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Chestnut milk is a typical autumn dairy free option. If the chestnuts are ripe, well-roasted or cooked, the vegan milk obtained from them is a delicacy.
In Chufamix we love mixing seeds so we have added a handful of tigernuts to the traditional chetnut milk recipe to make a super-energetic vegan milk, but if you want to try the real taste of chestnut milk, we have included the recipe in the last section of this post.
Ingredients
- 1 litre of water
- 24 roast chestnuts
- 50 grammes of tigernuts (optional)
- 3 pitted dates
- A pinch of salt
Preparation
- Before making the milk, soak the tigernuts and the chestnuts for 12 hours and throw away the water. You can soak them in the same bowl.
- Put a litre of water in the Chufamix container, fit the filter glass and put in all the ingredients (tigernuts, chestnuts and dates).
- Beat for 2 minutes using a hand blender.
- Let the mixture rest for 5 minutes.
- Remove the filter glass and mix the pulp with a wooden spoon until almost all the milk has been filtered. To finish, gently squeeze the pulp with the help of the mortar in order to obtain the last drops of milk.
- Keep in the fridge.
Tips and alternatives
Chestnut and tigernut milk is very sensitive to changes in temperature. Due to the great nutritional value of these two seeds, this vegan milk will be full of microorganisms, which, although they are healthy for our organism, also accelerate the fermentation process.
Chestnut milk recipe: to make chestnut milk without tigernuts, just double the amount of chestnuts to 24 for 1 litre of water. In this case, the resulting pulp is a delicious chestnut cream that needs nothing added to it to eat it by the spoonful!
In both versions, the dates can be substituted by a big spoonful of cane sugar.
Enjoy!
Hello
I’m doing some research on chestnut milk and wonder if you could tell me if there is a tradition of making it in Spain. I know that tiger nuts are very popular for making horchata but am not sure about chestnuts.
I’d be very grateful for any info please.
Many thanks
Nicola (UK)
Hi Nicola!
Making homemade chesnut milk is not common in Spain nowadays, though that’s not to say it’s always been like this! We’ve carried out an extensive research on plant milk and we’ve found lots of notes on different kinds (rice, soy, cucumber seeds, almond…) in ancient books. You’ll find an interesting article including a video on this blog.https://www.plantmilk.org/2015/03/04/plant-milks-another-nutritional-trend/
Chesnut milk appears in the book “Guide for Nut Cookery” by Almeda Lambert (1899) from Battle Creek, Michigan. Almeda, a conscious vegetarian adventurer wrote the book to elaborate on how to make all kinds of plant milks, such as peanut, chesnut, almond, tiger nut, cashew, pine nit, coconut, etc… and what to do with their pulps. We really thought it was a very well done book. Here is the link: https://archive.org/details/guidefornutcooke00lamb
We hope you find it helpful!
Hello,
It’s great to see your video and this page for making chestnut milk.
If we’re boiling the chestnut, how long should we be boiling it for? before blending it… I’m trying to avoid roasting the chestnuts.
And does it give a better taste roasting them?
Many thanks,
-Bassim
Hi Bassim,
It´s nice for us know that you enjoy the video-recipe. The tree which appears in it it´s an old chestnut marvellous tree from the Galizia´s forest (Spain).
The tradiotional recipe recommend to boil chestnut for about 50 minutes. Better taste roasting? It´s up to you!
Have a nice day!