Saffron Almond Morning Detour

Almond and fennel give this milk a fragrant, gently anise-like character, with saffron adding a warm aroma. The tiny amount of pepper makes the finish interesting without making it hot. Rose water belongs in the background; measure it rather than pouring from the bottle. Grinding and straining take more effort than an ordinary latte, but they give the drink its smoother texture. Serve it properly chilled so the nuts and spices feel balanced rather than heavy.

Ingredients

• 1 tbsp Blanched almonds
• 1/4 cup Water for soaking
• 8 oz Milk
• 1/4 tsp Fennel seeds
• 1 tiny pinch Ground cardamom
• 1 tiny pinch Black pepper
• 2 thread Saffron
• 1/16 tsp Food-grade rose water
• 1 tsp Sugar (optional)

Make it

1. Cover the almonds with the soaking water for 15 minutes, then drain. Grind the almonds and fennel with 2 tablespoons of the measured milk into a fine paste.
2. Warm the remaining milk in a small pan. Whisk in the paste, cardamom, pepper, saffron and optional sugar. Heat gently for 5 minutes without letting it catch on the pan.
3. Cool for 10 minutes, stir in the rose water, then strain through a fine sieve. Refrigerate promptly for about 30 minutes and serve chilled.

Benefits

Milk · calcium in the cup

Beside almonds, fennel seeds, and cardamom, milk offers a little calcium, used by your body for normal muscle and nerve function, as well as a creamy dairy base.

A different side of cardamom

There is a fragrant, almost citrusy warmth from the measured cardamom in the almonds, milk, and fennel seeds mixture, giving that ingredient a place without drowning out the other flavors.

Contains milk and almonds. This is a CWOB variation, not a traditional full thandai recipe.