Chestnut Rosemary Hearthside

Chestnuts have a mellow, starchy sweetness that takes well to a little rosemary. The herb should suggest a winter kitchen rather than dominate the cup, so use a tiny sprig and remove it promptly. Blend the cooked chestnuts thoroughly after the infused milk has cooled. Rewarming then gives a smooth, gently savory drink. A few drops of maple soften the finish, while the chestnuts supply most of the body and keep the texture pleasantly substantial.

Ingredients

• 8 oz Unsweetened oat milk
• 2 tbsp Cooked peeled chestnuts
• 1/4 small sprig Fresh rosemary
• 1/2 tsp Maple syrup

Make it

1. Warm the milk with the rosemary until steaming. Remove from the heat and steep for 2 minutes.
2. Strain out the rosemary and let the milk cool before blending with the chestnuts.
3. Return to the pan, warm gently and stir in the maple syrup.

Benefits

Chestnuts with a useful milk choice

With fortified oat milk beneath the chestnuts, the recipe can contribute calcium as well as a creamy texture. Calcium helps maintain bones and teeth.

Chestnuts beside oat milk and rosemary

Using 2 tbsp of chestnuts adds a mellow, starchy sweetness to the warm oat milk and rosemary, bringing aroma as well as taste to this combination.