Badam Milk

A rich, creamy, aromatic Indian badam milk with the wonderful flavors of almonds, saffron, cardamom, and rose. Slow-simmering the milk with freshly ground almond paste gives it a naturally thick texture and delicious traditional flavor.

Servings: 4–5

Prep time: 30 minutes

Cook time: 25–30 minutes

Chilling time: 3–4 hours

Ingredients

• 40 whole almonds

• 4 cups whole milk

• ½ tsp. saffron strands

• 2 tbsp. hot milk or hot water (for soaking saffron)

• ½ tsp. cardamom powder

• A pinch of freshly grated nutmeg

• ¼–⅓ cup sugar (adjust to taste)

• ¼ tsp. rose essence (adjust to taste)

• 2 tbsp. sliced almonds, reserved for garnish

• A few extra saffron strands for garnish

• 1 tbsp. chopped pistachios (optional)

Instructions

1. Soak almonds in hot water for approximately 20 minutes. Drain and remove the skins. Slice about 10 almonds thinly and reserve for garnish. Add the remaining almonds to a blender with 2–3 tbsp. milk. Blend into a very smooth, creamy paste. Set aside.

   
   

2. Lightly crush the saffron strands between your fingers. Soak in 2 tbsp. warm milk or hot water for 30 minutes. Set aside to develop a deep golden color and aroma.

   
   

3. Pour 4 cups of whole milk into a heavy-bottomed pot. Bring to a gentle rolling boil over medium heat, stirring occasionally. Reduce the heat and simmer for 10–12 minutes. Stir frequently, scraping the bottom and sides to prevent scorching.

   
   

4. Lower the heat. Slowly add the almond paste, stirring continuously to prevent lumps. Simmer for another 8–10 minutes until the milk becomes creamy and slightly thickened.

   
   

5. Add saffron water, cardamom powder, nutmeg, and sugar. Mix well and simmer for another 3–5 minutes. Turn off the heat. Once slightly cooled, add rose essence and mix gently.

   
   

6. Allow the badam milk to cool to room temperature. Transfer to a pitcher and refrigerate for at least 3–4 hours. Stir well before serving. Pour into individual glasses and garnish with sliced almonds, pistachios, and saffron strands.

Refrigerate in a covered container and consume within 2–3 days. Shake or stir before serving, as the almond paste naturally settles.