Authentic Almond Milk Recipe – Saffron & Cardamom Flavored

Last Updated on 2 months by Neha Deshmukh

Authentic Almond Milk Recipe – Saffron & Cardamom Flavored

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a fragrant, creamy, and utterly delicious Almond Milk, infused with the delicate flavors of saffron and cardamom. This isn’t just any almond milk; it’s the kind my nani (grandmother) used to make, and it instantly transports me back to childhood summers. It’s surprisingly easy to make at home, and trust me, the taste is worlds apart from anything you’ll find in a carton.

Why You’ll Love This Recipe

This almond milk is more than just a drink; it’s an experience. It’s wonderfully refreshing, packed with flavor, and a beautiful golden hue thanks to the saffron. Plus, it’s a fantastic way to enjoy the health benefits of almonds. It’s perfect for a quick breakfast, a soothing evening drink, or even as a base for delicious Indian desserts like kulfi!

Ingredients

Here’s what you’ll need to create this magic:

• 2 glasses full cream milk (approximately 500ml)
• 10-15 almonds
• 2 tablespoons sugar (or to taste)
• 3-4 strands saffron
• 2 teaspoons cardamom powder

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

• Quality of Almonds: Seriously, use good almonds! I prefer Californian almonds for their sweetness, but any good quality almond will work. The fresher, the better.
• Full Cream Milk vs. Other Milks: While you can experiment with other milks, full cream milk gives this drink the richest, most luxurious texture. It really complements the almonds.
• Saffron Grade & Source: Saffron is precious! Look for saffron with a deep red color and a strong aroma. Kashmiri saffron is considered the best, but Spanish saffron is also a good option. A little goes a long way, so don’t skimp on quality.
• Cardamom – Freshly Ground vs. Powder: Freshly ground cardamom is always best – the aroma is incredible! But if you’re short on time, good quality cardamom powder works just fine.

Step-By-Step Instructions

Alright, let’s get cooking! It’s simpler than you think.

First, you’ll want to prepare the almonds. You can either soak them overnight in water, or blanch them in hot water for about 10 minutes to loosen the skins. Once peeled, pop them into a blender with a little milk and blend until you have a super smooth paste. No gritty bits allowed!

Next, in a saucepan, bring the remaining milk to a gentle boil. Add the almond paste and simmer on low heat for about 10 minutes, stirring constantly. This is important – you don’t want the almond paste to stick to the bottom of the pan.

Now for the good stuff! Stir in the sugar (or condensed milk, if you’re using it) and the cardamom powder. If you’re using saffron strands, gently crush them and infuse them in a tablespoon of warm milk for about 5-10 minutes to release their color and flavor. Add this saffron-infused milk to the saucepan.

Give everything a good stir and simmer for another minute or two, just to let the flavors meld together.

Finally, remove from heat and let the almond milk cool completely. Then, chill it in the refrigerator for at least an hour. Trust me, it tastes so much better cold! Before serving, garnish with a few slivered almonds, pistachios, and a couple of saffron strands.

Expert Tips

• Stirring is Key: Don’t skip the constant stirring! It prevents the almond paste from sticking and ensures a smooth, creamy texture.
• Adjust Sweetness: Feel free to adjust the amount of sugar to your liking. I usually start with 2 tablespoons and add more if needed.
• Blending Power: A high-speed blender will give you the smoothest almond paste.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Almond Milk Adaptation: Swap the full cream milk for your favorite plant-based milk – almond, soy, or oat milk all work well.
• Sugar-Free Option: Use a natural sweetener like stevia or monk fruit, or simply enjoy the natural sweetness of the almonds. My friend, Priya, makes it sugar-free all the time!
• Adjusting Sweetness: My family loves a little extra sweetness, so we sometimes add a tablespoon of condensed milk.
• Using Different Nuts: Cashews or pistachios can be used instead of almonds for a different flavor profile.
• Summer Cooling Variation: Add a pinch of rose water for an extra cooling and fragrant drink – perfect for hot summer days.

Serving Suggestions

This almond milk is delicious on its own, but it’s also fantastic with:

• A side of biscuits (Indian cookies)
• As a base for kulfi (Indian ice cream)
• Paired with a light breakfast like poha (flattened rice)

Storage Instructions

Store leftover almond milk in an airtight container in the refrigerator for up to 2-3 days. It might separate slightly, so just give it a good stir before serving.

FAQs

Let’s answer some common questions:

• Can I use pre-made almond paste? Yes, you can! But homemade almond paste will always taste fresher and more flavorful.
• What is the best type of milk to use for this recipe? Full cream milk is recommended for the richest texture, but you can experiment with other types.
• How do I know if my saffron is authentic? Authentic saffron has a deep red color, a strong aroma, and doesn’t easily crumble.
• Can this almond milk be used for cooking or baking? Absolutely! It’s a great substitute for regular milk in many recipes.
• How long does the almond milk stay fresh in the refrigerator? Up to 2-3 days.
• Can I add other spices like nutmeg or cinnamon? Definitely! A pinch of nutmeg or cinnamon can add a lovely warmth to the drink.

Enjoy making this special almond milk! I hope it brings a little bit of joy to your kitchen, just like it does to mine. Let me know how it turns out in the comments below!