If you ask me, nothing says Christmas like a big glass of creamy eggnog! This festive drink is my favorite thing to serve at holiday parties, gift exchanges, or just for a special winter treat. I’ve found that a slow cooker is the easiest way to make eggnog, because it creates the ideal texture. Everyone loves this gently spiced drink with cinnamon and nutmeg for a little bit of warmth.
Ingredients for Slow Cooker Eggnog
Egg Yolks: The star of any eggnog recipe is lots of egg yolks. Carefully separate the yolks from the whites, and save the whites for other recipes. Sugar: Use granulated sugar to sweeten the drink. Heavy Cream: This creates that super creamy eggnog texture. Milk: Whole milk is ideal for this recipe–the extra fat content makes it rich and thick. Spices: Nutmeg and a whole cinnamon stick add a festive, warm flavor. Vanilla Extract: Just a hint adds a nice flavor.
It’d be a shame to waste 8 perfectly good egg whites, so use them to make meringue cookies, mini pavlovas, or Pignoli cookies!
Egg Nog Flavor Variations
Pumpkin: Add ½ cup of pumpkin puree, and swap the cinnamon and nutmeg for pumpkin pie spice. Peppermint: Add 1 teaspoon of peppermint extract. Garnish with crushed or whole candy canes. Gingerbread: Add ½ teaspoon of ground ginger, and garnish with crushed gingerbread cookies. Butterscotch: Swap the granulated sugar for brown sugar. Coconut: Swap the milk for coconut milk, and garnish with sweetened shredded coconut. Nutella: Stir in ½ cup of Nutella. Chocolate: Add 4 ounces of unsweetened chocolate. Coffee: Swap half of the milk for strongly-brewed coffee or espresso.
How to Store and Reheat
Store leftover crockpot eggnog in an airtight container in the refrigerator for up to 3 days. Enjoy cold or warm. Freeze eggnog in an airtight container with ½-inch of space at the top to expand as it freezes. It will keep for up to 6 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Once this crockpot eggnog is ready to serve, pour it into a glass, add some whipped cream, and a dash of cinnamon or nutmeg on top. I like adding a cinnamon stick into each glass for extra garnish, but that’s totally up to you.
