Slow Cooker Christmas Morning Eggnog Cocoa Bar
A warm, cooked eggnog that's safe for the whole family, kept cozy in the slow cooker while the presents get opened. Set out cocoa, cinnamon and toppings, and everyone builds their own mug in their pajamas.
What you'll need
- 6 large eggs
- 0.75 cup sugar (150 g)
- 7 cups whole milk (1.65 L)
- 1 cup heavy cream (240 ml)
- 1 teaspoon ground nutmeg, plus more to serve
- 0.5 teaspoon cinnamon
- 1 pinch salt
- 1 tablespoon vanilla extract (15 ml)
- For the bar: 1/2 cup cocoa powder or chocolate chips (45 g / 90 g), whipped cream, cinnamon sticks, crushed gingersnaps, mini marshmallows
- Instant-read thermometer
How to make it
In the slow cooker crock, whisk the eggs and sugar until pale and completely smooth, about 1 minute.
Slowly whisk in the milk and cream, then the nutmeg, cinnamon and salt.
Cover and cook on low for 2 to 2 1/2 hours, whisking every 30 minutes, until it reaches 160°F (71°C) on a thermometer and lightly coats a spoon. Do not let it boil.
Stir in the vanilla and turn to warm.
Ladle plain for classic eggnog, or whisk 1 teaspoon cocoa (or a few chips) into a mug for chocolate eggnog. Let everyone add toppings.
Cook the same mixture in a heavy pot over medium-low, stirring constantly, for 12 to 15 minutes until it reaches 160°F (71°C). Strain if any bits form.
Glass: Small mugs. Garnish: Whipped cream, a pinch of nutmeg and a cinnamon stick.
Chef's secrets
The thermometer is the whole trick: 160°F makes the eggs safe without scrambling them.
If it looks a little grainy, a quick whisk (or a pass through a sieve) smooths it out.
Grown-ups can add 1 oz (30 ml) bourbon or rum to their own mug.
Good to know
Keeps in the fridge for 3 days; it's lovely cold too.
Holds on warm for up to 2 hours, then refrigerate. Make the custard on Christmas Eve, chill, and rewarm gently on low for about 1 hour in the morning.
