Saffron Almond Small Lantern

Saffron gives almond milk a soft golden tint and an aroma that feels unusually elaborate for so few ingredients. Blooming the threads in hot water makes a noticeable difference; dropping them straight into a full mug is less effective. The almond butter needs a little whisking to disperse evenly. A small amount of maple rounds the roasted flavor without turning this into a dessert. Serve it in a smaller mug and let the saffron stay subtle.

Ingredients

• 8 oz Unsweetened oat milk
• 2 tsp Smooth roasted almond butter
• 3 thread Saffron
• 1 oz Water
• 1/2 tsp Maple syrup

Make it

1. Steep the saffron in the hot water for 5 minutes.
2. Whisk a little cold milk into the almond butter to make a smooth paste. Add the remaining milk and saffron infusion.
3. Warm gently in a saucepan, whisking, for 3–4 minutes without boiling. Stir in the maple syrup.

Benefits

Almond butter · vitamin E in the mix

Almond butter brings some vitamin E to this warm cup—a nutrient involved in protecting the body’s cells from oxidative damage, alongside a mellow, creamy base from oat milk. In this version, 8 oz oat milk and 3 thread saffron completes the pairing.

Saffron · a reason to linger

Warm saffron with oat milk and almond butter and you get a golden tint and distinctive floral-earthy aroma in a cup made for small, comfortably warm sips.

Contains almonds.