The competition was stiff and the eggnog ingredients as diverse as cardamom pods and coconut syrup at the inaugural Northwest Eggnog Competition held at Elephants Delicatessen in Portland. The winning eggnog recipe unanimously chosen by the panel of judges was created by Zorn Matson, the bar manager at Thatch Tiki Bar in Portland. Matson's eggnog recipe included St. Elizabeth’s Allspice Dram liquor, freshly crushed allspice, cardamom pods, George Dickel Tennessee Whiskey, grated nutmeg, Pampero Anniversario rum, heavy cream, milk and 18 local free-range large chicken eggs.

The Northwest Eggnog Competition was the idea of Elephants manager Nicholas Doughty who wanted to kick off the holiday season with a festive community event.