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2542 San Gabriel Boulevard
Rosemead, CA, 91770
United States


Garvey Wholesale Beverage is a family owned and operated company, which has been in business for over 49 years. Originally started as a satellite distributor to get product to farms and farmers markets, the company has, since then, expanded to become the premier Cash and Carry Beverage Wholesaler in California.

Holiday Eggnog Recipes


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Holiday Eggnog Recipes

Alexandria Castro-Spencer

Treat yourself to a cozy cup of one of the most notable holiday drinks this week: Eggnog!

We've got a lovely variety of recipes that will satisfy your sweettooth ASAP, even vegans!

Check them out below!

Maker's (Non-Egg) Nog


2 parts Maker’s Mark® Bourbon
2 parts simple syrup
2 parts half and half (1 part whole milk, 1 part single cream)
Nutmeg and dark chocolate for garnish

Shake contents over ice.
Strain over ice and garnish with nutmeg and dark chocolate.

Mexican Eggnog


1 1/2 parts Sauza® Conmemorativo Anejo
1 Part Marker’s Mark® Bourbon
3 Parts Eggnog
Cinnamon for Garnish

Add all ingredients to an ice-filled shaker. Shake and strain into glass. Garnish with cinnamon.

The Best Vegan Eggnog


- 3/4-1 cup raw cashews, soaked for 30 minutes
- 2 cups fresh water
- 1 15 oz. can of full-fat coconut milk
- 6 medjool dates, pitted
- 1 tsp. Kahlua or vanilla extract
- 3 Tbsp. spiced rum (optional)
- 1/2 tsp. kosher salt
- 1 tsp. freshly grated nutmeg
- 1/4 tsp. xanthan gum (optional)


Place the cashews in medium bowl. Cover completely with boiling water and allow to soak for at least 30 minutes. When the time is up, drain and rinse the cashews then place in a high-speed blender. 

Add in the fresh water and blend with the cashews on high for about 2 minutes or until very well blended and smooth. 

Now, add in the remaining ingredients and blend on high again  for another two minutes or until the dates are completely blended.

Stir before serving if being chilled. Garnish with additional freshly grated nutmeg.

6 egg yolks
1 c. sugar
1 c. orange liqueur
1/2 c. dark rum
1/2 c. brandy
4 c. whole milk
4 c. heavy cream

With a hot pad in hand, in a double boiler over simmering water, whisk the egg yolks until they are well beaten.
Add the sugar slowly and continue to whisk until the mixture is pale yellow and quite voluminous.
With a towel in hand to dry the bottom of the bowl, remove it from the water.
Whisk in the orange liqueur, rum, brandy, and milk.
In the bowl of an electric mixer, or in a large bowl using a beater, whip the cream until it is doubled in volume.
Fold the cream into the egg and milk mixture.
Divide the eggnog into two pitchers.
Cover it tightly with cellophane and refrigerate overnight.

Don't forget! Eggnog can be made with other seasonal favorites! Don't be afraid to experiment and let us know what your favorites are!

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