My super easy Crockpot eggnog recipe makes the most delicious, creamy, sweetly spiced drink for the holiday season. Made with cream, milk, egg yolks, and a nice dose of nutmeg and cinnamon, this rich drink is a Christmas classic. This slow-cooked eggnog is something my whole family enjoys, and it’s great for holiday parties. Serve it chilled or warmed!
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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.
5-Star Review
“This was so good! I only had half & half and 2% milk (and used ground cinnamon), but it still turned out delicious!” – Deanna
Crockpot Eggnog Recipe
Equipment
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
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
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 is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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!