Indian · 4 glasses

Badam Milk

Almonds ground with saffron and cardamom into hot milk. Winter in a glass, and it sleeps you.

25 min Some work Vegetarian

Ingredients

  • 25 almonds, soaked overnight
  • 750ml full fat milk
  • 4 tbsp sugar
  • A pinch of saffron
  • 4 cardamoms, powdered
  • A pinch of nutmeg
  • Chopped pistachios

Method

  1. Soak the almonds overnight and slip the skins off. The skins are what make it grey and slightly bitter.
  2. Grind them to a smooth paste with a little milk.
  3. Bring the rest of the milk to a boil, then simmer 10 minutes to thicken.
  4. Almond paste stirred in, then sugar, saffron, cardamom and nutmeg. Five more minutes on low, stirring.
  5. Hot in winter, chilled in summer. Pistachios on top either way.

Questions people ask about Badam Milk

How long does Badam Milk take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

Can I make Badam Milk ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Badam Milk vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

How long does home-made badam milk keep?

Best made and drunk the same day. Anything blended with fruit separates within a couple of hours, so stir or shake it before pouring.

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