Saffron Milk

Saffron Milk

Warm milk steeped with saffron threads turns golden and fragrant with a honeyed hint of spice.

Total 15 min Makes 2 servings Calories 145/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

This simple spiced milk gets its color and floral aroma from saffron threads gently warmed with cardamom and a touch of sweetener. Popular across South Asian and Middle Eastern kitchens as a bedtime drink or festive treat, it comes together in minutes with just a handful of pantry staples.

Ingredients

  • 2 cups whole milk
  • 1/4 teaspoon saffron threads
  • 2 tablespoons sugar
  • 2 green cardamom pods, lightly crushed
  • 1 tablespoon warm water
  • 1/4 teaspoon ground cinnamon
  • 8 unsalted pistachios, chopped, for garnish

Method

  1. Soak the saffron threads in the warm water for 5 minutes to release their color and aroma.

  2. Pour the milk into a 6-quart saucepan and add the crushed cardamom pods and ground cinnamon.

  3. Warm the milk over medium heat, stirring occasionally, until it begins to steam, about 5 minutes.

  4. Stir in the saffron soaking liquid and sugar, then reduce heat to low and simmer gently, stirring occasionally, for 5 minutes to let the flavors meld.

  5. Remove from heat and strain out the cardamom pods if desired.

  6. Pour into mugs and garnish with chopped pistachios before serving warm.

Rate this recipe

★ 4.4 (1)

Comments

    Log in to comment.

    Saffron Milk

    This simple spiced milk gets its color and floral aroma from saffron threads gently warmed with cardamom and a touch of sweetener. Popular across South Asian and Middle Eastern kitchens as a bedtime drink or festive treat, it comes together in minutes with just a handful of pantry staples.

    15 min 2 servings 145 cal

    Ingredients

    • 2 cups whole milk
    • 1/4 teaspoon saffron threads
    • 2 tablespoons sugar
    • 2 green cardamom pods, lightly crushed
    • 1 tablespoon warm water
    • 1/4 teaspoon ground cinnamon
    • 8 unsalted pistachios, chopped, for garnish

    Method

    1. 1

      Soak the saffron threads in the warm water for 5 minutes to release their color and aroma.

    2. 2

      Pour the milk into a 6-quart saucepan and add the crushed cardamom pods and ground cinnamon.

    3. 3

      Warm the milk over medium heat, stirring occasionally, until it begins to steam, about 5 minutes.

    4. 4

      Stir in the saffron soaking liquid and sugar, then reduce heat to low and simmer gently, stirring occasionally, for 5 minutes to let the flavors meld.

    5. 5

      Remove from heat and strain out the cardamom pods if desired.

    6. 6

      Pour into mugs and garnish with chopped pistachios before serving warm.