I love specialty coffees but for several reasons (the hefty price tag, too much hidden sugar, being a total and complete homebody in the winter months…) I prefer to make them at home.
This Slow Cooker Eggnog Lattes recipe makes enough for you plus a couple of guests, making it the perfect option for low-key entertaining this winter – especially when paired with our eggnog layer cake.
I love a taste of eggnog in my baked goods – and the occasional scoop of eggnog ice cream – but I’m not one to pour and enjoy a full glass, so this eggnog latte recipe is perfect for those like me – you get the taste of eggnog without too much heaviness.
(Plus you get a hit of glorious caffeine, so what’s not to love?)
This slow cooker eggnog latte recipe is perfect when you have guests coming over. Just throw all of the ingredients into the slow cooker and set it on high for 45 minutes as you get yourself ready (and hide the kids’ clutter in the playroom).
You can even double or triple the batch for a larger crowd… or heavy coffee drinkers like me!
This recipe has no added sugar because I find the eggnog lends enough sweetness on it’s own, but feel free to add in extra sugar or maple syrup to sweeten after you portion it out. We also used instant espresso powder to make it more similar to a coffeeshop latte, but feel free to swap that out with some good strong coffee – just avoid anything flavored so that it’s not competing with the eggnog.
This recipe will also fill two large thermoses so it would be a decadent morning treat if you’re on-the-go.
Ingredients for Slow Cooker Eggnog Lattes
10 teaspoons instant espresso powder
5 cups boiling water
3 cups eggnog
3 cups milk
1 Tablespoon cinnamon
1 teaspoon nutmeg, or more to taste
Whipped cream, optional
Tip: You can substitute out 5 cups of strong coffee for the water and instant espresso powder.
Kitchen Tools You May Find Helpful
- Slow cooker
- Measuring cups and spoons
- Electronic kettle
- Ladle, for serving
How to Make Crockpot Eggnog Lattes
Boil a kettle of water as you assemble your ingredients.
Place the espresso powder in the crockpot and pour 5 cups boiling water overtop.
Stir in the eggnong, milk, and spices.
Place on high heat for 45 minutes to combine, and then serve with caution (will be extremely hot).
Garnish with whipped cream and a sprinkle of cinnamon or nutmeg candy as desired.
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Do you love the taste of eggnog? What specialty coffee recipe would you like to see us experiment with next?