It’s easy to prepare and there’s no great skill required but this is one great drink to share with family and friends during the Christmas season!
Traditionally, the Imbuljuta was served after the midnight Mass to warm up the parishioners after the service before they returned to their homes on the chilly wintry night. Over the years, the drink has remained popular not only to keep the custom alive, but because there is no doubt that this spicy, aromatic and velvety drink has real Christmassy feel to it!
For a party of 10 people you will need:
- Around 200 gr chestnuts
- 100 gr sugar
- 50 gr cocoa powder and 50 gr dark chocoalte
- Orange and mandarin zest/peel chopped or grated
- Spices: A teaspoon of mixed spice, ground cloves and ground cinnamon
- To decorate: whole cinnamon sticks
What you need to do:
- Start the day before by soaking the chestnuts. Leave at least overnight or 12 hours. Make sure the chestnuts have no peel left on them before moving to the next step.
- Put the chestnuts in a pot with all the other ingriedients and plenty of water.
- Bring to boil on low to moderate heat and once the mixture has boiled, simmer for another hour or until chestnuts are tender enough to be broken down with a spoon.
- It’s comepletley up to you whether you want to leave the chestnuts whole or not, but do not mash them.
- Serve the drink hot and you can also decorate with whole cinnamon sticks.