The Brief

Christmas on the West Coast is .... different. Here you’d be hard-pressed to find carol singers in hats and scarves knocking on people’s doors or red holly berries peeping through the snow.

However, the creamy, sweet drink that is eggnog has survived the trek west remarkably well.

It's in high demand during the holidays, with or without an infusion of whiskey, brandy, or rum (although we’d say definitely with. Unless it’s breakfast. Well, maybe also at breakfast).

The history of nog

Eggnog goes back to the Middle Ages in England to a drink called posset. It was made with warm milk curdled with wine or beer and then flavored with spices. Towards the 18th century, it became a favorite of the upper classes, who drank it with sherry.

(The origin of the word 'nog' is a little unclear; possibly from noggin, an old English word for a wooden mug, or grog, a mixture of rum and water).

By the time eggnog reached the American colonies, it had become fashionable to have it with rum from the Caribbean.

Today, versions of the drink can be found in Central and South America, like rompope, similarly made with cream, eggs, sugar, vanilla, and rum; biblia con pisco, a Peruvian specialty made with pomace brandy; or coquito, a coconut-based drink from Puerto Rico. In Germany, versions are made with beer and tea, harking back to the drink’s origins.

While I’ve never been much of an eggnog drinker myself (I didn’t grow up with it and tend to avoid dairy-based drinks as a general rule), I’m always willing to have my horizons expanded. So in the name of research, I put down my black coffee, and went on an eggnog tour of L.A.

Broguiere’s eggnog

You may already know Broguiere’s , a beloved local dairy that's been in business in Montebello since the 1920s.

They are known for their iconic glass milk bottles with red caps, which can be purchased year-round in regular milk, chocolate, and strawberry options, from most supermarket chains.

This time of year, however, they also make eggnog, which usually hits shelves in October. People count down the days before it appears and make it a annual tradition. One Reddit user commented, “I'm thinking about having an animal-style In-N-Out burger tonight with a glass of Broguiere's eggnog. Nothing says perfect L.A. holiday time eats quite like that.”

Was I disappointed that it came in a plastic bottle as opposed to a glass one? Sure. But I wouldn’t let that affect my first sip.

The nog was thick, with a pale golden yellow color, and it tasted part almond roca and part Cadbury creme egg. It initially sent a few shockwaves through my system (it wasn’t exactly used to that kind of combo in a liquid), but once my taste buds adjusted to it, I could see the creamy appeal. It was extraordinarily delicious and felt special, given it can be purchased in most grocery stores. For my money, this nog is the best for grabbing a bottle to take home or to a small holiday party to mix with your favorite bourbon or rum for your holiday cheer.

La Monja at Mirate, Los Feliz

Mirate's cocktail version of eggnog

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Courtesy Mirate

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I’d heard about a few bars creating their own versions of eggnog, so I headed to Mirate, where bartender Max Reis is giving the classic rompope a Los Feliz makeover. The base is egg yolk and cream mixed with a vanilla and raisin-based liqueur, Oaxacan rum, añejo tequila, mezcal, cinnamon, clove, cotija cheese, and mushrooms.

Yes, that’s right. Cheese and mushrooms. It might sound odd, but according to Reis, they are meant to mimic aged umami flavors occasionally found in eggnog. It was exceptionally well-mixed, combining sweet and smoky flavors with earthy, salty and milky notes. A unique experience, as I've come to expect from him.

Fa-La Land Nog at The Spare Room, Hollywood

The Fa-La Land eggnog

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Gab Chabran

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LAist

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I met with bar lead Ryan Silva at The Spare Room, the famed mezzanine bar at the iconic Roosevelt Hotel in Hollywood. There, I tried their Fa-La Land Nog, inspired by the Puerto Rican coquito, a cousin of eggnog who likes to hang out at the beach. It’s made with a mixture of aged and spiced rums, apple brandy, and a Barbados liqueur known as falernum, which contains ginger, lime, and almond flavors.

It’s topped with house-made whipped cream and matcha powder and garnished with a rolled wafer cookie filled with chocolate. Served over ice, it's almost reminiscent of a milkshake, in the best way possible.

The notes from the rum and brandy provide a juicy, mature sweetness that plays nicely with the creaminess of the drink. This was my favorite cocktail nog among those that I tried. The festive-meets-approachability vibe is perfect for humming Have yourself a merry little Christmas to yourself as you enjoy it.

Little Nicky’s Pancakes at La Dolce Vita, Beverly Hills

Little Nicky's pancakes

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Shelby Moore

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Cozy up to the small, intimate bar space inside the La Dolce Vita Beverly Hills Italian restaurant and order this nog cocktail. The name itself references Joe Pesci’s character in the film Casino, who always made it home in time to make his son pancakes. It was the most classic and straightforward of all the different versions I tried during my tour. It's made with an eggnog base, cognac, sherry, amaro, Swedish chocolate, and coconut.

While that combination sounds rich, the drink is well-balanced, with the light creaminess giving way to dryness from the sherry followed by a slight bit of sweetness from the chocolate and coconut.

When asked if he was initially a fan of holiday cocktails, the bar lead, Blake Antrobus, who created the cocktail, quickly responded, “No, I always think it's kitschy...but it's also just an excuse to be silly, which is nice, instead of taking yourself so seriously.”

Trader Joe’s O’Nog (Oat Milk Nog)

Trader Joe's O Nog

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Katie Rose George-Chabrán

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LAist

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After all those rich nogs, I needed something a little simpler. While shopping at my local TJ’s, I noticed they had an oat milk nog, which was gluten-free, dairy-free, soy-free, and vegan. So, I tried it.

After a few sips, I realized I missed the heavy cream mouthfeel, which I’d come to expect. Instead it felt like a 2% milk version. It contained a slight sweetness that felt muted, with only a smidgen of spice flavors coming through — like looking at a view through a heavy snowfall.

I guess after my eggnog journey, I’d become accustomed to stronger flavorings. Maybe it could be improved with some booze — or some cheese (vegan, of course)?