Prune Chestnut Last Chapter

Prune juice gives chestnut milk a deeper dried-fruit sweetness, while vanilla keeps the aroma soft. Ready-cooked chestnuts need thorough blending so the cup doesn't feel grainy. The mixture will be fuller than ordinary milk, so add a little water if needed to make it comfortable to sip. This is a rounded evening drink with a mellow, nutty finish. It doesn't need to taste like a dessert, just a small warm cup with more character than plain vanilla milk.

Ingredients

• 8 oz Unsweetened oat milk
• 2 oz Prune juice
• 2 tbsp Cooked peeled chestnuts, chopped
• 1/8 tsp Alcohol-free vanilla flavoring

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

Prune · a potassium contribution

You get a small potassium contribution from prune in the oat milk, chestnuts, and vanilla mixture, supporting maintaining normal fluid balance alongside a deep dried-fruit sweetness.

A warmer side of vanilla

The oat milk, prune, and chestnuts carries a sweet-smelling vanilla aroma from vanilla, giving you a fragrant warm drink to enjoy in place of an alcoholic nightcap.