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

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Recipe Summary

hands-on:
15 mins
total:
4 hrs to 5 hrs (low)
Servings:
12
Yield:
about 9 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

Tips

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

Nutrition Facts

336 calories; total fat 22g; saturated fat 12g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 122mg; sodium 137mg; potassium 192mg; carbohydrates 31g; fiber 1g; sugar 26g; protein 5g; trans fatty acidg; vitamin a 874IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 15mcg; vitamin b12mcg; calcium 235mg; iron 1mg.

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