Roasted Chestnut and Sea Salt Cheese Latte

Introduction

Benvenuti! In my kitchen, we listen to the seasons and the soil. Today, I am taking the modern trend of the cheesy drink and bringing it home to the hills of Tuscany. Instead of heavy dairy, I have crafted a velvety, tangy foam using soaked cashews and nutritional yeast to mimic the sharp brightness of a young sheep’s cheese. We pair this with the earthy, smoke-kissed sweetness of roasted chestnuts from our autumn harvest and a bold moka coffee. It is a drink of textures—silky, salty, and deeply warming.

Ingredients

• 1/2 cup raw cashews, soaked in hot water for 2 hours
• 1/2 cup roasted chestnuts, peeled and roughly chopped
• 1 tablespoon nutritional yeast
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon flaky sea salt (Maldon or similar)
• 2 shots of strong moka or espresso coffee
• 1 cup unsweetened oat or soy milk
• 1 tablespoon maple syrup or chestnut honey (if not strictly vegan)
• A tiny sprig of fresh rosemary for garnish

Instructions

1. Drain the soaked cashews and place them in a high-speed blender with the nutritional yeast, lemon juice, sea salt, and 3 tablespoons of the oat milk. Blend until perfectly smooth and thick, like a whipped mascarpone.
2. In a small saucepan, combine the remaining oat milk with the chopped chestnuts and maple syrup. Heat until steaming, then blend together until the chestnuts are fully incorporated and the milk is frothy.
3. Brew your espresso or moka coffee into a warmed ceramic mug.
4. Pour the hot chestnut milk over the coffee, leaving about an inch of space at the top.
5. Gently spoon the chilled cashew cheese foam over the top of the drink. It should sit on the surface in a thick, luxurious layer.
6. Finish with a tiny pinch of sea salt and a few crumbs of roasted chestnut for texture.

This drink is best enjoyed slowly, perhaps by a window overlooking the garden. The contrast between the cool, salty foam and the hot, nutty coffee is exactly what the spirit needs today. Remember, the secret is in the quality of your olive oil and the salt you choose. A presto!

Isabella