, and tops it with chocolate shavings for a sweet stroll down Candy Cane Lane.
Hinoki & The Bird
Hinoki & The Bird’s new eggnog, the Pumpkin Coconut Faux Nog, replaces egg and cream with coconut milk, coconut cream, and pumpkin puree. The vegan mixture is fortified with Knob Creek Bourbon and Fernet-Branca Menta for a strong punch.
Nick & Stef's Steakhouse
Ray’s and Stark Bar’s Three Spirit Egg Nog will now be offered at Downtown’s new Nick & Stef’s Steakhouse. Inspired by Dickens’ A Christmas Carol. The traditional eggnog is laced with bourbon, brandy, and dark rum, and is garnished with a touch of nutmeg.
Plan Check Kitchen + Bar
Plan Check lightens up the traditionally heavy drink with its Aerated Aged Eggnog, made with bourbon, cognac, and rum garnished with nutmeg and orange peel.
Sassafras isn’t messing around with its spirit-heavy nog, combining 1776 Rye Whiskey, Germain Robin Apple Brandy, Cruzan Blackstrap Rum, Giffard Vanille De Madagascar, heavy whipping cream, allspice, cinnamon, clove simple syrup, whole egg, housemade ginger bitters, Scrappy Chocolate Bitters, and freshly ground nutmeg.
The South Bay’s newest dining gem Sausal blends housemade eggnog with 86-proof Evan Williams bourbon and a splash of Licor 43, a traditional Spanish liqueur with notes of citrus, spices, and vanilla, for a super boozy take on the classic with the restaurant’s signature Nuevo Rancho flair.
The star of barman Ryan Wainwright’s winter menu is his traditional eggnog, built with Quinta Tawny Port, Torres 10 Imperial Brandy Gran Reserva, El Dorado 8 Year Cask Aged Rum, Caffe’ Moka, Demerara syrup, cream, and a whole egg, and topped with a sprinkle of freshly ground nutmeg.
The Greyhound Bar & Grill
This winter in Highland Park, neighborhood bar The Greyhound is once again serving up their boozy take on the traditional recipe. A base of spice and barley-infused, oak-aged Anchor "White Christmas" whiskey is combined with Park Cognac, Coruba Dark Jamaican Rum, and El Dorado Spiced Demerara Rum. This no-frills nog focuses on the complexity of the spirits rather than additional flavors or toppings. This eggnog is meant to be aged, so be sure to ask for a taste of last year’s vintage batch.
The Hungry Cat
Chef David Lentz shares his family recipe for eggnog at both LA locations of The Hungry Cat. “Big Dave’s” eggnog, spiked with spiced rum, brandy and Jameson, is a secret family recipe held in confidentially for three generations of Lentzs. It is offered for $12 by the glass, or $40 by the liter.