This recipe is mainly targeted at vegans and those unfortunate souls that are lactose intolerant. I should warn you that whilst I do enjoy Chestnut milk it’s lack of animal fat makes it a substitute rather than an equal to milk.
Nut milks are becoming increasingly common with almond milk leading the charge. All of them rely on the same basic method. Blend nuts with water, then sieve through muslin.
Chestnut milk is less creamy than almond milk and but has much more flavor.