Tasting Table Blackbird hot chocolate with chestnut-infused milk
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Gotta love hot chocolate that takes over an hour to prepare.
This recipe, which is an adaptation of a dish on Chicago's Blackbird's menu, came out of a self-imposed challenge. "I have never liked chestnuts," she told us. After multiple tries at treating the chestnuts, Dana Cree realized that half of the nut's appeal was its intoxicating aroma when roasted. To give this hot chocolate maximum flavor, she infuses the milk with the shell and the meat of roasted chestnuts.