Restaurant Style Saffron Masala Milk Recipe

This is based on my restaurant recipe. It will take two days to make this recipe. Do NOT add colors. Restaurants want the guest to see the real saffron strands, and color. Guest should experience the delicate fragrance of saffron not overtaken by other extracts. I add small amount of Kewra and cardamoms to accentuate sweetness. In my opinion, Rose syrup would be overbearing in this recipe.

Ingredients

Saffron Extract

1. Milk: ¼ cup

2. Saffron strands: 10

Age Masala Milk

1. Blanched sliced Almonds: ¼ Cup

2. Milk: 1½ Cup

3. Heavy Whipping cream: ¼ Cup

4. Honey: ¼ Cup

5. Kewra Essence: 4 drops

6. Crushed Cardamom seeds: ½ teaspoon

Making Masala Milk

Ice cubes: 6

Method

Saffron Extract

1. Heat milk to near boil.

2. Add saffron strands. Do NOT crush the strands. Plump saffron strands add the eye appeal to the beverage.

3. Turn off heat. Let it cool top room temperature. Cover, and store in the refrigerator for at least 8 hours.

Aged Masala Milk

1. Put blanched almonds in a food processor. Process them to fine powder

2. Add milk and almonds. Cook on medium heat. It will thicken the milk because of almonds.

3. Turn off heat. Stir in Heavy whipping cream, Honey, Kewra, and Cardamom. Cover and age in refrigerator for about 4 hours.

Making Masala Milk

You have two choices

Serving warm

Combine Saffron extract and Masala milk. Heat on stove top or microwave.

Serving Cold

1. Process Masala milk in blender till it is frothy.

2. Add Ice cubes. Process two more minutes.

3. Pour Saffron extract in a tumbler

4. Fill up with Masala milk

You do NOT want to blend the Saffron Extract, it will pulverize the plump saffron strands. The restaurants want you to see the whole plump saffron strands.