Korean Daechu Bam Shake (Jujube Chestnut Shake)
Daechu bam shake is made by soaking pitted dried jujubes in warm milk for ten minutes, then blending them with boiled chestnuts, plain yogurt, honey, and a touch of ground cinnamon. The chestnuts contribute a starchy thickness that gives the shake a substantial body, while the jujubes provide a concentrated fruity sweetness that makes additional sugar unnecessary. Straining the blend once through a sieve removes any coarse jujube skin, resulting in a silky-smooth texture.
Adjust Servings
Instructions
- 1
Pit jujubes and soak them in 80ml warm milk for 10 minutes.
- 2
Cut boiled chestnuts into chunks for easier blending.
- 3
Add chestnuts, soaked jujubes, remaining milk, yogurt, and honey to a blender.
- 4
Add ice and cinnamon, then blend for 1 minute until smooth.
- 5
Strain once for extra smoothness and serve chilled.
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