Last Updated on 4 months by Neha Deshmukh

Golden Milk Recipe – Almond, Cashew & Saffron Masala Chai

Introduction

There’s something incredibly comforting about a warm glass of masala milk, isn’t there? Especially when it’s infused with the rich, nutty flavors of almonds and cashews, and that beautiful golden hue from saffron. I remember my grandmother making this for me whenever I wasn’t feeling well – it just felt like a warm hug in a mug! This Golden Milk recipe, or haldi doodh as we call it, is a family favorite, and I’m so excited to share it with you. It’s not just delicious; it’s packed with goodness too.

Why You’ll Love This Recipe

This isn’t your average masala milk. We’re taking things up a notch with a homemade masala powder that’s bursting with flavor. Roasting the nuts really brings out their sweetness, and the saffron adds a touch of luxury. It’s perfect for a cozy night in, a refreshing afternoon pick-me-up, or even as a soothing bedtime drink. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this golden goodness:

• 1 cup almonds (approx. 140g)
• 1 cup cashews (approx. 160g)
• 2 tbsp pistachios (approx. 15g)
• 3 cardamom pods
• 1 tsp pepper powder (approx. 5g)
• 1 tsp ginger powder (approx. 5g)
• 1 tsp turmeric powder (approx. 5g)
• ½ tsp saffron strands (approx. 0.5g)
• 3 cups milk (approx. 720ml) – dairy or plant-based
• 2 tbsp sugar (approx. 25g) – or to taste

Ingredient Notes

Let’s talk about getting the most out of each ingredient. A few little tips can make a big difference!

Almonds & Cashews: Quality and Roasting

Using good quality almonds and cashews is key. They form the base of our masala, so you want a nice, fresh flavor. Roasting them is essential – it unlocks their natural sweetness and gives the masala a lovely depth.

Pistachios: Regional Variations & Substitutions

Pistachios add a beautiful color and subtle flavor. In some parts of India, people use a little more pistachio, or even add a few drops of rose water for a floral note. If you don’t have pistachios, you can substitute with a few more almonds or cashews.

Cardamom: Fresh vs. Ground & Aroma

Freshly cracked cardamom pods are always best! The aroma is incredible. If you’re using ground cardamom, make sure it’s relatively fresh – it loses its potency quickly.

Saffron: The “Red Gold” – Quality & Blooming

Saffron is often called “red gold” for a reason – it’s precious! A little goes a long way. Look for deep red strands, as these have the most flavor and color. Blooming the saffron (soaking it in a little warm milk) helps release its flavor and color.

Spice Blend: Adjusting Pepper, Ginger & Turmeric Levels

Don’t be afraid to adjust the spices to your liking. If you prefer a stronger ginger kick, add a little more ginger powder. Black pepper is important – it helps your body absorb the turmeric.

Milk: Dairy vs. Plant-Based Options

Traditionally, this is made with full-fat milk for a richer flavor. But feel free to use any milk you prefer! Almond milk, oat milk, or soy milk all work beautifully for a vegan version.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large, heavy-bottomed pan, roast the almonds, cashews, and pistachios over low heat. Keep stirring until they’re golden brown and wonderfully fragrant – about 5-7 minutes.
2. Let the nuts cool completely. This is important! Warm nuts will turn the masala into a paste.
3. Transfer the cooled nuts to a mixer jar. Add the cardamom pods, pepper powder, ginger powder, and turmeric powder.
4. Pulse grind about 10 times, until you have a coarse powder. You don’t want it to be completely smooth – a little texture is nice.
5. Mix in the saffron strands and store the masala powder in an airtight container. It will stay fresh for up to a month!
6. Now, for the milk! Warm 3 cups of milk in a saucepan over medium heat.
7. Add 3 tablespoons of your prepared masala powder and stir constantly to prevent it from sticking to the bottom of the pan.
8. Simmer for about 5 minutes, stirring occasionally, until the milk thickens slightly.
9. Add the sugar and boil for one more minute. Taste and adjust the sweetness if needed.
10. Serve warm, or chill with ice cubes for a refreshing summer drink!

Expert Tips

• Don’t skip the roasting step! It really makes a difference in the flavor.
• Use a heavy-bottomed pan to prevent the milk from scorching.
• Stir constantly while simmering to ensure the masala is evenly distributed.

Variations

This recipe is a great base for experimentation!

Vegan Golden Milk

Simply use your favorite plant-based milk – almond, oat, or soy all work well.

Spice Level Adjustment

If you like a little more heat, add a pinch of cayenne pepper to the masala powder.

Ayurvedic Adaptations

For a more traditional Ayurvedic approach, add a tiny pinch of black salt (kala namak) and a teaspoon of ghee.

Festival Adaptations (e.g., Diwali, Holi)

During festivals, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch.

Sugar-Free Option

Use a natural sweetener like stevia or monk fruit, or simply enjoy it without any added sugar.

Serving Suggestions

This Golden Milk is delicious on its own, but you can also pair it with:

• A side of biscuits (Indian cookies)
• A light snack like namak pare (savory crackers)
• A cozy blanket and a good book!

Storage Instructions

• Masala Powder: Store in an airtight container at room temperature for up to a month.
• Masala Milk: Leftover masala milk can be stored in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions!

What are the health benefits of this Golden Milk recipe?

Turmeric is known for its anti-inflammatory properties, and the other spices also offer various health benefits. It’s a comforting and nourishing drink!

Can I make the masala powder ahead of time? How long will it keep?

Absolutely! Making the masala powder ahead of time is a great time-saver. It will keep in an airtight container for up to a month.

What’s the best way to bloom saffron for maximum flavor?

Soak the saffron strands in 2 tablespoons of warm milk for about 15-20 minutes before adding them to the masala powder.

Can I use different nuts in this masala?

Yes, you can! Walnuts or pecans would also be delicious additions.

Is this recipe suitable for people with nut allergies?

Unfortunately, no. This recipe contains nuts.

How can I adjust the thickness of the masala milk?

If you prefer a thicker milk, simmer it for a longer time. For a thinner milk, add a little more milk.

What is the origin of this Golden Milk (Haldi Doodh) recipe?

Haldi Doodh has been a staple in Indian households for centuries, rooted in Ayurvedic traditions. It’s a traditional remedy for colds, coughs, and other ailments.