Lindt Excellence Chocolate Eggnog

A delicious twist on a holiday favourite.

A homemade batch of this festive tipple is perfect for enjoying around the tree or packaging in reusable bottles as a thoughtful gift or party favour.

10 minutes
6 - 8 people


  • 1 bar (100 g) Lindt Excellence 78% Cacao Dark Chocolate, melted
  • 6 eggs, separated and divided
  • 1 ¼ cups (310 mL) granulated sugar
  • A pinch of salt
  • 6 cups (1.5 L) whole milk
  • 1 cup (250 mL) 35% cream
  • 2 cinnamon sticks
  • 1 ½ cups (375 mL) dark rum (optional)
  • Freshly grated nutmeg, to taste


Step 1.

Melt chocolate in a microwave or double boiler.

Step 2.

Whisk yolks with sugar and salt in a large bowl until smooth. Pour in milk and cream and whisk until fully combined.

Step 3.

Transfer to a large pot and set over medium heat. Add cinnamon sticks. Cook, whisking often, until mixture reaches 180°F (82°C) on an instant read thermometer, about 10 minutes. Remove from heat and discard cinnamon sticks.

Step 4.

Whisk in melted chocolate until no chocolate flecks remain.

Step 5.

If adding alcohol, stir in 1 ½ cups dark rum into chilled eggnog base. (If you prefer to keep the bulk of the batch non-alcoholic, you can add a single shot per glass upon request.)

Step 6.

Transfer to a clean bowl and cover surface with plastic wrap. Chill completely, at least 3 hours or preferably overnight.

Step 7.

Remove the eggnog base from the refrigerator. In the bowl of a stand mixer fitted with the whisk attachment, beat reserved egg whites until stiff peaks form, 1 to 2 minutes.

Step 8.

Whisk eggnog base until smooth. In 3 additions, gently stir egg whites into chilled eggnog base until no streaks of egg white remain. Serve immediately with freshly grated nutmeg or chill until ready to use.


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