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

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