Warm Chestnut Latte (Bam Latte)

Name: Warm Chestnut Latte (Bam Latte)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: boiled chestnuts 180 g; milk 500 ml; water 200 ml; maple syrup 2 tbsp; salt 0.25 tsp; ground cinnamon 0.25 tsp; vanilla extract 1 tsp

Quick answer

Total time: 30 min
Level: Medium
Servings: 2 servings
Ingredients: 7

About this dish

Boiled chestnuts are simmered again in milk and water, then blended into a warm drink that keeps the starchy taste of chestnut intact.

The thin inner skin has to come off along with the shell, or it leaves an astringent taste. Maple syrup goes in as the base is reheated, cinnamon and vanilla at the very end, and the latte is frothed and poured before the chestnut solids sink.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

Create a fine foam on the surface with a milk frother.

Divide into warmed cups and serve before the chestnut particles settle.