Korean Chestnut Tea Latte Recipe
Quick answer
This Korean chestnut tea latte, also called bam latte, blends boiled chestnuts with milk for a warm cafe-style drink.
What makes this special
- Korean Chestnut Latte offers a silky texture when finely blended with milk and boiled chestnuts.
- Coarsely blended chestnut gives porridge-like texture; finely blended stays silky
- Maple syrup adds caramel depth to the starchy sweetness of boiled chestnut
Key ingredients
Core cooking flow
- 1 Peel 180g of boiled chestnuts completely, removing both the outer shell and...
- 2 Place the chestnuts into a pot with 200ml of water and 250ml of milk, then s...
- 3 Allow the mixture to cool slightly before transferring everything to a blend...
This Korean chestnut tea latte, also called bam latte, blends boiled chestnuts with milk for a warm cafe-style drink. The chestnuts are pureed with water until smooth, then heated gently with milk so the drink stays creamy instead of grainy. Maple syrup adds caramel sweetness over the mild, starchy chestnut flavor, while cinnamon and vanilla give the latte a warmer finish. Blend the chestnuts longer for a silkier drink, or leave a little texture for a thicker porridge-like consistency. The full preparation takes about twenty minutes, making it a practical homemade version of the seasonal chestnut latte served in Korean cafes each autumn.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Peel 180g of boiled chestnuts completely, removing both the outer shell and the thin inner skin to ensure a smooth texture, then cut them in half to facilitate easier blending.
- 2Control
Place the chestnuts into a pot with 200ml of water and 250ml of milk, then simmer over low heat for ten minutes until the chestnuts are soft enough to be mashed.
- 3Prep
Allow the mixture to cool slightly before transferring everything to a blender and processing on high speed for one minute until the texture is perfectly smooth, creamy, and free of lumps.
- 4Season
Pour the blended chestnut base back into the pot and add the remaining 250ml of milk, two tablespoons of maple syrup, and a quarter teaspoon of salt to balance flavors.
- 5Control
Warm the latte over low heat for five minutes while stirring constantly to prevent scorching, then whisk in a quarter teaspoon of ground cinnamon and one teaspoon of vanilla extract.
- 6Finish
Create a rich layer of foam on top using a milk frother and pour the latte into warm mugs, optionally garnishing with extra chestnut pieces or cinnamon for a professional presentation.
After the steps
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