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Autumn Chestnut Espresso with Brown Butter Foam

Autumn Chestnut Espresso with Brown Butter Foam

A luxurious autumn beverage combining robust espresso with house-made chestnut syrup, crowned with a silky brown butter foam that adds rich nuttiness. This warming drink balances bitter coffee notes with seasonal sweetness for the perfect fall indulgence.
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Total Time 15 minutes
Course Beverage
Cuisine European-inspired
Servings 2 cups

Ingredients
  

  • 4 shots espresso about 4 oz total
  • 3 tablespoons chestnut purée store-bought or homemade
  • 2 tablespoons maple syrup
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • 3 tablespoons unsalted butter
  • 1/2 cup half-and-half or whole milk
  • 1 tablespoon powdered sugar
  • Chestnut pieces or cinnamon sticks for garnish optional

Instructions
 

  • Prepare the brown butter by melting the butter in a small saucepan over medium heat. Watch carefully as it foams, then turns golden and develops a nutty aroma (about 3-4 minutes). Remove from heat immediately when you see brown bits forming at the bottom. Strain through a fine mesh sieve and let cool slightly.
  • Make the chestnut base by whisking together the chestnut purée, maple syrup, vanilla extract, cinnamon, and nutmeg in a small bowl until smooth. Divide this mixture between two coffee mugs.
  • Brew your espresso shots directly over the chestnut mixture in each mug. Stir well to combine and dissolve the chestnut paste completely.
  • Create the brown butter foam by combining the slightly cooled brown butter (still liquid but not hot) with the half-and-half and powdered sugar in a tall container. Froth using a milk frother or immersion blender until light and airy with soft peaks.
  • Assemble your drink by gently spooning the brown butter foam over the espresso mixture, allowing it to create a distinct layer on top.
  • Garnish with a sprinkle of cinnamon, a few small pieces of chestnuts, or a cinnamon stick if desired. Serve immediately while the contrast between the hot espresso and creamy foam is at its peak.

Notes

  • For the best foam texture, make sure your half-and-half is cold from the refrigerator before frothing.
  • If you can’t find chestnut purée, you can make your own by roasting, peeling, and blending cooked chestnuts with a small amount of water.
  • This recipe works beautifully with decaf espresso if you’re sensitive to caffeine or want to enjoy it in the evening.
  • For a dairy-free version, substitute the brown butter with brown coconut oil (coconut oil heated until fragrant) and use full-fat coconut milk for the foam.
  • The chestnut base can be prepared a day ahead and stored in the refrigerator for quicker assembly.