Chestnut Vanilla Curtains Closed

Cooked chestnuts have a mild, sweet, almost floury flavor that makes this cup feel fuller than an ordinary plant-milk drink. Vanilla and a tiny amount of nutmeg bring out that rounded character. Use peeled, ready-cooked chestnuts and blend thoroughly before heating. The mixture may need a splash of water to stay drinkable rather than pudding-like. This is a slower-feeling evening cup with a soft texture and a gentle nutty finish, especially appealing when the weather turns cooler.

Ingredients

• 8 oz Unsweetened oat milk
• 2 tbsp Cooked peeled chestnuts, chopped
• 1/8 tsp Alcohol-free vanilla flavoring
• 1 tiny pinch Ground nutmeg

Make it

1. Prepare the ingredients as listed. Any grain, root vegetable or chestnut listed as cooked must already be fully cooked and cooled.
2. Blend the cold oat milk with any fruit, nuts, seeds, nut paste or cooked ingredients until completely smooth. Whisk powders with a spoonful of milk first if needed.
3. Pour into a small saucepan and add the remaining ingredients. Warm gently for 3–4 minutes while whisking; do not boil. Remove any whole peel or ginger slices before serving.
4. Thin with a splash of water if needed and sip once comfortably warm.

Benefits

Chestnuts with a useful milk choice

A calcium-fortified oat milk adds a bone-and-teeth nutrient to the chestnuts pairing. Check the carton when choosing your base; fortification varies.

Chestnuts beside oat milk, vanilla, and nutmeg

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