The chestnut liqueur is an autumn drink to serve at the end of a meal, it has a sweet taste and is an excellent digestif!
It is also a not very widespread liqueur and only a few local producers are dedicated to its production.
So we prepare it at home, and it will also be a perfect gift for Christmas!
Try the delicious limoncello or fennel liqueur
- Difficulty: Easy
- Cost: Medium
- Rest time: 25 Days
- Preparation time: 1 Hour
- Portions: about 2 liters
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for Chestnut Liqueur
- 500 ml pure alcohol
- 700 ml water
- 400 g sugar
- 100 g brown sugar
- 650 g chestnuts
- 1 packet vanillin
Tools
- 1 Glass bottle
Preparation of Chestnut Liqueur
Wash the chestnuts well, place them in a pot filled with cold water. Boil for about 30 minutes.
Drain them and wrap them in a dry, clean cloth. Peel them while they are still warm to make it easier to remove the skin.
Crumble the chestnuts and place them in a glass container with the alcohol, seal it well and leave to infuse for 20-25 days in a cool, dark place.
After the rest days, pour the water, vanillin, and both types of sugar into a saucepan.
Put the saucepan on the heat until the sugar is completely dissolved
Let the syrup cool and then add it to the alcohol.
Filter the alcohol with the chestnuts. Mix and bottle. Store in a cool place for another 10-15 days before consuming.
Adriana’s Advice
You can also make chestnut liqueur with classic roasted chestnuts or baked, or if you want a creamier liqueur you can puree some of the chestnuts after infusing them.
