Spiked Eggnog
A rich and creamy spiked eggnog made effortlessly in a slow cooker, perfect for holiday gatherings.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
Ingredients
- 4 cups Whole Milk Base for the eggnog, adds creaminess.
- 1 cup Heavy Cream Enhances richness and texture.
- 1 cup Sugar Balances the richness; adjust to taste.
- 6 large Eggs Provides custard-like texture.
- 1 teaspoon Vanilla Extract Enhances flavor profile.
- 1 teaspoon Ground Nutmeg Traditional spice for flavor.
- 1 teaspoon Ground Cinnamon Adds warmth and spice.
- 1 cup Favorite Spirit Brandy or whiskey for a kick.
- to taste Additional Spices for Garnish Nutmeg or cinnamon for topping.
Instructions
- Prepare the Slow Cooker: Ensure your slow cooker is clean and ready for use.
- Whisk the Eggs and Sugar: In a large bowl, crack the eggs and add the sugar. Whisk until well combined.
- Add the Cream and Milk: Add the whole milk and heavy cream to the egg and sugar mixture. Whisk until combined.
- Incorporate the Spices: Add the vanilla extract, ground nutmeg, and ground cinnamon. Whisk until evenly distributed.
- Transfer to the Slow Cooker: Pour the mixture into the slow cooker and set it on low heat.
- Cook the Eggnog: Allow to cook on low for 2 to 3 hours, stirring occasionally.
- Incorporate the Alcohol: Stir in the chosen spirit about 30 minutes before serving.
- Serve Warm: Ladle into mugs and garnish with additional spices if desired.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator.
Notes
For variations, consider using different spirits or dairy alternatives. Adjust sweetness to taste.