Espresso - 1 shot, freshly brewed
Vanilla ice cream - 1 scoop
Optional: chocolate shavings, crushed almonds, or cocoa powder
Place 1 scooo of vanilla ice creamm in a small serving glass or dessert bowl.
Pour the freshly brewed hot espresso directly over the ice cream.
Add chocolate shavings or crushed almonds if desired.
Serve immediately and enjoy!
Almond - 40
Milk - 4 cup
Saffron - 1/2 tsp, soaked in hot water for 30 minutes
Cardamom Powder - 1/2 tsp
Nutmeg Powder - a pinch
Sugar
Rose essence
Soak the almonds in hot water for approximately 20 minutes. Blanch them, slice about 10, and set aside. Blend the remaining almonds with 2-3 tablespoons of milk until smooth.
In a heavy-bottomed pot, bring the milk to a rolling boil. Reduce the heat and simmer for 10-12 minutes, stirring occasionally to prevent burning and sticking.
Slowly incorporate the almond paste into the milk, stirring continuously until well combined.
Add saffron water, cardamom powder, nutmeg powder, sugar, and rose essence. Mix thoroughly.
Continue simmering until the milk reduces to about 3/4 of its original volume.
Pour into a serving pitcher and refrigerate until serving time.
When serving, pour into individual glasses and garnish with sliced almonds and saffron strands.
Updated: 3 days ago
Almond - 1/2 cup
Cashew - 1/2 cup
Pistachio - 1/2 cup
Melon seed - 2 tbsp.
Peppercorn - 10
Fennel seed - 1 1/2 tbsp.
Cinnamon - 1 stick
Poppy seed - 1 1/2 tbsp.
Cardamom - 4
Rose petal - 2 tbsp.
Milk - 4 1/2 cup
Saffron - 1 tsp soaked in 1/4 cup warm milk
Sugar - 1/2 cup
In a large bowl, combine almond, cashew, pistachio, melon seed, peppercorn, fennel seed, cinnamon, poppy seed, cardamom, rose petal, and add enough water just to cover the nuts. Soak for at least 2 hours or overnight. Drain thoroughly, reserving the soaking water.
Peel the soaked almond and place them in the blender along with the remaining drained nuts and 3/4 cup of the soaking water. Blend until smooth.
Add milk to this paste along with the saffron-milk mixture and sugar; blend until creamy and smooth.
Refrigerate the milk for at least 3 hours.
Serve chilled in individual glasses, garnished with chopped nuts and saffron strands.
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