In the 1700s, the British curdled milk beverage known as “posset hopped the pond” joined forces with said eggs, and became the creamy elixir known as Egg Nog. Meanwhile, tart and tangy yogurt was created in ancient Mesopotamia. By the early 2000s, Greek Yogurt burst onto the grocery scene in the United States. And on October 30, 2017, these timelines collided to form the dairy delight that is Trader Joe’s Egg Nog Whole Milk Greek Yogurt.

Rich and creamy individually, Whole Milk Greek Yogurt and Egg Nog are a true force when combined. It all starts with Grade A cultured pasteurized milk that’s strained until thick and tangy. The Yogurt is then mixed with an authentic Egg Nog base containing cane sugar, egg yolks, and nutmeg, with a light golden hue courtesy of annatto and turmeric. Tart and creamy with loads of Egg Nog flavor, this marvel of milk evolution is excellent on its own, topped with crunchy Just the Clusters Maple Pecan Granola Cereal, or paired with a buttery Apple Cinnamon Bun.