Imbuljuta tal-Qastan is a traditional Maltese chestnut and cocoa drink served at Christmas activities around the island. It is a rich spiced thick drink with soft chestnuts in it.
Every year as the weather gets chillier in Malta and the Christmas season starts approaching, Imbuljuta tal-Qastan makes its debut. This aromatic spiced chocolate drink with chestnuts is a truly decadent drink to warm you up. Imbuljuta is traditionally served after the midnight Christmas eve mass!
Ingredients for the Imbuljuta tal-Qastan
Dried chestnuts – what makes this so unique! Before cooking them, they need to be left soaking overnight. Using dried ones reduces the work of roasting and cleaning the chestnuts.
Tangerines – as like in most Maltese desserts, a citrus touch is a must! Oranges can also be used but I prefer tangerines for their thinner rind and milder sweeter taste.
Spices – as a warm winter drink, spices cannot be absent. For this, I like to use cinnamon, cloves and mixed spice. Star anise can also be added to the drink.
Cocoa powder – use the best you can find, as this will make the base of your drink.
Dark chocolate – adding some chopped chocolate will make this drink rich and velvety. Use either cooking milk or dark chocolate!
Brown sugar – for an extra touch of sweetness!
How to make this drink
To make this drink you need to start preparing from the night before. Soak the dried chestnuts in water and leave them overnight. The following day, drain and put the chestnuts in a saucepan. To this saucepan, add all the other ingredients. Bring the mixture to a boil over medium heat. Once there are some light bubbles lower the heat and let the mixture simmer for about an hour. The cooking should be completed when the chestnuts are soft and tender. You can either leave them whole or slightly break the chestnuts for a chunkier drink. Serve warm in a large mug or in a bowl!
FAQs
How to store any leftovers?
If you don’t use all the Imbuljuta immediately, bring it to room temperature and store in the fridge for no more than 3 days. When you want a serving simply heat it up in a microwave or lightly simmer it on the stove.
Can I use only cocoa powder?
In my recipe, I include chopped dark chocolate although traditionally this isn’t included and only cocoa powder is used. Thus, you can! Using only cocoa powder will give a less dense drink than the one pictured here.
Can I make it vegan?
Most definitely! Simply switch to non dairy milk and non dairy chocolate. You will get the same delicious aromatic drink.
Imbuljuta tal-Qastan
Ingredients
- 200 g dried chestnuts
- 600 ml water
- rinds of 2 small finely sliced tangerines
- 1 cinnamon stick
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon mixed spice
- 80 g dark chocolate
- 80 g cocoa powder
- 50 g brown sugar
Instructions
- Wash and soak the chestnuts thoroughly. Leave to soak overnight.
- The next day, drain and put the chestnuts in a saucepan. Add all the ingredients.
- Bring to a boil over medium heat. Bring the heat down and let simmer for about an hour, until the chestnuts are soft and tender.
- Serve hot in a cup or bowl!
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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Is there meant to be milk in this recipe? I dont see it in the ingredients.
Hi! No milk is needed for imbuljuta 🙂