Korean Daechu Bam Shake (Jujube Chestnut Shake)

Quick answer

Total time: 27 min
Level: Medium
Servings: 2 servings
Ingredients: 7

About this dish

Daechu bam shake soaks pitted dried jujubes in warm milk for ten minutes before blending them with boiled chestnuts, plain yogurt, honey, and a pinch of ground cinnamon.

The chestnuts contribute a starchy thickness that gives the drink a substantial, spoonable body, while the jujubes provide a concentrated, date-like sweetness that makes added sugar unnecessary. Passing the blended mixture through a fine sieve removes any coarse jujube skin for a smooth finish. The shake works cold straight from the fridge or gently warmed on the stove - either way, it makes a filling breakfast substitute or a satisfying mid-afternoon drink that skips the empty calories of commercial shakes.

Ingredients

servings

IngredientAmountUnit

Boiled Chestnuts140 gg

Dried Jujube45 gg

Milk360 mlml

Plain Yogurt100 gg

Honey18 gg

Ground Cinnamon1 gg

Ice Cubes120 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Rinse 45 g dried jujubes, remove the pits, and soak them in 80 ml warm milk.

After 10 minutes, press one between fingers. Use them when the flesh feels soft and pliable, not leathery.
2

Heat

Cut 140 g boiled chestnuts into pieces about 2 cm wide, and remove any firm bits of skin.

If the chestnuts look dry or crumbly, moisten them with a little soaking milk before blending.
3

Prep

Add the soaked jujubes with their milk, the remaining 280 ml milk, 100 g plain yogurt, and the chestnuts to the blender.

Keep the liquids near the blade so the mixture catches quickly instead of spinning dry.
4

Step

Add 18 g honey and 1 g ground cinnamon, then blend on medium speed for 20 seconds first.

Stop and scrape down chestnut paste from the sides so sweetness and cinnamon do not stay in one pocket.
5

Step

Add 120 g ice and blend on high speed for 40 seconds to 1 minute.

If jujube skin or chestnut grains are still visible, blend in 10 second bursts until the shake looks even.
6

Finish

If the texture is coarse, press it through a fine sieve.

Pour into chilled glasses and serve when no date skin or chestnut pieces remain visible.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Soaking dried jujube in warm milk releases natural sugars for a thick, starchy Daechu Bam shake.
Finish cue: Use them when the flesh feels soft and pliable, not leathery.
Avoid this: Stop and scrape down chestnut paste from the sides so sweetness and cinnamon do not stay in one pocket.
Substitution: The shake works cold straight from the fridge or gently warmed on the stove - either way, it makes a filling breakfast substitute or a satisfying mid-afternoon drink that skips the empty calories of commercial shakes.