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Chestnut Praline

Roasted chestnuts, vanilla, nutmeg, cinnamon

Chestnut Praline: A special holiday warmth

in their words

"I always have a vanilla on hand — but seasonally I want something warming and rich. This is that."

— Emily C. | Flight Attendant, North Carolina

"It's the little luxury I didn't know I needed."

— Emma | Consultant, New York

"I'm actually sad when I run out."

— Emma | Consultant, New York

A smooth holiday staple

Some flavors belong to winter. Chestnut praline is one of them — roasted French chestnuts slow-caramelized into a paste that's rich, custardy, and naturally sweet. The kind of warmth you reach for when the mornings get cold and staying in feels like the right call.

Grade A Madagascar vanilla folds in next, cold-infused to preserve its soft, floral depth. Cinnamon adds the quiet spice of a holiday kitchen — present but never loud. A touch of freshly grated nutmeg finishes it, the kind of background warmth you feel more than taste.

Smooth, creamy, and deeply comforting. A seasonal staple worth every cold morning it accompanies.

In the winter markets of Lyon, Grenoble, and Paris — and especially at the Christmas markets that fill the grand plazas from November onward — roasted chestnuts and chestnut confections are everywhere. Vendors sell them hot from iron braziers, paper cones warm in cold hands. The marrons glacés stalls show the other end of the tradition: the same nut, transformed by weeks of slow sugar infusion into something almost impossibly refined.

Lyon, France

The cool, acidic granite soils of the Ardèche produce chestnuts with a naturally sweet, slightly earthy flavor that distinguishes them from Italian or Spanish varieties. Harvest runs from October through November, when the spiny burrs split open and the nuts fall. They are gathered by hand, roasted slowly, and ground with caramelized sugar into praline paste — a process unchanged from the one that supplied the pâtisseries of Lyon and Paris for generations.

Ardèche & Loire Valley, France

Recipe

Holiday Cream Latte

Warm and soft upfront, then deepens into a richer, roasted sweetness as it rests.

1 double espresso
1 oz Chestnut Praline
4 oz oat milk
1–2 tbsp lightly whipped cream
optional nutmeg

Preheat your cup or carafe. Add syrup, then pour hot espresso over it and stir thoroughly. Heat oat milk slightly hotter than usual and pour slowly into the cup, fully integrating. Gently float a thin layer of softly whipped cream over the top. Finish with a faint dusting of nutmeg if desired.

Let sit for 3–4 minutes—the cream melts in and the chestnut fully opens up.

To-go: Build quite hot in a carafe, let it rest, then pour into your travel mug just before leaving—this one improves the longest.

Featured Collection

A boxed set of three Bon Brun milk coffee blends presented in a dark brown gift box on a wooden surface with holiday decor. The set includes three dark glass bottles with cream-colored caps, labeled 'BON BRUN'
Bon Brun

3-Pack: Holiday Collection

Sale price$109.00
(0.0)

Three seasonal flavors shaped by winter rituals. Chestnut Praline combines French chestnut purée, Madagascar vanilla bean, dark caramel and warm spice; Peppermint steeps organic peppermint leaf from Oregon’s Willamette Valley with pale malt and white pepper for a clean, cooling finish; Mexican Cocoa blends ceremonial cacao from Mexico, cacao nibs, canela, ancho chile and clove. Nostalgic, but quieter, darker and more refined.

3 bottles · 14 oz each · No extracts · No artificial or "natural" flavors · Finished with French sea salt
Chestnut Praline
Chestnut Praline
Chestnut Praline
Bon Brun

Chestnut Praline

Some flavors belong to winter. Chestnut praline is one of them — roasted French chestnuts slow-caramelized into something rich, custardy, and naturally sweet. 

Grade A Madagascar vanilla folds in next, followed by cassia cinnamon and freshly grated nutmeg. The kind of warmth you reach for when the mornings get cold and staying in feels like the right call.

Smooth, creamy, and deeply comforting. A seasonal staple worth every cold morning it accompanies. 

French gray sea salt for a smooth finish.

The 14 oz amber apothecary bottle is designed to remain beside the espresso machine and is counter-stable after opening.

No extracts. No artificial flavors. No added natural flavors.

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