Masala Milk

• 7 almonds
• 7 cashews
• 7 pistachios
• 4 cups organic dairy milk
• 1 pinch saffron threads
• 1 stick cinnamon (1-inch or longer)
• 1 1-inch knob of ginger
• 4 cloves (or sub with 3/4 teaspoon nutmeg or allspice)
• 5 cardamom pods, crushed
• 2 whole peppercorns (optional)
• 3 tablespoons sugar

1. Grind the nuts into a paste using a coffee grinder or food processor. You can also chop finely.
2. In a deep non-stick pan, bring the milk to a boil. When it is warm, take 2-3 teaspoons of the milk, put it in a small glass, and add the saffron threads. Set aside. Prep the rest of the ingredients as the milk heats up.
3. Once the milk comes to a boil, reduce it to a simmer and add the cinnamon, ginger, cloves (or substitutes), and cardamom (whole crushed pieces or just the inside seeds, up to you). Bring back to a boil, mixing the whole time, until the milk is slightly reduced and smells fragrant, 3-5 minutes. Bring back to a simmer and remove the cinnamon, cardamom, and ginger pieces with a strainer or spoon. Add sugar, nuts, and the saffron milk. Boil for 4-5 minutes, mixing the whole time.
4. This can be enjoyed hot or cold. To serve it hot, pour into glasses and use a pinch of saffron and crushed pistachios for garnish. To serve it chilled, decant into a container and place in the fridge to drink anytime.

almonds, cashews, pistachios, milk, saffron threads, cinnamon, ginger, nutmeg, cardamom pods, peppercorns, sugar

Taken from food52.com/recipes/77573-masala-milk (may not work)