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Pan-Indian (North & West India) · Indian

Badam Milk (Saffron Almond Milk)

Milk simmered with a paste of soaked almonds, saffron, cardamom and a whisper of nutmeg — India's rich, fragrant almond drink. Comforting served warm in winter, reviving served chilled in summer, festive any time.

By Table & Traditions Editors

Published June 22, 2026

A glass of pale golden badam milk topped with slivered pistachios and saffron threads, warm light, almonds and cardamom beside it.

Badam doodh — almond milk — is a beloved Indian nourishing drink, made by simmering whole milk with a paste of blanched almonds and perfuming it with saffron, cardamom and a touch of nutmeg. Long associated with strength and vitality (badam is prized as brain food), it's served warm on cold nights, chilled in summer, and at festivals and weddings. The Mughlai version is enriched and garnished with slivered nuts.

Yield
Serves 4
Prep
15 min
Cook
15 min
Total
About 30 min, plus soaking
Difficulty
Easy

Badam milk — almond milk, Indian style — is whole milk simmered with a paste of soaked almonds and perfumed with saffron, cardamom and a whisper of nutmeg. Long prized as a strengthening drink, it’s comforting warm in winter, reviving chilled in summer, and festive any time.

Soak, peel, grind smooth

Soak the almonds, slip off the skins, and grind them into a fine paste — that smoothness is what gives the drink its silky body. Skins left on make it grainy and faintly bitter.

Simmer to bloom the saffron

Stir the almond paste, saffron milk and cardamom into gently boiling milk and simmer until slightly thickened and fragrant. The slow reduction cooks out the raw almond and lets the spices bloom.

Hot or iced, your call

Sweeten near the end, garnish with slivered pistachios, and serve piping hot or chilled over ice. Both are traditional — choose by the season. Compare with the Holi classic thandai and spiced masala chai. More in the Drinks guide.

Ingredients

Serves
4
  • 20 almonds, soaked overnight (or in hot water 30 min) and peeled Soaking and peeling gives a smooth, white paste and a silkier drink; the skins make it grainy and slightly bitter.
  • 1 litre whole milk Whole milk gives the proper richness. For a vegan version use a barista oat or store almond milk and adjust sweetness.
  • 1 generous pinch saffron threads Soak the saffron in a tablespoon of warm milk for colour and aroma before adding.
  • 1/2 tsp green cardamom powder
  • 1 small pinch grated nutmeg (optional)
  • 4–5 tbsp sugar, or to taste
  • 1 tbsp slivered pistachios and almonds, to garnish

Method

Tap a step’s number to check it off as you go.

  1. Grind the soaked, peeled almonds with a little milk into a smooth, fine paste.

    Why: A fine paste is what thickens and flavours the milk; any grittiness here carries through to the finished drink, so grind it properly smooth.

  2. Bring the milk to a gentle boil, then stir in the almond paste, saffron milk, cardamom and nutmeg. Simmer 8–10 minutes, stirring, until slightly thickened and fragrant.

    Why: Simmering cooks the raw almond paste into the milk and lets the saffron and cardamom bloom — the slow reduction is what gives badam milk its body and depth.

  3. Stir in sugar to taste, simmer another minute, then serve hot, or cool and chill for iced badam milk. Garnish with slivered nuts.

    Why: Adding sugar near the end lets you sweeten to taste; the drink is wonderful both piping hot and ice-cold, so finish it however the season calls for.

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Variations

  • Iced badam milk

    Chill thoroughly and serve over ice — the popular summer way, sold cold from sweet shops across India.

  • Vegan

    Use a rich barista oat milk or unsweetened store almond milk in place of dairy; you may need a touch more almond paste for body.

  • Badam milk mix shortcut

    Stir a homemade powder of ground almonds, cardamom, saffron and sugar into hot milk for a fast everyday cup.

Serving & Storage

A comforting bedtime drink in winter and a cooling treat in summer; a festive offering at Diwali, weddings and celebrations. Lovely with a few dates or a piece of barfi alongside.

Storage: Keeps 2–3 days covered in the fridge and is delicious cold. Reheat gently if serving warm, stirring so it doesn't catch; it thickens on standing, so loosen with a splash of milk if needed.

Nutrition

Per serving (1 cup (~250 ml))

Calories
210
Protein
8 g
Carbs
24 g
Fat
9 g
Fiber
1 g
Sugar
22 g
Sodium
90 mg

Notable micronutrients: Calcium, Vitamin E, Protein

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

Do I have to soak and peel the almonds?

For the best texture, yes. Soaking softens the almonds so they grind into a smooth paste, and peeling removes the skins that otherwise make the drink grainy and a little bitter. In a hurry, soak them in hot water for 30 minutes; the skins slip off easily once softened.

Can I make badam milk vegan?

Yes — use a rich plant milk like barista oat milk in place of dairy, and the almond paste, saffron and cardamom carry the flavour. You may want a little extra almond paste for body, and adjust the sugar to taste. It won't be quite as rich as the whole-milk version but is still lovely.

Hot or cold — which is traditional?

Both. Badam milk is served warm as a comforting, strengthening night-time drink in cooler months, and chilled over ice as a refreshing treat in summer — the cold version is especially popular from Indian sweet shops. Make it the same way and choose by the season.

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