Cooking and Serving: 12 minutes | 5 cups eggnog
Ingredients
4 quart slow cooker | 7 (175 g) egg yolks, beaten | ⅝ cup (75 g) granulated sugar
Description
Prep Time: 10 minutes | Cook Time: 2 hours hrs | Total Time: 12 minutes | Servings: 5 cups eggnog
Ingredients
4 quart slow cooker
7 (175 g) egg yolks, beaten
⅝ cup (75 g) granulated sugar
3 ½ cups (28 fluid ounces) milk, at room temperature
1 ½ cups (12 fluid ounces) heavy whipping cream, at room temperature (can
¼ cup (2 fluid ounces) rum, (optional)
1 whole cinnamon stick
2 whole nutmeg seeds, plus more for grating
Instructions
HOMEMADE SLOW COOKER EGG NOG
Prep Time: 10 minutes mins.
Cook Time: 2 hours hrs.
This recipe for homemade slow cooker eggnog is made with a few simple.
ingredients in your crock pot for perfect egg nog every time!
EQUIPMENT
4 quart slow cooker.
INGREDIENTS
7 (175 g) egg yolks, beaten.
⅝ cup (75 g) granulated sugar.
3 ½ cups (28 fluid ounces) milk, at room temperature.
1 ½ cups (12 fluid ounces) heavy whipping cream, at room temperature (can.
use full fat canned coconut milk or whole evaporated milk).
¼ cup (2 fluid ounces) rum, (optional).
1 whole cinnamon stick.
2 whole nutmeg seeds, plus more for grating.
INGREDIENTS
7 (175 g) egg yolks, beaten.
⅝ cup (75 g) granulated sugar.
3 ½ cups (28 fluid ounces) milk, at room temperature.
1 ½ cups (12 fluid ounces) heavy whipping cream, at room temperature (can.
use full fat canned coconut milk or whole evaporated milk).
¼ cup (2 fluid ounces) rum, (optional).
1 whole cinnamon stick.
2 whole nutmeg seeds, plus more for grating.
Notes
place the egg yolks and granulated sugar, and whisk vigorously until smooth.
Add the milk and then the cream and optional rum in a slow but steady stream,
whisking constantly until well-combined. Add the cinnamon stick and whole
nutmeg seeds. The mixture should be smooth and relatively thin.
* If you’ve used a large bowl, transfer the mixture to the bowl of a 4-quart*
slow cooker. Cover the slow cooker, turn it on low and set for 2 hours. Cook
for 1 1/2 to 2 hours, whisking a few times if you think of it, until the
mixture is thick enough to coat the back of a spoon. Do not overcook or the
mixture will clump and curdle.
* Remove and discard the whole nutmeg and cinnamon. Unplug the slow cooker and
allow the eggnog to cool for at least an hour before transferring to covered
container and refrigerating until chilled. If you think that the milk has
clumped or curdled at all, run the eggnog through a fine mesh sieve before
chilling. Serve cold or warm with a sprinkle of grated fresh nutmeg.
If you only have a 6-quart slow cooker, use that but you will need to whisk more
often and monitor more closely to ensure that the eggnog doesn’t curdle.
Nutrition information is automatically calculated, so should only be used as an