And i m not a fan of those powdered badam milk mixes available in the market. I find the flavor overpowering and its almost always full of every other ingredient but almonds. A while back, Mr. P who usually makes a run for it if someone so much as says M of milk, made an unusual request. He expressed his passion for badam milk. It came to me as a surprise but i was glad that he was taking to milk. So, i tried recreating my version of that badam milk that i used to devour in college days. Only, i served it hot as the weather is almost wintry here. This is a perfect welcome drink that can be made in advance for any party. The recipe is very forgiving. You can add as much or as less of any one ingredient. Ultimately, it all boils down to what you like. I mean, isn’t it the same for almost all recipes? Whoever says something has to be done only one way? Food is to relish and its no science, ain’t it?
Recipe: Badam Milk
Prep Time:Overnight Cook Time: 10 mins Allergy Info: Gluten free, Soy Free
Cuisine: Indian Course: Drink that can be served at the beginning or end of a meal
Yields 500 ml __________________________________________________________________________________
Almonds ½ c soaked overnight and peeled
Remove ½ c of milk, bring it to a rolling boil and add saffron strands to it. Let it sit.
Note: Dont reheat the badam milk after making it. The milk will curdle.