Hojicha Chestnut Spread

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.