World Milk Day: Spicy almond milk recipe


This is a drink that takes time and patience to make, but be sure, there's nothing like this you've ever tasted. The light hint of spices enveloping the heady nutty flavours in the milk feels just divine.

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1 big cup milk (approx ½ liter)

4-5 tsp sugar

25gm cashews

25gm almonds, peeled

½ tsp saffron

A pinch of salt

For masala potli

1 tbsp kaima rice

4 pods of clove

4 cardamom

2-3 pieces cinnamon



Make a potli with the spices and then pound lightly. keep it aside

You can also use a mortar and pestle to crush the masala for potli before making the potli

Soak the cashew nuts and almonds for 20-30 minutes and grind it to a smooth paste. Keep aside

Add milk to a deep-bottommed pan and boil. keep in low flame

Slowly immerse the potli in the milk and keep in low flame for 30 to 60 minutes

Let the milk absorb the flavours well

Add almond-cashew nut paste and sugar to this and stir it continuously for 15 minutes. Do not let it stick to the bottom

Add saffron and let it boil for five more minutes

Switch off the flame, remove the potli and serve it hot