Masala Milk

1. 1

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

2. 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. 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. 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.

No additional tips available.