Chestnut Milk is a popular vegan recipe among lactose intolerant people and vegans who avoid animal-based dairy products.
INGREDIENTS
Chestnut350 g, Water350 ml, Cinnamon powder15 g, Vanilla extracta little, Salta little
TIPKeep the milk in the fridge.
METHOD
- Peel and cut the chestnuts. Soak them in water for 24 hours.
- Fully water-soaked, drain and pat dry the chestnuts. (Cooked chestnuts can be used.)
- Turn the dial button right and blend all the ingredients finely enough.
- Wrap the mix with a cotton or ramie cloth and press and drain the water to make perfectly smooth chestnut milk.
- Pour the soft chestnut milk into a bottle and store it in a fridge. Shake it before drinking.
NUTRITION
The chestnut is rich in essential nutrients like carbohydrates, protein, fat, calcium and vitamins for growing children or people in recovery.
SERVINGS
2 cups
CALORIES (cal)
302 Cal / 350 ml
MAKES (ml)
700 ml
