Apr 30, 2019 It’s usually flavored with cardamom and saffron making it an aromatic & flavorful drink! My homemade version also has some rose water to make it more exotic!
I am not much of a milk fan. In fact, when I was little I used to hate it. Mom would do everything she could to make me drink milk but I would always resist. The only few ways that I would drink milk was when it was flavored or in milkshakes. Chilled badam milk on a hot summer day was a treat that I enjoyed. Even though it had milk, it had these wonderful aroma of saffron and cardamom which made it delicious. I think, I had the problem with that raw smell of milk. If you could flavor it and somehow camouflage that smell, then I would drink it.
What is Badam Milk
Badam milk is a popular Indian drink where almonds are blended with milk and flavored with saffron and cardamom. It’s a very delicious drink but at the same time it’s also very rich both in texture and also in calories. I mean it’s nearly impossible for me to drink a big glass even though I really like badam milk. The drink is always served during weddings, special occasions, parties so yeah it’s not something that people in India drink every day.
How to Make Badam Milk
It’s very simple to make badam milk at home. You need only a handful of ingredients- Milk: you get the best results with whole milk. Having said that, you can make badam milk with low fat milk as well but whole milk makes it thicker and creamier. Almonds: I use a lot of almonds in my almond milk because I want the almond flavor to be prominent. You can adjust the quantity as per your preference. Sugar: Of course you need some sweetener for this drink. I use regular sugar, you can use any sweetener that you like. Cardamom: My favorite spice and also a key ingredient here. I used fresh cardamom pods, crush them in a mortar & pestle and then use in the recipe. You can use store bought cardamom powder, the pods just give better flavor here. Saffron: It not only gives the badam milk a nice yellow color but also make it aromatic. The key to getting a nice color is crush saffron strands with your hands and then add in 1 to 2 tablespoons of hot milk. Rose water: this is optional, but I love adding it to my badam milk!
Serving Suggestions for Badam Milk
You can serve it either hot or cold. I know a lot of people like it hot, but personally I only like badam milk chilled. So once I make it, I pop it into the refrigerator for 4 to 5 hours until it’s nicely chilled. It makes the perfect treat on a hot summer day! Sarvesh has a sweet tooth and this milk is one of his favorites. When we got married, he would often crib on how he misses the delicious badam milk which we get in India and none of the restaurants here know how to make it. So that’s how I started making this drink at home. Now, whenever we want to relish it, I just make it at home! It tastes even better than the one you get in restaurants. Plus you can adjust the sweetness to taste when you make it at home. With the temperatures soaring, this will be a great drink to cool down.
Method
1- Soak almond in hot water for 20 minutes. 2- After 20 minutes, discard the water and then remove the skin from each almond. It will come off easily. 3- Transfer blanched almonds with ¼ cup milk to a blender. 4- Blend to a smooth paste. Set it aside.
5- Now transfer the remaining milk to a pan and put in on medium-high heat. 6- As the milk warms up, take out 1 tablespoon of the warm milk from the pan into a small bowl and add crushed saffron strands to it. Set aside. 7- Once the milk in the pan comes to a boil, add the prepared almond paste to it. Stir to combine. 8- Lower the heat to low medium and let the milk simmer for 15 to 20 minutes. Stir often so that milk doesn’t get stuck to the bottom of the pan. The raw smell of almonds should disappear completely.
9- Add in the saffron milk that you had set aside. 10- Then add the sugar and stir until it’s dissolved 11- Finally add in the crushed cardamom seeds. You may also add rose water (if using) at this point. 12- Mix everything together and turn off the heat.
Serve badam milk hot or cold. I personally love it chilled.
If you’ve tried this Badam Milk Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen! This post has been updated from the recipe archives, first published in 2014.
title: “Badam Milk " ShowToc: true date: “2024-10-01” author: “Jay Quigg”
Apr 30, 2019 It’s usually flavored with cardamom and saffron making it an aromatic & flavorful drink! My homemade version also has some rose water to make it more exotic!
I am not much of a milk fan. In fact, when I was little I used to hate it. Mom would do everything she could to make me drink milk but I would always resist. The only few ways that I would drink milk was when it was flavored or in milkshakes. Chilled badam milk on a hot summer day was a treat that I enjoyed. Even though it had milk, it had these wonderful aroma of saffron and cardamom which made it delicious. I think, I had the problem with that raw smell of milk. If you could flavor it and somehow camouflage that smell, then I would drink it.
What is Badam Milk
Badam milk is a popular Indian drink where almonds are blended with milk and flavored with saffron and cardamom. It’s a very delicious drink but at the same time it’s also very rich both in texture and also in calories. I mean it’s nearly impossible for me to drink a big glass even though I really like badam milk. The drink is always served during weddings, special occasions, parties so yeah it’s not something that people in India drink every day.
How to Make Badam Milk
It’s very simple to make badam milk at home. You need only a handful of ingredients- Milk: you get the best results with whole milk. Having said that, you can make badam milk with low fat milk as well but whole milk makes it thicker and creamier. Almonds: I use a lot of almonds in my almond milk because I want the almond flavor to be prominent. You can adjust the quantity as per your preference. Sugar: Of course you need some sweetener for this drink. I use regular sugar, you can use any sweetener that you like. Cardamom: My favorite spice and also a key ingredient here. I used fresh cardamom pods, crush them in a mortar & pestle and then use in the recipe. You can use store bought cardamom powder, the pods just give better flavor here. Saffron: It not only gives the badam milk a nice yellow color but also make it aromatic. The key to getting a nice color is crush saffron strands with your hands and then add in 1 to 2 tablespoons of hot milk. Rose water: this is optional, but I love adding it to my badam milk!
Serving Suggestions for Badam Milk
You can serve it either hot or cold. I know a lot of people like it hot, but personally I only like badam milk chilled. So once I make it, I pop it into the refrigerator for 4 to 5 hours until it’s nicely chilled. It makes the perfect treat on a hot summer day! Sarvesh has a sweet tooth and this milk is one of his favorites. When we got married, he would often crib on how he misses the delicious badam milk which we get in India and none of the restaurants here know how to make it. So that’s how I started making this drink at home. Now, whenever we want to relish it, I just make it at home! It tastes even better than the one you get in restaurants. Plus you can adjust the sweetness to taste when you make it at home. With the temperatures soaring, this will be a great drink to cool down.
Method
1- Soak almond in hot water for 20 minutes. 2- After 20 minutes, discard the water and then remove the skin from each almond. It will come off easily. 3- Transfer blanched almonds with ¼ cup milk to a blender. 4- Blend to a smooth paste. Set it aside.
5- Now transfer the remaining milk to a pan and put in on medium-high heat. 6- As the milk warms up, take out 1 tablespoon of the warm milk from the pan into a small bowl and add crushed saffron strands to it. Set aside. 7- Once the milk in the pan comes to a boil, add the prepared almond paste to it. Stir to combine. 8- Lower the heat to low medium and let the milk simmer for 15 to 20 minutes. Stir often so that milk doesn’t get stuck to the bottom of the pan. The raw smell of almonds should disappear completely.
9- Add in the saffron milk that you had set aside. 10- Then add the sugar and stir until it’s dissolved 11- Finally add in the crushed cardamom seeds. You may also add rose water (if using) at this point. 12- Mix everything together and turn off the heat.
Serve badam milk hot or cold. I personally love it chilled.
If you’ve tried this Badam Milk Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen! This post has been updated from the recipe archives, first published in 2014.
