RECIPE: KESA BADAM M*LK

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The sun is shining, and what better way to cool down than with our take on Badam milk, or Indian spiced almond milk.

This classic Indian street drink is a life-saviour during the hot summer months, and we kept ours totally plantbased yet as creamy as we remember from our visits to India using Oatly’s whole milk (genius stuff - a game changer for the non-dairy types amongst us).

Almonds are soaked and ground to a fine paste with a little m*lk, honey, cardamom and rosewater, and if, like us, you’re feeling extravagant you can add some saffron too, which happens to be our Native ingredient of the month.

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Ingredients

- 1 cup blanched, peeled almonds
- 2 tbsp honey
- 1/2 cups Oatly Drink, Whole
- Seeds from 2 green cardamom pods, crushed
- A generous pinch of saffron
- 1/2 tsp rosewater

Method

1. Heat one cup of Oatly until just steaming, add the blanched almonds and leave for about an hour, until the almonds soften and the m*lk cools.

2. Place the cooled m*lk, almonds and sugar in a blender or food processor and blend to a fine paste.

3. Add the remaining m*lk, crushed cardamom seeds and saffron, and blend until well mixed. Strain through a sieve and if necessary, add a little more m*lk and strain some more.

4. Stir in the rosewater and serve chilled, with a pinch of saffron and some crumbled almonds as a garnish.

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