Restaurant Style Saffron Masala Milk Shake 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. We need basically three items to make this recipe: Cold Saffron Extract, Cold Masala Milk, and Pistachio ice cream. Guest should experience the delicate fragrance of saffron not overtaken by other extracts. I add small amount of Kewra and cardamoms to accentuate sweetness.

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 Shake

1 Scoop of Pistachio Ice Cream

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 Shake.

1. Add Masala milk shake to the blender.

2. Add Pistachio ice cream. Process

3. Pour Saffron extract. Do Not Use blender. Use spatula to swirl in the the saffron extract.