Cardamom Milk
Blog: www.nextinlime.com
Servings: 1
Ingredients
- 1.5 cups (355 ml) whole milk - (Note A)
- 1 teaspoon ground cardamom - aka cardamom powder (Note B)
- ½ teaspoon rose water - (Note C)
- 1 pinch ground turmeric - aka turmeric powder
- 1.5 teaspoons honey - or sweetener of choice
Optional garnish
- a few saffron strands
Instructions
- Add milk, ground cardamom, rose water, ground turmeric plus honey to a saucepan.
- Bring this mixture to a simmer on medium heat. Then turn down the heat just a little and let it gently simmer for 10 minutes. Stir frequently to prevent the milk from sticking to the bottom of pan. Do not let it come to a boil.
- Remove from heat, pour into a cup, top with saffron strands and enjoy!
Notes
Note A: Milk – I prefer whole milk but low-fat alternatives will work too. Non dairy options like almond, soy or oat milk can be used – but the flavor and creaminess of the drink will vary.
Note B: Cardamom – ground cardamom can be found in Middle Eastern, Pakistani and Indian grocery stores. You can also grind whole cardamoms at home using a spice/coffee grinder. Or use a mortar and pestle – but strain the milk before serving. Do not use black cardamom – that's a completely different spice.
Note C: Rose water – it's usually sold in Middle Eastern, Pakistani, Persian and Indian grocery stores. Also easily available online and in big supermarkets. Read the label carefully and make sure it's food-grade.
Note D: Helpful content – click on the links below for related useful content in the main body of the post.
- Step-by-step photo instructions
- Recipe troubleshooting
- Substitutions and variations
- Serving ideas
- Storage and reheating