Brown sugar, pumpkin pie spice, butter, vanilla, egg--it's like a rich, drinkable cookie. Our slow cooker twist on classic eggnog can be kept on the "warm" setting for one hour.

Source: Midwest Living


Recipe Summary

15 mins
4 hrs
about 9 1/2 cups


Ingredient Checklist


Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker whisk together half-and-half, oat milk, brown sugar, and pumpkin pie spice. Whisk until sugar is dissolved. Add butter. Using a small sharp knife, split vanilla bean in half lengthwise and scrape the seeds into the cooker; add the pod too.

  • Cover; cook on low for 4 to 5 hours, whisking once or twice if possible.

  • Remove vanilla bean pods; discard. Gradually whisk about 2 cups of the hot drink into egg yolks in a medium bowl. Whisk egg yolk mixture into the drink in the cooker.

  • Serve topped with whipped cream and crumbled cookies.


If desired, add 1 to 2 tablespoons Irish cream liqueur (Bailey's) to each mug before adding the hot drink.

*Look for this dairy-free milk alternative at natural foods stores or substitute unsweetened almond milk.

Nutrition Facts

336 calories; fat 22g; cholesterol 122mg; saturated fat 12g; carbohydrates 31g; mono fat 7g; poly fat 1g; insoluble fiber 1g; sugars 26g; protein 5g; vitamin a 874.4IU; vitamin c 0.9mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 15.2mcg; vitamin b12 0.4mcg; sodium 137mg; potassium 192mg; calcium 235mg; iron 1.1mg.