1 good tbsp of chestnut flour
500 ml of water
4 drops of nut oil
In a pan, mix the flour and water and bring it to boil. Lower the heat so that it’s still simmering and cook for three more minutes. Sieve through a cloth add the nut oil. Let aside to cool down.
Comment Adding the oil permits to avoid a bit that the milk separates into a floury part and water. You’ll still have to stir before serving but much less than before and it gives a little nutty taste. Do avoid olive oil or sunflower oil.
The other thing is that I realised that I like this little greasy taste you have in milk. And this is the way I found it back.