Chestnut Hot Chocolate

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Cocktail History

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. Inspired by a chocolate-dipped chestnut purée the author once enjoyed at Paprika Weiss, a now-closed Upper East Side store, the recipe combines the rich, nutty flavor of chestnut with decadent chocolate, adding depth with brandy and seasonal spices. It's a festive, boozy take on traditional hot chocolate, perfect for warming up on chilly winter nights.

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Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Milk: This is a nutrient-rich liquid that’s produced by mammals and is high in calcium, protein, and vitamin content. I used Prairie Farm Vitamin D Whole Milk.

Cognac: This is a type of brandy made in Cognac, France with distilled white wine. I used Courvoisier VSOP Cognac.

Hazelnut Liqueur: This is a liqueur made with toasted hazelnuts, vanilla, baking spices, sugar, alcohol, and water. I used Frangelico Hazelnut Liqueur.

Chestnut Spread: This is a purée made with chestnuts, sugar, vanilla, and syrup. I used Bonne Maman French Chestnut Jam (Chataigne).

Saline Solution: This is a solution made with five to one kosher salt and water.

Hot Cocoa Mix: This is a powdered blend made with cocoa powder, sugar, and sometimes powdered milk or other ingredients. I used Ghirardelli Double Chocolate Premium Hot Cocoa Mix.

Ground Cinnamon: This is a finely milled spice made with the inner bark of cinnamon trees. I used Simply Organic Ground Cinnamon.

Whipped Cream: This is heavy cream that has been whipped and beaten until it is light and fluffy. I used Reddi-Wip Original Dairy Whipped Topping.

Chestnut: This is a large, round nuts with a hard and rough outer husk.

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Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Saucepan: This is a deep cooking pot with a long handle and lid that’s used for simmering, boiling, and cooking on the stovetop. I used the All-Clad 3-Ply Stainless Steel 3 Quart Sauce Pan.

Spatula: This is a flat, broad kitchen tool that’s used for flipping, scraping, and stirring. I used the OXO Silicone Spatula.

Ladle: This is a large, deep-bowled spoon with a long handle that’s used for serving. I used the OXO Good Grips Silicone Everyday Ladle.

Irish Coffee Mug: This is a heat-resistant glass mug with a sturdy handle and footed base that’s used to serve warm drinks. I used the Libbey Irish Coffee Mug.

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Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Brown color and frothy white top

• Aroma: Cream and chestnut

• Taste: Rich chocolate flavor with prominent notes of nut

• Finish: Brandy spices and hazelnut

Kendall’s Rating: ⭐⭐⭐⭐⭐

Kendall’s Take: "Holy Christmas balls! This boozy hot chocolate is an incredibly decadent delight. I had never tried chestnut purée before having it in the Chestnut Hot Chocolate, and its nuttiness and texture add a layer of delicious to this winter drink I didn’t know I needed. If you’re already a fan of chestnut, this is a recipe you need to try."

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Recipe

This cocktail recipe was adapted from The Artisanal Kitchen: Holiday Cocktails by Nick Mautone.