Rose, Almond, and Pistachio Golden Milk
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Rose, Almond, and Pistachio Golden Milk

Recipe by Sanctua Restaurant
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1/2 tsp green cardamom powder

  • 1/2 tsp ginger powder (or 1 inch fresh ginger, peeled and grated)

  • 1/2 tsp nutmeg

  • 2 cloves

  • 1/2 cinnamon stick

  • 2 tsp shelled and skinned pistachios, plus more for garnish

  • 1/4 tsp turmeric powder

  • 5 strands saffron

  • 600 ml non-dairy milk

  • 1 tsp rose water

  • 1/2 tsp vanilla extract

  • 1 tsp coconut palm sugar, or more to taste

  • 1 pinch sea salt

  • 1/2 tsp toasted flaked almonds, for garnish

Directions

  • Using a pestle and mortar or grinder, gently crush together the cardamom, black pepper, ginger powder, nutmeg, cloves, cinnamon, pistachios, turmeric, and saffron.
  • Set aside a good pinch of the mixture and add the rest to a heavy-based milk pan. Gently warm for 1 minute on the lowest heat, being careful not to burn the mixture.
  • Add the non-dairy milk, fresh ginger (if using), rose water, vanilla extract, sugar, and sea salt and gently heat for 2 to 3 minutes while whisking. Do not boil.
  • Allow to cool in the pan and refrigerate, if desired. To serve, strain into mugs and sprinkle with the toasted almond flakes, dried rose petals, and remaining pistachios and spice mix.

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