This is a simplified version of our homemade twist on Baileys, using oat milk, chestnuts and cognac to create a sophisticated, vegan-friendly, seasonal cocktail. It can also be mixed in advance and bottled, so makes a great after-dinner, naughty-but-nice snifter or festive party sipper.
Secret love
Serves 6
For the caramelised chestnut oat milk
80g peeled, cooked chestnuts (you can buy them readymade in vac-packs), cut into quarters
80g caster sugar
350ml oat milk
For the drink
300ml VSOP cognac – we use Merlet
300ml caramelised chestnut oat milk – see above and method
4-5 drops Angostura bitters, to taste
First, make the caramelised chestnut milk. Put the chestnuts and sugar in a medium pan on a low heat, then toast the sugar and chestnuts until the sugar melts and the mix is golden brown and starting to caramelise.
Keeping the heat low to prevent frothing, slowly pour in the oat milk and stir to dissolve the sugar. Cover and cook, still on a low heat, for 10 minutes, so the flavours meld and infuse, then turn off the heat, leave to cool to room temperature, then strain through muslin or a fine sieve.
To make the drink, measure the cognac and cooled caramelised oat milk into a jug, stir in the bitters, then decant into a clean bottle, seal and store in the fridge for up two days.
To serve, pour the drink into six gimlet or small martini glasses; alternatively, if you prefer to drink it on the rocks, pour into tumblers or wine glasses and dilute with ice.