Badam Milk

Want a drink that’s luxuriously creamy, nutrient-packed, and ready in just 10 minutes?

This Badam Milk—Indian almond milk infused with saffron and cardamom—is the perfect refresher and a self-care treat rolled into one glass.

A Royal Mughal Legacy in Your Kitchen

Badam (almond) milk dates back to Mughal banquets, where cooks combined ground nuts, fragrant spices, and milk to create opulent beverages. Today, it remains a beloved drink across South Asia—sipped to cool the summer heat, boost energy, or simply indulge in its rich, nutty sweetness.

Why You’ll Love This Badam Milk

• Quick & No-Cook: No stovetop fuss—just blend and sip.
  
• Almond Power: Provides healthy fats, protein, vitamin E, and antioxidants.
  
• Mood-Boosting Spices: Saffron and cardamom uplift your senses.
  
• Adjustable Sweetness: Control the sugar level to your taste.

Ingredient Breakdown

• Soaked Almonds: Peeled for smooth texture and ground into a creamy paste.
  
• Milk: Creates the drink’s silky body—use dairy or your favorite plant milk.
  
• Saffron Strands: Infuse floral aroma and a subtle golden hue.
  
• Sugar: Sweetens without overpowering the almond flavor.
  
• Cardamom Powder: Adds warm, citrusy spice.
  
• Ice Cubes: Chill the drink instantly, making it a perfect summer cooler.
  

🌿 Vegan Swap: Use plant-based milk (oat or almond) and maple syrup for a fully vegan, refined-sugar–free version.

How It All Comes Together

1. Infuse Saffron: Pour warm milk over saffron strands and let it steep to release color and aroma.
   
2. Blend Almonds: Peel and blend soaked almonds with a splash of milk until velvety smooth.
   
3. Combine & Chill: In a blender, mix almond paste, remaining milk, saffron-infused milk, sugar, cardamom, and ice cubes. Blend until frothy and well combined.
   
4. Serve: Pour over fresh ice, and garnish with sliced pistachios, almonds, and a few saffron threads.

💡 Pro Tip: For an ultra-smooth texture, soak almonds overnight, peel them, and blend with just enough milk to make a fine paste before adding the rest of your milk and ice.

What Goes Along

• Light Snacks: Khakra or roasted chickpeas for a savory counterpoint.
  
• Fresh Fruit: Mango or melon slices pair beautifully.
  
• Spiced Nuts: Roasted almonds and cashews for extra crunch.
  

How to Serve

Serve Badam Milk immediately for maximum froth and chill. Use tall glasses to showcase the drink’s pale golden color and garnish layers.

Packing & Make-Ahead Tips

• Almond Paste Prep: Make the almond paste a day ahead and store airtight in the fridge.
  
• On-the-Go: Carry almond paste and infused milk separately; blend with ice just before drinking.
  
• Storage: Keeps in the fridge for up to 24 hours—stir well before serving if it separates.
  

Print Recipe

Creamy

Badam Milk

Author: Hema Subramanian Cooking Method: Simmering Cuisine: Indian, Mughlai, North Indian Courses: Drinks and Beverages Recipe Keys: D Drinks H Healthy High Protein S summer T Tasty

Difficulty: Beginner Prep Time 10 mins Total Time 10 mins

Servings: 2 Calories: 200

Best Season: Suitable throughout the year, Summer

Dietary:

G Gluten Free I Immune-Boosting V Vegetarian

Description

This creamy and cooling Badam Milk is a classic Indian drink, perfect for beating the summer heat. Made by blending soaked almonds into a smooth paste and mixing it with milk, saffron, cardamom, and a touch of sugar, it's both nutritious and refreshing. Start by soaking almonds overnight, then peel and grind them into a fine paste. Mix with saffron-infused milk, sugar, and cardamom, and blend until smooth. Serve chilled over ice and garnish with sliced pistachios, almonds, and a few saffron strands. It’s simple, flavorful, and ready in minutes—give it a try, your summer afternoons just got a lot better!

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

• ¹⁄₂ cup soaked badam (peeled, soaked overnight)
• 2 cups milk (divided)
• a pinch saffron strands
• 2 tbsp sugar
• ¹⁄₂ tsp cardamom powder
• ice cubes (as needed)

Instructions

Prep Work

1. Soak Almonds

   Soak almonds in water overnight, then peel off their skins.

   

2. Infuse Saffron

   Warm a little milk and add saffron strands; let it steep to infuse.
   

3. Grind Almond Paste

   Grind peeled almonds with some milk until you get a smooth paste.
   

4. Chill Serving Glasses

   Place serving glasses in the fridge or freezer to chill.

Method

1. Blend Mixture

   In a blender jar, combine the almond paste, sugar, cardamom powder, saffron-infused milk, ice cubes and remaining milk; blend until silky smooth.

   

2. Assemble & Garnish

   Fill chilled glasses with ice cubes, pour in the badam milk, then top with sliced almonds, pistachios and a few saffron strands.
   

Equipment

• Mixer

  

  Mixer Grinder for Kitchen (5 Jars 750 Watt Mixie) 

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• Measuring Cups

  

  Measuring Cups and Spoons with Wood Handle Set

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• Tumbler

  

  400 ML Water Glass Tumbler

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Nutrition Facts

Servings 2

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 3g15%

Cholesterol 10mg4%

Sodium 100mg5%

Potassium 300mg9%

Total Carbohydrate 18g6%

Dietary Fiber 2g8%

Sugars 16g

Protein 6g12%

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Vitamin A 150 IU

Calcium 200 mg

Iron 1.2 mg

Vitamin E 7 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Badam Milk, Indian drink, nutrient drink

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