In a high power blender, combine the chestnuts and half the milk. Blend until the chestnuts are super fine (ideally you won’t see any chunks), then stir in the rest of the milk.
Mix the espresso, sugar, salt and spices until the sugar is completely dissolved.
If you’re making an iced latte, fill a tall glass half full with ice, then pour in the milk and top off with the espresso. Stir before serving.
If you’re making a hot latte, heat the milk (if you used cold milk earlier), then combine with the espresso. Add more milk and/or water to taste if needed.
Recipe Notes
If you don’t have a high power blender, you can soften the chestnuts by cooking them more (microwave or stovetop) until they’re easily mashed using a fork.