Ingredients
- 4 servings
- 250 grams peeled (and whole) chestnuts, the largest we can get
- 125 grams granulated sugar
- 125 grams brown sugar
- 1 cup of espresso
- 1 cup Brandy Cardenal Mendoza
- 1 cup Amaretto
- 1 cup water
Steps
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In a large container, first put the chestnuts, then add the sugars and the brandy. Cardenal Mendoza, the amaretto, the coffee and the water simmered for 60 minutes.
We have a jar that we’ve previously sterilized. We add the chestnuts without lowering the heat, let the syrup reduce a little, and pour it (without burning ourselves) into the jar. We cover it and turn it upside down; this will create a vacuum seal without the jar boiling again.
We’ll keep them in a cool, dark place for a month; that way they’ll be even tastier. Enjoy with a glass of… Cardenal Mendoza.
