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.
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.