Recipe: Slow Cooker Eggnog Lattes

Recipe: Slow Cooker Eggnog Lattes

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Christine Gallary
Dec 11, 2017
(Image credit: Joe Lingeman)

Skip the long line at the chain coffee shop when you're craving an eggnog-flavored latte and settle for the real deal at home instead. With the help of a carton of store-bought eggnog and the slow cooker, you can make a big batch of eggnog lattes for a decadent holiday morning treat, or you can spike it with your favorite alcohol to sip after dinner while relaxing by the fire. This rich, sweet coffee drink has an extra boost of spices and a secret trick for making the flavors in the spices sing.

(Image credit: Joe Lingeman)

Stick with Store-Bought Eggnog

For this recipe, just go with store-bought eggnog. Since you'll be adding coffee to these lattes, just get something inexpensive at the store. Save your homemade, aged, tasty eggnog for sipping straight-up. Also, the eggs in store-bought eggnog are already heat pasteurized, so they won't scramble or curdle while heating in the slow cooker.

We've added cinnamon sticks, vanilla, and freshly grated nutmeg to the lattes because they make the whole house (and drink) smell amazing, but here's the key: Add half of the nutmeg in the beginning, then add the rest of it with the vanilla just before serving. This two-step process ensures that there's nutmeg simmering in the drink, but the addition at the end means the nutmeg stays vibrant and really sings as you sip it.

These lattes are tasty straight from the slow cooker, but feel free to garnish with whipped cream, more nutmeg, cinnamon, or a shot of your favorite alcohol if you want to make it extra special.

Slow Cooker Eggnog Lattes

Serves 12 to 14

For the lattes:
6 cups water
3/4 cup ground dark-roasted coffee
1/2 gallon (2 quarts) store-bought eggnog
2 (3-inch) cinnamon sticks
1/2 teaspoon freshly ground nutmeg, divided
1 teaspoon vanilla extract

For serving (optional):
Sweetened whipped cream
Freshly grated nutmeg
Cinnamon sticks
Bourbon, brandy, or aged rum, for spiking

Brew the coffee with the 6 cups of water in a standard drip coffeemaker. (Alternatively, do it in batches in a French press.) Transfer to a 5-quart or larger slow cooker.

Add the eggnog, cinnamon sticks, and 1/4 teaspoon of the nutmeg and stir to combine. Cover and heat on the LOW setting until the flavors meld and the mixture is heated through, about 3 hours. Stir in the vanilla and remaining 1/4 teaspoon nutmeg. Keep on the WARM setting for up to 3 hours.

Serve in mugs topped with whipped cream, freshly grated nutmeg, and a cinnamon stick if desired. Spike each 8-ounce serving with 1 1/2 ounces bourbon if desired.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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