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Roasted Chestnut Hot Chocolate Float

A cozy and special drink combining rich chocolate, sweet vanilla ice cream, and warm roasted chestnuts, perfect for chilly evenings and holiday gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert, Drink
Cuisine: American, Holiday
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Roasted Chestnuts
  • 1 lb fresh chestnuts, scored with an X on the flat side
For the Hot Chocolate
  • 3 cups whole milk Use 2% milk for a lighter drink if desired.
  • 1/2 cup heavy cream Can swap with half-and-half.
  • 4 oz bittersweet chocolate, finely chopped For a sweeter flavor, use semi-sweet chocolate.
  • 2 tbsp granulated sugar Brown sugar can be used for a deeper flavor.
  • 1/4 tsp fine sea salt
  • 1 tsp pure vanilla extract
For the Float
  • 1 cup vanilla ice cream Dairy-free version can be used.
  • Whipped cream, for topping
  • Chocolate shavings, for garnish Can substitute with cocoa powder or chopped nuts.

Method
 

Preparation
  1. Preheat the oven to 425°F. Score a shallow X on the flat side of each chestnut.
  2. Arrange the scored chestnuts in a single layer on a baking sheet.
Roasting
  1. Roast the chestnuts for 20 to 25 minutes, until shells curl back and nuts feel tender.
  2. Let them cool for 5 to 10 minutes, then peel the shell and inner skin.
  3. Chop about 1/2 cup of the peeled chestnuts for the hot chocolate, saving a few whole ones for garnish.
Making the Hot Chocolate
  1. In a medium saucepan, combine milk, heavy cream, chopped chocolate, sugar, and salt. Heat over medium-low heat, whisking often.
  2. Stir in vanilla extract and chopped roasted chestnuts. Let simmer for 2-3 minutes.
Building the Float
  1. Divide the hot chocolate among 4 mugs, filling each about two-thirds full.
  2. Add a scoop of vanilla ice cream to each mug, allowing it to float on top.
Serving
  1. Finish each mug with whipped cream, chocolate shavings, and a whole roasted chestnut.
  2. Serve immediately with a spoon and a straw.

Notes

Use fresh chestnuts that feel firm and heavy. Score them properly to ensure easy peeling. Don't overroast the chestnuts, and make sure the chocolate mixture doesn't boil hard.