Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker Eggnog (Homemade, Creamy)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Six egg yolks whisked with sugar until thick and pale, combined with warm whole milk, heavy cream, nutmeg, cinnamon, and a pinch of salt in the slow cooker and cooked on LOW — stirred every 15 to 20 minutes — until the custard reaches 160°F (71°C) and coats the back of a spoon in a thick, silky ribbon. Strained, finished with vanilla extract, chilled overnight, and served cold in small stemmed glasses with freshly grated nutmeg over the top and bourbon alongside for those who want it. The homemade eggnog that makes the carton version impossible to return to.

  • Total Time: 7 hours (including chilling)
  • Yield: 6–8 servings 1x

Ingredients

Scale

The Custard

  • 6 large egg yolks, at room temperature
  • ½ cup (100g) granulated white sugar
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream

The Spices

  • ½ tsp freshly grated nutmeg (from a whole nutmeg if possible)
  • ¼ tsp ground cinnamon
  • ¼ tsp salt

The Finish

  • 1 tsp vanilla extract — added after cooking, not before

For Serving

 

  • Freshly grated nutmeg, directly over each glass
  • Ground cinnamon for dusting
  • Softly whipped cream (optional)
  • Bourbon, dark rum, or brandy alongside (optional, 1.5 oz per glass)

Instructions

  • Whisk yolks and sugar. In a large bowl, whisk the egg yolks and granulated sugar together vigorously for 2 to 3 minutes until the mixture is thick, pale yellow, and the sugar is completely dissolved. The mixture should fall from the whisk in a thick ribbon. Set aside.
  • Warm the dairy. Add the whole milk, heavy cream, nutmeg, cinnamon, and salt to the slow cooker insert. Stir briefly to combine. Set to LOW and heat for 45 minutes to 1 hour, until the dairy mixture is warm — approximately 140°F (60°C) — but not boiling or steaming aggressively.
  • Temper the yolks. Using a ladle, transfer approximately 1 cup of the warm dairy mixture from the slow cooker into the bowl of whisked egg yolks, whisking constantly as you pour. This gradually warms the egg yolks to the dairy’s temperature. Pour the tempered yolk mixture back into the slow cooker, whisking as you go to combine thoroughly.
  • Cook to temperature. Keep the slow cooker on LOW. Cook the custard, lifting the lid and stirring thoroughly every 15 to 20 minutes, for 1 to 1.5 hours, until the eggnog reaches 160°F (71°C) on an instant-read thermometer and coats the back of a spoon thickly — a line drawn through the coating with your finger should hold its edges cleanly.
  • Strain and finish. Remove the insert from the slow cooker. Stir in the vanilla extract. Pour the finished eggnog through a fine mesh strainer into a large pitcher or bowl, pressing gently to remove any cooked egg particles. Discard the solids.
  • Cool and refrigerate. Allow the strained eggnog to cool to room temperature — approximately 30 minutes. Cover and refrigerate for a minimum of 4 hours, ideally overnight. The eggnog thickens further as it chills and the flavors deepen and integrate.
  • Serve. Stir the chilled eggnog before serving. Pour into small stemmed glasses or rocks glasses. Grate fresh nutmeg generously over the top of each glass. Add a dusting of cinnamon and a small dollop of softly whipped cream if desired. Offer bourbon, dark rum, or brandy alongside for adults.

Notes

  • Room temperature egg yolks incorporate more smoothly. Cold egg yolks from the refrigerator are more viscous and whisk less completely with the sugar. Remove the eggs from the refrigerator 30 minutes before making the eggnog or run them briefly under warm water.
  • Do not skip the tempering step. One cup of warm dairy whisked into the egg yolks before they go into the slow cooker brings the eggs toward the dairy’s temperature and dramatically reduces the risk of scrambling. It takes 30 seconds and is the step that most determines whether the custard is smooth or curdled.
  • Stir on a schedule. The custard builds from the edges of the insert inward during the slow cook. Without stirring, the edges overcook and scramble while the center is still thin. Set a timer for every 15 minutes and stir thoroughly from the bottom and sides each time. This is the most hands-on this recipe gets, and it is not demanding.
  • 160°F is the number. Use an instant-read thermometer. The food safety threshold and the correct custard consistency coincide at 160°F — when the thermometer reads 160°F and the spoon test confirms a thick coating, the eggnog is simultaneously safe and perfectly cooked.
  • Strain every time. Even a perfectly made eggnog contains some fine cooked egg particles. Straining takes two minutes and produces a silky, smooth custard without any graininess. Line the strainer with cheesecloth for the clearest possible result.
  • Overnight chilling is not optional. The eggnog needs time in the refrigerator to thicken, set, and integrate its flavors. A four-hour minimum produces a good eggnog. An overnight rest produces a noticeably better one. Make it the day before Christmas for the best version.
  • Freshly grated nutmeg at serving is not a garnish. It is the aromatic finish of the drink. The essential oils in freshly grated nutmeg released at the moment of grating are the most volatile and most intensely aromatic compounds in the spice — and they are what make eggnog smell like Christmas. Pre-ground nutmeg from a jar produces a fraction of the same effect. Keep a whole nutmeg and a fine microplane beside the serving vessel.
  • Author: Elle
  • Prep Time: 15 minutes
  • Cook Time: Total Active Time; 1 hour 45 minutes, Cooling + Chilling; 4 hours minimum (overnight preferred)
  • Category: Drinks, Holiday
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten-Free, Vegetarian

Find it online: https://slowcookerrecipes.us/slow-cooker-eggnog-homemade-creamy/