You could technically run all the way to the store, buy a carton of premade eggnog, and make your holiday cocktails from there. However, you may be shocked to know that making eggnog is actually an incredibly easy process—and probably a whole lot faster than having to get out of your holiday pajamas and run all the way to the store. Plus, you can make the easiest eggnog recipe ever just in your crockpot!
What is eggnog?
Eggnog is an eggy, milky mixture that is usually cooked with some kind of liquor. It’s best known for being served around the holidays, typically with cinnamon sticks poking out the sides with lots of frothy peaks and sprinkled cinnamon and nutmeg. Some people love it and other people hate it, but there’s no denying that eggnog is a staple during the holiday season.
Before making it, age the eggnog
This may sound strange, but aging eggnog will actually make the mixture thicker. This means giving your eggnog mixture time to sit in the refrigerator for at least an hour (or more!) before putting it in the slow cooker. This can help make it really thick and creamy. The acclaimed cookbook Joy of Cooking states that eggnog could age from 3 to even up to 24 hours in the refrigerator before cooking it. So if you wanted to make this recipe and age it in the refrigerator for an entire day before having your guests over, you can.
For the sake of time, I only aged this eggnog for an hour, and it was still creamy and satisfying.
Don’t like egg whites? Use whipped cream!
For the topping on this eggnog, I used the leftover egg whites. However, if you don’t want to whip up the egg whites for topping, you can easily make a homemade whipped cream! Add in 1 cup (or whatever you have left) of the heavy whipping cream into a stand mixer, and whisk for a few minutes. Once the whipped cream creates stiff peaks, it is done. You can do the same with a bowl and a hand mixer as well.
Use your liquor of choice
The great thing about this particular holiday cocktail is that it doesn’t require one particular liquor to go with it. Eggnog can be mixed with a wide variety of liquors. Not a fan of rum? Try using bourbon. Have a leftover bottle of cognac in your liquor cabinet? Try using that. I would stick to rum, rye, bourbon, cognac, or even scotch with this recipe.
I’m a huge fan of rye and bourbon, so for this eggnog recipe, I used some bourbon in the mix. Here’s how I made the easiest eggnog crockpot recipe.
Crockpot Eggnog Recipe Ingredients
Makes 10-12 servings
6 egg yolks
6 egg whites
1 cup sugar
3 cups milk
1 cup heavy whipping cream
1/2 cup liquor of choice (bourbon, rum, rye, cognac, etc.)
Cinnamon and nutmeg (for topping)
How to Make It
Separate egg yolks from the egg whites using two bowls. To separate, crack open the eggshell and split it in two, but hold the eggshells close together to capture the egg yolk. Let the egg white fall into one bowl. Carefully transfer the egg yolk back and forth from each eggshell to let the rest of the egg white fall out. Once it’s all out, add the egg yolk to the other bowl. Repeat this for all of the eggs.
Whisk the sugar into the egg yolk bowl. The mixture will get really thick, so you want to make sure everything is mixed together.
Slowly whisk in the milk, then the heavy cream and whatever liquor you want to add in. For this recipe, I added in 1/2 cup of whiskey. If you want stronger eggnog, add in a whole cup.
This is called the “aging” process for the eggnog. When you let the eggnog sit for a bit, the mixture will become thick and creamy when cooking. This recipe calls for 1 hour, but feel free to age it for 3 hours if you have the time.
Pour the egg mixture into the crockpot and turn it on low. Let it sit for at least 1 1/2 hours, 2 at best.
While the eggnog is cooking, whisk the egg whites until they are frothy and make soft, stiff peaks. You’ll know they are stiff if you take out the whisk and the peaks stand on their own.
With a ladle, pour the eggnog mixture into cups or mugs. Spoon on some of the egg whites to each cocktail, and sprinkle the tops with a dash of cinnamon and nutmeg. If you have them, add in a cinnamon stick for decoration!
Full Crockpot Eggnog Recipe
- Separate egg yolks from the egg whites using two bowls.
- Whisk in 1 cup of sugar into the egg yolks.
- Add in the 3 cups of milk, then 1 cup of heavy whipping cream. Whisk together.
- Add in the desired amount of alcohol, or just leave it plain.
- Wrap up the top and place in the fridge for 1 hour.
- Pour the mixture into a slow cooker.
- Cook the eggnog mixture in the slow cooker for 1 1/2 to 2 hours on high.
- While the eggnog is cooking, whisk the egg whites until they are frothy and make soft, stiff peaks. You’ll know they are stiff if you take out the whisk and the peaks stand on their own.
- Serve in mugs with whipped cream on top, with a sprinkle of cinnamon and nutmeg.
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