The More (Holiday Eggnog) the Merrier!

Looking to get in the holiday spirit? For many, the holidays taste like eggnog. Pick up some spiced liquid cheer at the Co-op, where we offer traditional and alternative nogs. Organic Valley Eggnog (1 quart) and Califia Farms Holiday Nog (40 fl. oz) are each on sale for $3.99 until January 1st, 2018. Available only for a limited time, treat yourself to a mug of delicately balanced, zesty spiced eggnog.

Noggin’ It Up

While the exact origins of eggnog are unclear, it’s been gracing tables during the holidays for almost a milennium. Likely based on the Medieval drink “posset”, a milky, ale based beverage, eggnog is a hearty combination of eggs, milk and spices, to which spirits like brandy, whiskey sherry or rum are often added. Read more about the evolution of egg and find George Washington’s personal recipe here:  A Brief History of Eggnog.

Organic Valley Eggnog – this nationwide dairy cooperative makes rich, eggnog with high quality, certified organic ingredients. They carefully blend fair-trade sugar, vanilla and nutmeg to highlight the natural goodness of family farm fresh organic milk, cream and eggs. Check out their Find Your Farmer map to learn more about your local organic dairy farmers in Skagit and Whatcom County.

Califia Farms Holiday Nog – a traditional holiday beverage wrapped up with a modern, festive twist. Made with their signature Almondmilk, Califia Farms Holiday Nog is rich and creamy, yet free from dairy and soy. One sip, and you’re suddenly singing along to the carols in your head, snuggling closer to your loved ones, and sharing the holiday spirit. Serve it simple, spiked or over your morning muesli.

Recipes Using Eggnog:

Eggnog doesn’t need much to shine. It’s rich, creamy flavor can enhance meals and other drinks, like tea or coffee. Take a cup of good cheer and try an Eggnog Lattes, now available in the Co-op’s Deli. Only available for a few weeks each year, our baristas make these special lattes with Organic Valley Egg Nog and the Co-op’s own freshly roasted organic, fair trade certified espresso beans.

Have leftovers? Feature eggnog in baked goods and breakfast. Try these handy recipes:

Egg Nog French Toast

Feed the family with this filling and tasty recipe. Yield: 8-10 servings. Recipe & photo from 


  • 8 eggs
  • 2 cups eggnog
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla or rum extract
  • 20 slices bread
  • Maple syrup

Directions: In a bowl, beat eggs, eggnog, sugar and extract; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with confectioners’ sugar if desired. Serve with syrup.


Frosted Eggnog Cookies

Savor eggnog in these baked treats. Recipe adapted from Amanda Taylor & Glen Ewen


  • 1 cup butter, softened
  • 2 cups sugar
  • 1 cup eggnog
  • 5-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg


  • 1/4 cup butter, softened
  • 3 cups confectioners’ sugar
  • 1/3 cup eggnog


In a large bowl, cream butter and sugar until light and fluffy. Beat in eggnog. Combine the flour, baking soda and nutmeg; gradually add to creamed mixture and mix well. Shape into four 10-in. rolls; wrap each in plastic wrap. Refrigerate overnight. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.
For icing, in a large bowl, beat butter until fluffy. Add confectioners’ sugar and eggnog; beat until smooth. Frost cookies. Store in an airtight container. Yield: about 13-1/2 dozen. Make Ahead: Dough can be made 2 days in advance. Iced cookies can be stored for 1 week in an airtight container.
By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.