Vanilla Bean & Chestnut Latte
Prep time
Cook time
Total time
I used pre-cooked, vacuum-packed chestnuts which blended up well. You can use chestnut puree' if you can find it (which I can't here in Malta). It is usually in supermarkets in the run-up to Christmas. If using whole shelled chestnuts, you might need more blending and you will find some nut chunks remain in the drink, but that's ok if you like some texture. Amounts are approx but based on one large mug portion.
Recipe type: Drinks
Serves: 1
  • 5 pre-cooked chestnuts (or 1 tbsp chestnut puree’)
  • half a mug of milk
  • half a mug of water
  • 1 dessert spoon rolled oats
  • one small nip of espresso coffee
  • 1 vanilla bean
  • grated nutmeg & some light muscovado sugar to sprinkle
  1. Split the vanilla bean and scrape out the seeds. Place both bean and seeds in saucepan with a mug measure of half milk and half water. Heat to near boiling then leave on a very low heat to ‘steam’ and infuse while you prepare the coffee.
  2. Make up the espresso coffee and stir into the milk and water mix. If you don’t have an espresso maker, use one teaspoons of instant coffee in a tablespoon of hot water.
  3. Chop up the whole, pre-cooked chestnuts and add to the milk (or add the chestnut puree’ if using instead). Add the oats to the liquids and leave to simmer for a couple of minutes more to allow the oats and chestnuts to soften and thicken the mix a little.
  4. Remove from the heat and remove the vanilla bean.
  5. Pour the entire chestnut-milk mix into a blender and whiz until all ingredients are combined well and the oats and chopped chestnuts are as fine as possible. Return to the saucepan, add the vanilla bean again, and heat until desired serving temperature. Don’t over cook as the oats may start to thicken the drink too much (you don’t want porridge!).
  6. Pour into the mug and serve with vanilla bean, and a grating of nutmeg and some muscovado sugar as well if you like.
Recipe by The Red Bistro at