Badam milk with Mamra almonds and saffron

Badam milk is a drink many of us grew up with: thick, gently sweet and fragrant with cardamom and saffron. The difference between a good glass and a great one is the almonds. Freshly ground soaked almonds give a creaminess no powder can match.

Ingredients (serves 3)

• 20 Mamra almonds, soaked in water overnight
• 3 cups (750 ml) full-cream milk
• 2 to 3 tablespoons sugar, or to taste
• 8 to 10 saffron threads
• 3 green cardamom pods, seeds crushed
• A pinch of nutmeg (optional)

Method

1. Peel the almonds. After soaking overnight, the skins slip off easily between your fingers. Set four almonds aside and slice them for the garnish.
2. Make the almond paste. Grind the remaining almonds with ¼ cup of the milk into a smooth paste.
3. Bloom the saffron. Soak the saffron threads in 2 tablespoons of warm milk for 10 to 15 minutes.
4. Simmer. Bring the rest of the milk to a boil, lower the heat and stir in the almond paste. Simmer for 8 to 10 minutes, stirring often so it doesn't catch, until it thickens slightly.
5. Finish. Stir in the sugar, cardamom and saffron milk and simmer for 2 more minutes.
6. Serve. Pour it out warm, or let it cool and chill it for 2 to 3 hours. Top with the sliced almonds and a pinch of nutmeg.

Tips

• Why Mamra? Mamra almonds are known for their higher natural oil content, which makes the milk richer and more flavourful. Read more in Mamra vs regular almonds.
• Forgot to soak them? Cover the almonds with just-boiled water for 10 minutes; the skins will loosen enough to peel.
• Silky or rustic. For a perfectly smooth drink, strain it before serving. We like a little texture, so we don't.
• Make ahead. It keeps in the fridge for a day. Stir or shake it before serving.

Made with our Kashmiri Mamra Almonds and Kashmiri Saffron. For a lighter drink, try kesar doodh.