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Cozy Slow Cooker Spiked Eggnog with Nutmeg

slow cooker spiked eggnog - featured image

This slow cooker spiked eggnog is silky, gently spiced, and just boozy enough to warm you from the inside out. Set it and forget it for a crowd-sized batch of holiday comfort in a mug.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon ground nutmeg (plus more for garnish)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 teaspoon vanilla extract (pure)
  • 1 cup bourbon or dark rum
  • Optional: ½ cup whole cloves (for garnish, not for the pot)

Instructions

  1. Whisk the eggs and sugar together in a large mixing bowl until pale yellow and slightly thickened, about 2 minutes.
  2. Add the milk, heavy cream, ground nutmeg, cinnamon, cloves, and salt to the slow cooker. Whisk gently to combine.
  3. Pour the egg and sugar mixture into the slow cooker and whisk again until well combined.
  4. Cover and cook on LOW for 2 to 2.5 hours. Stir gently every 30 minutes. The mixture should reach 160°F (71°C) and thicken slightly without boiling.
  5. Once heated through, turn the slow cooker to WARM or LOW. Stir in the vanilla extract and bourbon (or rum). Taste and adjust spices if needed.
  6. For silkiest texture, pour the eggnog through a fine-mesh strainer into a clean pitcher or back into the slow cooker.
  7. Serve warm in mugs, topped with freshly grated nutmeg and a cinnamon stick if desired.

Notes

Do not cook on HIGH or the eggs may curdle. Add alcohol at the end to preserve flavor. For a non-alcoholic version, omit bourbon and add an extra teaspoon of vanilla. Freshly grated nutmeg is highly recommended. The eggnog will thicken as it cools and can be stored in the refrigerator for up to 4 days.

Nutrition

Keywords: slow cooker eggnog, spiked eggnog, holiday drink, Christmas eggnog, bourbon eggnog, crockpot eggnog, warm eggnog