Martinis & Murder Cocktail Recipe: Spiced Mexican Chocolate Nog

Pair this vegan nog with Episode 160, “Carjacking Conspiracy,” the case of Shajia Ayobi. 

Vegan Eggnog

At Martinis & Murder, holiday cocktails are a big favorite including eggnog. Drinks writer Aaron Goldfarb has a whole section on eggnog in his book “Gather Around Cocktails: Drinks to Celebrate Usual and Unusual Holidays.” This coconut milk option created by Jason Eisner when he was at Gracias Madre in Los Angeles is nice to serve at a party where you know vegans will be present. 

Here’s how to make it:

Ingredients
2 ounces unsweetened whole coconut milk
1 1/2 ounces Xicaru Mezcal Espadin (we used Montelobos Mezcal)
1/2 ounce organic agave nectar
2 dashes chocolate bitters
1 pinch Masala Chia tea blend
Organic cocoa powder for garnish

Instructions

Combine the coconut milk, mezcal, agave nectar, bitters, and Masala Chai tea blend in a shaker (without ice) and do a dry shake. Add ice and shake hard.

Strain into a coupe. Dust the top with some cocoa powder before serving.

Sip it while listening to John Thrasher and Daryn Carp discuss the Shajia Ayobi, whose claims about her husband's death ranged from a carjacking gone wrong, to a story about the FBI enlisting her to murder him.

We actually cover the cocktail in an episode of Another Shot, so check that out if you want to hear how John and Daryn liked the drink.

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Hosts John Thrasher and Daryn Carp chat about creepy crimes and mysterious murders...while mixing up martinis! Each fun new episode of this true crime podcast will focus on a new crime, the crazy details and of course the theories about how it all went down. Be sure to subscribe to Martinis and Murder for new episodes every week!

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