Saffron Almond Milk

• Soak whole almonds for 30 mins

Nutrition values are AI-estimated based on ingredients.

• 1/4 cup whole almonds (raw)
• 1/3 cup milk (for blending almonds)
• 1/2 teaspoon saffron strands
• 4 tablespoons hot milk (for saffron infusion)
• 2 cups milk (main base)
• 1 teaspoon cardamom powder
• 1/4 cup white sugar
• Chopped almonds (for garnish)
• Additional saffron strands (for garnish)

1. 1Place 1/4 cup of whole raw almonds in a clear glass mug and pour hot water over them to soak and facilitate peeling.
2. 2Peel the soaked almonds, combine them with 1/3 cup of milk in the mug, and transfer to a blender to blend into a smooth, thick white paste.
3. 3Put 1/2 teaspoon of saffron strands into a small glass, pour 4 tablespoons of hot milk over them, and stir to infuse the saffron and release its color.
4. 4Pour 2 cups of milk into a saucepan and place it on an induction cooktop.
5. 5Add 1 teaspoon of cardamom powder to the milk and stir with a wooden spoon.
6. 6Bring the milk to a simmer and reduce it to about half its original volume to increase richness and thickness.
7. 7Add the blended almond paste to the reduced milk and stir well to combine.
8. 8Incorporate 1/4 cup of white sugar into the mixture and stir until completely dissolved.
9. 9Simmer the mixture for an additional 10 minutes, stirring occasionally, allowing flavors to meld and the drink to thicken slightly.
10. 10Pour the saffron-infused milk into the simmering Kesar Badam Milk, imparting a beautiful pale yellow color.
11. 11Stir the mixture one last time.
12. 12Serve hot in a clear glass mug, garnished generously with chopped almonds and extra saffron strands.

These instructions are our analysis of the original video. Watch on YouTube →