This Crockpot Eggnog recipe makes the most delicious, creamy, sweetly spiced drink for the holiday season. This gently cooked eggnog is something the whole family can enjoy, and it’s great for parties. Serve it chilled or warmed!
Slow Cooker Eggnog
Nothing says Christmas like a big glass of creamy eggnog! This festive drink is the best thing to serve at holiday parties, gift exchanges, or just for a special winter treat.
This Crockpot eggnog recipe is the easiest way to make this beverage. It creates the ideal texture, and it’s gently spiced with cinnamon and nutmeg for a little bit of warmth.
Why You’ll Love this Easy Eggnog Recipe:
- Creamy: The mixture of milk, heavy cream, and egg yolks creates a thick and creamy texture that’s so delightful to sip on.
- Hands-off: Making eggnog is a slow cooker is so simple. Just add the ingredients and let it cook!
- Festive: Nothing tastes more festive during the holiday season than a nice glass of traditional eggnog. It’s the perfect thing to serve at Christmas parties!
If you’re usually hesitant to drink eggnog, don’t worry! This recipe gently heats and cooks the eggs, and it can be served chilled or warmed. You’re sure to love this drink!
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How to Make Crockpot Eggnog
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- Whisk together egg yolks and sugar until creamy, then add it into the slow cooker with the rest of the eggnog ingredients.
- Cover and cook on low, stirring occasionally.
- Let the mixture cool in the crockpot, then transfer it into a pitcher and let it chill in the refrigerator.
- Pour and serve when ready to enjoy!
Eggnog is a rich, sweetened beverage made with milk, cream, sugar, and eggs. During the holidays, it is enjoyed with spices such as nutmeg and cinnamon. It can be served chilled or warm.
While its exact origins are not known, eggnog is believed to have originated in medieval Britain.
Traditionally, eggnog is made with raw unpasteurized eggs. However, in this recipe, we’re heating it up in a crockpot, which will pasteurize it and make it totally safe!
Eggnog is sweet and creamy, like a custard or sweet cream ice cream. It has notes of cinnamon and nutmeg, which make it taste warmly spiced.
Nope! It is nonalcoholic, but you can certainly add alcohol if you like.
Brandy is the most traditional spirit, but you can also add rum or cognac. Any warm, spicy alcohol works well.
There are two ways to make eggnog. You can either make it raw by simply whisking the ingredients together or you can cook it. In this recipe, we are gently cooking it to pasteurize the eggs.
Eggnog packs a significant amount of fat, sugar, and calories, so it is best enjoyed in moderation.
This cooked eggnog is perfectly safe to consume while pregnant, as long as you keep it non-alcoholic. The raw varieties of eggnog are not safe for pregnant women, as they can cause illnesses such as salmonella.
Homemade eggnog will last for up to 3 days in the refrigerator.
Yes! Eggnog can be frozen for up to 6 months.
It’d be a shame to waste 8 perfectly good egg whites, so plan to make meringue cookies, mini pavlovas, or Pignoli cookies!
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.
Storage Instructions
Store leftover crockpot eggnog in an airtight container in the refrigerator for up to 3 days. Enjoy cold or warm.
Freezing Instructions
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.
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.
If you’re a fan of creamy eggnog, you’re going to love this Crockpot recipe! It’s so easy, and it’s just perfectly flavored. Let the festivities begin!
More Christmas Drinks to Try:
- Slow Cooker Peppermint Hot Chocolate
- Festive Snow Punch
- Holiday Sangria
- White Christmas Tequila Sours
- Cranberry Apple Spiced Cider
- White Hot Chocolate
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Crockpot Eggnog Recipe
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Ingredients
- 8 large egg yolks
- ½ cup granulated sugar
- 1½ cups heavy cream
- 2 cups milk
- ½ teaspoon ground nutmeg
- ½ teaspoon pure vanilla extract
- 1 cinnamon stick
- ⅛ teaspoon kosher salt
- Whipped cream optional, for garnish
Recommended Equipment
Instructions
- Whisk the egg yolks and sugar in a bowl until smooth and creamy.8 large egg yolks, ½ cup granulated sugar
- Add to the egg yolks to the Crockpot along with the remaining ingredients (except for the whipped cream).1½ cups heavy cream, 2 cups milk, ½ teaspoon ground nutmeg, ½ teaspoon pure vanilla extract, 1 cinnamon stick, ⅛ teaspoon kosher salt
- Stir to combine.
- Cover and cook on low for 1½ hours, stirring 1-2 times throughout the cooking process.
- Remove the lid, give the eggnog another stir. Let the mixture cool for about 30 minutes.
- Remove the cinnamon stick.
- Transfer the eggnog to a beverage container and chill in the refrigerator until ready to serve. The mixture will thicken as it chills.
- Serve in glasses with whipped cream and a dusting of ground nutmeg or cinnamon.Whipped cream
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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.
Nutrition Information
This was so good! I only had half & half and 2% milk (and used ground cinnamon), but it still turned out delicious! 😋
Hi! What type of milk did you use? Guessing skim might not be a good idea?
Hi Deanna, we used whole milk. Any kind of milk will work, it just may not turn out quite as thick!
Thank you!
Hello! How many servings does this make? Thank you!
Hi Nadine, this recipe serves 8!