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Creamy Thandai Spiced Milk Recipe with Almonds and Saffron

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A comforting and fragrant spiced milk drink featuring almonds, saffron, and warming spices, perfect for cozy evenings or festive occasions.

Ingredients

Scale
  • 4 cups (960 ml) whole milk (full-fat recommended; almond or oat milk for dairy-free option)
  • 1/2 cup (70 g) raw almonds, soaked overnight and peeled
  • A generous pinch (15-20 strands) saffron strands, soaked in 2 tbsp warm milk
  • 5–6 cardamom pods, lightly crushed
  • 1 tsp fennel seeds, lightly crushed
  • 4–5 whole black peppercorns
  • 3–4 tbsp powdered sugar or honey (adjust to taste)
  • 1 tsp rose water (optional)
  • 2 tbsp chopped almonds for garnish

Instructions

  1. Soak and peel the almonds: Place 1/2 cup raw almonds in a bowl, cover with warm water, and soak for at least 6 hours or overnight. Peel by gently squeezing each almond between your fingers.
  2. Make almond paste: Drain almonds and add to a blender with 1/4 cup (60 ml) warm milk. Blend until smooth and creamy, adding more milk if needed.
  3. Prep saffron: Soak saffron strands in 2 tbsp warm milk for 10 minutes to release color and aroma.
  4. Crush spices: Lightly crush cardamom pods, fennel seeds, and peppercorns using a mortar and pestle or back of a spoon.
  5. Heat milk with spices: Pour remaining 3 3/4 cups (900 ml) milk into a heavy-bottomed saucepan. Add crushed spices and gently simmer over medium-low heat, stirring occasionally for 10 minutes.
  6. Combine almond paste and saffron milk: Whisk almond paste and saffron-infused milk into the warm milk. Stir gently for 5 minutes until slightly thickened.
  7. Add sweetener and rose water: Stir in 3-4 tbsp sugar or honey, adjusting sweetness to taste. Add 1 tsp rose water if using, then remove from heat.
  8. Strain the milk: Pour mixture through a fine mesh strainer or cheesecloth into a clean jug to remove coarse bits and spices.
  9. Serve warm or chilled: Pour into glasses, garnish with chopped almonds and a few saffron strands. Serve immediately warm or refrigerate for a cold treat.

Notes

Use low and slow heat to avoid scorching or curdling. Soak almonds overnight for smoothness. Strain twice for extra silky texture. Adjust sweetness at the end. Quality saffron enhances color and aroma. For dairy-free, use almond, oat, or coconut milk and plant-based sweeteners.

Nutrition

Keywords: thandai, spiced milk, saffron milk, almond milk drink, Indian beverage, creamy thandai, festive drink, warm drink, dairy-free option

Find it online: https://blairrecipes.com/creamy-thandai-spiced-milk-recipe-with-almonds-and-saffron-easy-and-perfect/