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


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; 22 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 122 mg cholesterol; 137 mg sodium. 192 mg potassium; 31 g carbohydrates; 1 g fiber; 26 g sugar; 5 g protein; 0 g trans fatty acid; 874 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 15 mcg folate; 0 mcg vitamin b12; 235 mg calcium; 1 mg iron;