Chestnut is in season right now in Vancouver, and I want to turn them into an easy spread and a topping for toast, cream puffs, and even egg tarts – Hojicha-Chestnut Spread. I’ve turned this combination into dorayaki before, and they were delicious. I think using it as a spread will make our breakfast and afternoon tea more unique.

If you cannot find fresh chestnuts or are too lazy to peel them, you can get ones that have already been peeled, roasted, and are ready to eat as a snack. You can easily find them in Asian supermarkets.

Key Ingredients

• Peeled Chestnuts: These form the creamy base of the spread.
• Water for Chestnuts: Used to boil the chestnuts to soften them.
• Hojicha Tea Leaves: Adds a unique roasted flavor to the spread.
• Water for Hojicha Tea: Used to brew the hojicha tea.
• Brown Sugar: Adds sweetness and depth of flavor.
• Unsalted Butter: Adds richness and smoothness to the spread.
• Whipping Cream: Adds a creamy texture and enhances the flavor.

Hojicha Chestnut Spread

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Cook Time 30 minutes mins

Total Time 29 minutes mins

Course Spread

Servings 2 small mason jars (8oz)

Equipment

• Food processor
• Saucepan
• Silicone spatula
• 2 8oz Mason jars

Ingredients

  

1x2x3x

• 200 g Peeled Chestnut
• 150 g Water for chestnuts
• 2 tbsp Houjicha Tea Leaves
• 125 g Water for houjicha tea
• 25 g Brown Sugar
• 20 g Unsalted Butter
• 20 g Whipping Cream

Instructions

 

• In a saucepan, add hojicha tea leaves and 125g water. You can put the tea leaves in a tea bag. Boil at medium-low heat. Remove the tea bag and leave it on the side once the water starts boiling.
• Add peeled chestnuts, 150g water, and brown sugar into the tea. Cook at medium heat until the sugar melts entirely.
• Transfer the chestnut and brown sugar water into a food processor. Blend until it starts to get slightly mushy.
• Add whipping cream and unsalted butter. Continue to blend until smooth. If you prefer, you can also blend in 1-2 tsp of hojicha tea leaves from step 1. This step might take 5-10 minutes depending on how strong your food processor is.
• Once the chestnut paste is smooth, transfer back into the saucepan. Cook at medium-low heat with constant stirring. The spread is ready to serve once it thickens. Transfer to small containers with lids and set aside until cool before putting them in the fridge.

Keyword Chesnut, Hojicha, Spread

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