The Chestnut Hot Chocolate is a Christmas cocktail that was created by Nick Mautone at the Rainbow Room in New York City, New York and was first published in his book The Artisanal Kitchen: Holiday Cocktails. It was inspired by a chocolate-dipped chestnut purée the author once had at Paprika Weiss, a now-closed store that used to be on New York City's Upper East Side. It combines the namesake flavors of chestnut and chocolate with brandy and seasonal spices to create a delicious boozy twist on the classic cold-weather beverage.
Combine milk and hot cocoa mix in a saucepan.
Using a whisk, stir milk and hot cocoa mix together over medium heat for 5-10 minutes.
Add brandy, hazelnut liqueur, chestnut spread, saline solution, and cinnamon to an Irish coffee mug.
When warm, ladle hot cocoa into mug.
Using a bar spoon, stir for 5-10 seconds.
Garnish with whipped cream and chestnut.