Break out the eggnog for this mocktail and get ready to drink your weight in the beverage of the season.
For the drink:
1 tbsp. Cranberry Raspberry Sage Jam
1 oz. chestnut syrup (see below)
2 oz. eggnog (dairy free for best consistency)
1 1/2 oz. Ritual Whiskey Alternative
Dash of cardamom bitters
Garnish: Roasted chestnuts and a dash of nutmeg
For the syrup:
1. Melt butter in a small saucepan over medium heat. Add chestnuts and continue to cook until butter is browned. Pour nuts onto a parchment lined sheet pan and roast for 15 min. on 425°. Meanwhile, dissolve equal parts sugar and water in a saucepan over medium heat. Add chestnuts, bring to a boil and then turn off heat. Add to a jar and let cool overnight in the refrigerator. Skim off butter, reserve nuts for garnish and restrain syrup before using.