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homemade roasted milk

Roasted Chestnut Milk


  • 4 cups Whole Milk
  • 2 cups Chestnuts
  • 4 oz Agave Syrup


  1. Defrost a bag of frozen cooked chestnuts. 

  2. Combine 4 cups of whole milk and 2 cups of chestnuts into a sealable container and refrigerate overnight 

  3. Pour the mixture (with the whole chestnuts) into a blender and blend until you have a puree looking mush

  4. Strain through a fine-mesh sieve to discard all the solids

  5. Add 4 oz of agave syrup to sweeten the milk and bring the chestnut flavor even further out. When refrigerated, this milk will keep good for up to a week or so.

Recipe Notes

Tools and Equipment