Indian Badam Milk (Almond Milk) Recipe

Almonds: Soaked overnight and peeled, these nuts are the base of the drink, providing a creamy texture and nutty flavor.

Milk: The primary liquid ingredient, it serves as the base for the beverage, making it rich and smooth.

Sugar: Adds sweetness to the drink, balancing the nutty and aromatic flavors.

Cardamom powder: A spice that adds a warm, aromatic flavor, enhancing the overall taste of the drink.

Saffron: Optional but highly recommended, this spice adds a luxurious flavor and a beautiful golden hue to the milk.

To achieve a smoother texture for your almond paste, make sure to blend the soaked almonds with a small amount of milk until it reaches a creamy consistency. This ensures that the paste integrates seamlessly into the boiling milk, preventing any graininess in the final badam milk.

• soaked overnight almonds - Substitute with soaked overnight cashews: Cashews provide a creamy texture similar to almonds and have a mild flavor that complements the other ingredients.

• milk - Substitute with unsweetened almond milk: Almond milk is a plant-based alternative that maintains the nutty flavor profile of the recipe while being suitable for those who are lactose intolerant or vegan.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note that enhances the overall flavor of the drink.

• cardamom powder - Substitute with cinnamon powder: Cinnamon provides a warm and sweet spice that can complement the other flavors in the recipe, though it will alter the traditional taste slightly.

• saffron - Substitute with turmeric: Turmeric can provide a similar golden color and a subtle earthy flavor, though it will not replicate the unique taste of saffron exactly.

• Allow the badam milk to cool down to room temperature before storing. This prevents condensation and helps maintain the texture and flavor.
• Transfer the badam milk to an airtight container. Glass containers are preferable as they do not retain odors and are easy to clean.
• Store the container in the refrigerator. The badam milk can be kept fresh for up to 3-4 days.
• For freezing, pour the badam milk into freezer-safe containers, leaving some space at the top to allow for expansion.
• Label the containers with the date of preparation to keep track of freshness.
• When ready to use, thaw the badam milk in the refrigerator overnight. Avoid using a microwave to defrost as it can alter the texture.
• Once thawed, give the badam milk a good stir or shake to recombine any separated ingredients.
• If you notice any changes in taste or texture after thawing, you can reheat the badam milk gently on the stove and stir well to restore its consistency.
• Always check for any signs of spoilage, such as an off smell or unusual texture, before consuming.

• Gently reheat the badam milk on the stovetop over low heat. Stir occasionally to prevent the almond paste from sticking to the bottom of the pan. This method helps maintain the creamy texture and prevents the milk from scorching.

• Use a microwave for a quick reheat. Pour the badam milk into a microwave-safe container and cover it loosely. Heat on medium power in 30-second intervals, stirring in between, until it reaches the desired temperature. Be cautious not to overheat, as it can cause the milk to curdle.

• For a more even reheating, use a double boiler. Place the badam milk in a heatproof bowl over a pot of simmering water. Stir occasionally until it is warmed through. This gentle method helps preserve the delicate flavors of the cardamom and saffron.

• If you prefer a chilled version, simply pour the badam milk into a glass and enjoy it cold. You can also add a few ice cubes for an extra refreshing touch.

• To enhance the flavor, consider adding a splash of rose water or a pinch of nutmeg while reheating. This can give the badam milk a delightful aromatic twist.

• Blender: To blend the soaked almonds with a little milk to make a smooth paste.

• Saucepan: To boil the remaining milk and mix in the almond paste.

• Spatula: To stir the almond paste into the boiling milk.

• Measuring cups: To measure the almonds, milk, and sugar accurately.

• Sieve: To strain the almond paste if needed for a smoother texture.

• Knife: To peel the soaked almonds.

• Bowl: To soak the almonds overnight.

• Stove: To heat and simmer the milk mixture.

• Serving glasses: To serve the badam milk hot or chilled.

Soak and peel in bulk: Soak and peel a large batch of almonds at once, then store them in the freezer for future use.

Use a blender: Blend the almonds with milk to make a smooth paste quickly.

Pre-mix spices: Combine cardamom powder and saffron in advance to save time during cooking.

Simmer while multitasking: Let the milk and almond paste simmer while you prepare other parts of your meal.