Saffron Almond Milk, also known as Kesar Badam Doodh, is a traditional Indian beverage that combines almond milk, saffron, cardamom, and honey into a soothing, aromatic drink. I love how it’s both nourishing and comforting, perfect for winding down in the evening or warming up on a chilly day.

Why You’ll Love This Recipe

I like this recipe because it feels like a little luxury in a cup. The saffron adds a delicate floral note, the almonds bring creaminess and richness, and the cardamom rounds it out with warm spice. It’s a wholesome drink that I can enjoy any time—whether I want something relaxing before bed or an energizing start in the morning. I also enjoy that it’s naturally sweetened with honey and can be easily adjusted to fit my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups almond milk (or any other variety)
Large pinch saffron
1 Tbsp almonds
2 cardamom pods, whole
1 Tbsp honey

Directions

Almond Paste

1. I soak the almonds in hot water for 20 minutes, then peel off the skins—they slip off easily.

2. Using a mortar and pestle, I roughly grind the almonds into a paste.

Saffron Almond Milk

1. In a small bowl, I combine 3 Tbsp of almond milk with a pinch of saffron and let it steep for 3 minutes.

2. I bring 4 cups of almond milk to a gentle boil in a saucepan for 10 minutes.

3. I add the cardamom pods, almond paste, honey, and saffron-infused milk.

4. I let it simmer and stir for 5 minutes.

5. I remove the cardamom pods and serve warm.

Servings and timing

This recipe makes 2 servings.
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes

Variations

I sometimes add a touch of nutmeg or cinnamon for extra warmth. If I want a vegan option, I replace honey with maple syrup or agave. For a creamier version, I use whole milk instead of almond milk. I also enjoy blending in a few strands of pistachios for a richer nutty taste.

Storage/Reheating

I store any leftover saffron almond milk in the refrigerator for up to 2 days in a sealed container. To reheat, I gently warm it on the stove over low heat, stirring occasionally, until hot. I avoid boiling it again to preserve the delicate flavor of saffron.

FAQs

Can I make this drink with regular dairy milk instead of almond milk?

Yes, I often use whole milk for a richer version. Almond milk is a lighter alternative, but both work beautifully.

Can I serve this drink chilled instead of hot?

Yes, I sometimes chill it in the refrigerator and serve it cold, especially during the summer.

How can I make the saffron flavor stronger?

I let the saffron steep a little longer in warm milk before adding it to the saucepan. This helps release more flavor and color.

Do I need to peel the almonds?

I like peeling them because it gives the paste a smoother texture, but I can skip this step if I don’t mind a slightly rustic consistency.

Can I make this ahead of time?

Yes, I prepare it ahead and store it in the fridge, then gently reheat before serving. The flavor often deepens after resting.

Conclusion

I love making saffron almond milk because it’s simple yet feels incredibly special. The combination of saffron, almonds, cardamom, and honey makes a drink that is nourishing, warming, and a little indulgent. Whether I serve it hot on a cold evening or chilled on a warm day, it always feels like comfort in a cup.

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