As the winter wears on, my cravings for warm and comforting food seem to be endless.
There is a certain warmth and satisfying feeling that chestnuts can bring. They add denseness and richness to many a dish, and though I am usually not a chestnut-lover by any means, I suddenly had an idea of making a latte with them.
I decided to whip up a chestnut jam of sorts that would be a good base for the latte, as well as serve other purposes should it not fit. The usual formula for a latte followed, and I was pleasantly surprised by the coziness of this chestnut latte.
Ingredients for Chestnut Jam
- cooked chestnuts (100g)
- 100 mL water
- 50g sugar
Blend the chestnuts until they are puréed. Adding in a little water or milk will help turn the powder into a smoother purée.
In a saucepan over medium low heat, add the water and sugar and stir until dissolved. Once the simple syrup has come to a gentle boil, add the chestnut purée and mix occasionally until thickened. If you want your jam to be smooth, blend it again. Store in a sterilized jar in the refrigerator until you are ready to use it.
Enjoy!
orangecane 