Masala Milk

Name: Masala Milk
Ingredients: 7 almonds; 7 cashews; 7 pistachios; 4 cups organic dairy milk; 1 pinch saffron threads; 1 stick cinnamon (1-inch or longer); 1 1-inch knob of ginger; 4 cloves (or sub with 3/4 teaspoon nutmeg or allspice); 5 cardamom pods, crushed; 2 whole peppercorns (optional); 3 tablespoons sugar

11 ingredients

4 steps

Ingredients

7 almonds
7 cashews
7 pistachios
4 cups organic dairy milk
1 pinch saffron threads
1 stick cinnamon (1-inch or longer)
1 1-inch knob of ginger
4 cloves (or sub with 3/4 teaspoon nutmeg or allspice)
5 cardamom pods, crushed
2 whole peppercorns (optional)
3 tablespoons sugar

Directions

1

Grind the nuts into a paste using a coffee grinder or food processor. You can also chop finely.
2

In a deep non-stick pan, bring the milk to a boil. When it is warm, take 2-3 teaspoons of the milk, put it in a small glass, and add the saffron threads. Set aside. Prep the rest of the ingredients as the milk heats up.
3

Once the milk comes to a boil, reduce it to a simmer and add the cinnamon, ginger, cloves (or substitutes), and cardamom (whole crushed pieces or just the inside seeds, up to you). Bring back to a boil, mixing the whole time, until the milk is slightly reduced and smells fragrant, 3-5 minutes. Bring back to a simmer and remove the cinnamon, cardamom, and ginger pieces with a strainer or spoon. Add sugar, nuts, and the saffron milk. Boil for 4-5 minutes, mixing the whole time.
4

This can be enjoyed hot or cold. To serve it hot, pour into glasses and use a pinch of saffron and crushed pistachios for garnish. To serve it chilled, decant into a container and place in the fridge to drink anytime.