Chestnut Hot Chocolate with Boozy Whipped Cream

Rich, frothy, and nutty, this decadent chestnut hot chocolate topped with a cloud of boozy whipped cream is the perfect cozy winter drink!

Ingredient Notes

Roasted Chestnuts: There is something so appealing about roasting your own chestnuts. That is, until you do it and realize how time consuming and difficult it is to peel them! Luckily, peeled, roasted chestnuts can be purchased from the grocery store. While these may not satisfy the purists, they will save you a bundle of time and allow you to make this divine drink as often as you want.

I found a package of peeled, roasted chestnuts in the Asian section of our local grocery store. They are also readily available in Italian and French markets where you will often find peeled, cooked chestnuts in cans or jars. Of course, you can always roast your own chestnuts. Be sure to cut an X on the bottom of the shell with a sharp knife before roasting in a 400 deg F oven for about 30 minutes, or until the shells begin to peel back. Allow to cool slightly before peeling off the shell and papery skin surrounding the chestnut.

Dark Chocolate: If you’re going to the trouble of making your own hot chocolate then be sure to splurge on good quality chocolate. I like to use Baker’s Dark Chocolate 70%. Finely chop the chocolate to allow it melt quickly and evenly into the hot milk. 

Cocoa Powder: Adding a spoonful of cocoa powder adds a depth of deep, chocolatey flavour to this drink. 

Sugar: This recipe calls for a small amount of sugar. I don’t like my hot chocolate to be too sweet – I want to taste all that deep, dark chocolatey flavour. But feel free to add more to your taste. Check the sweetness after blending the drink and add more sugar if desired. The lightly sweetened whipped cream will also add some sweetness so keep that in mind.

Icing Sugar: I like to use icing sugar in my whipped cream. It dissolves quicker in the cream than granulated sugar does.

Milk: I use regular 2% milk in this recipe, but you could easily substitute your favourite milk instead.

Heavy Cream: This recipe does call for adding some heavy cream to the hot chocolate itself. I like the richness that it adds. However, if you are planning to make this dairy free, or you want it to be a bit lighter, then substitute with an equal amount of the milk you are using. Of course, the heavy cream in the topping can’t be substituted. 

Rum: A small splash of rum in the whipped cream goes a long way and adds a delicious flavour. Rum and chocolate are natural flavour pairings. Another option would be to use a little bourbon. Or to make this recipe alcohol free then substitute with rum extract.

How to Make Chestnut Hot Chocolate with Boozy Whipped Cream

This is a fairly straight-forward recipe. It does require a blender to process the chestnuts. I use a high-speed blender which makes quick work of blending the chestnuts. However, a regular blender should work fine. If you want to use a hand blender, then be sure to finely chop the chestnuts before adding to the milk to make the blending easier. 

In a saucepan, combine half of the milk with the roasted, peeled chestnuts. Bring to a simmer over medium heat and then carefully transfer the milk and chestnuts to a blender. Set aside while you prepare the chocolate mixture.

Add the remaining milk and half cup heavy cream to the saucepan and place over medium heat. Finely chop the dark chocolate and add to the saucepan, stirring while the chocolate melts. Add the cocoa powder, sugar, and vanilla extract and whisk together. Bring the chocolate mixture to a simmer, stirring until the chocolate is completely melted.

Pour the chocolate mixture into the blender. Cover and blend until smooth. Be careful while blending the hot mixture. Make sure the lid is securely in place to prevent any of the hot liquid from splashing out. When the mixture is smooth, pour into a clean saucepan and heat over medium heat.

To prepare the boozy whipped cream, beat the heavy cream with a hand mixer or in a stand mixer until soft peaks. Add the icing sugar, vanilla extract, and rum to the whipped cream and beat just until combined.

To serve, pour the chestnut hot chocolate into mugs and top with a pile of the boozy whipped cream. Sprinkle some grated chocolate over top and enjoy!