Masala Milk / Badam Milk / Turmeric Milk / Golden Latte / Turmeric Latte are all drinks with the same underlying concept – milk warmed with a blend of spices to make a very comforting drink with very high nutritional value. In India these days, cold badam milk is also a popular drink during summers. Traditionally the cold version has been an accompaniment of more elaborate desserts such as ras malai, or doodh pakodi.
Milk Masala Powder is a fragrant, very refreshing healthy mix of nuts, saffron and spices. It is very good for all ages. This powder is also available ready-made in the stores but you can make it very easily at home. Making this mix at home is way better than buying ready-made as you have direct control over the quality of ingredients going. You will also not be adding any unnecessary fillers – Market mixes are usually chock full of sugar – with only a small part of your purchase being actual nuts or spices. Also they contain strong preservatives (this 100% natural mix lasts about a month in room temperature, whereas the commercial versions lasts for over an year). And you can also modify the composition according to your taste preferences.
When To Use This Masala Milk Blend / Milk Masala
You can use this powder throughout the year but it is specially recommended for winter season and monsoon as it gives warmth and energy. The spices in this masala milk are warm or hot in taaseer i.e. they have a warm inherent effect on the body (e.g. nutmeg, mace, ginger powder). For a summer version of this mix, just subtract nutmeg, ginger, and mace from this recipe.
This milk masala is also very good for new mothers as a postpartum / post delivery recipe. It is also good for lactating mothers.
How to make Masala Milk Blend / Milk Masala Powder
Making Milk Masala is very easy. Though there is a long list of ingredients but you can use whatever is easily available. Instead of using all three nuts you can make this with almonds only, add whichever spices are available from the recipe. If saffron is not easily available so can use turmeric only. All the ingredients are good for health so do make it with whatever ingredients available with you. If you are allergic to cashews then just skip adding them.
The nuts are warmed slightly to release the aroma and to remove the moisture. Then grind the nuts together. If you want to a little ‘bite’ in the milk, (by having some bites of nuts while sipping the milk) then grind half the nuts into a coarse powder and crush the rest of the nuts with a mortar and pestle. But in either case – the spices have to be ground in a fine powder.
VERY IMPORTANT – Grind the nuts by lightly pulsing them in the mixer. Do NOT grind on high speed continuously – the nuts will end up releasing oils due to the heat and speed, and it will really affect the taste and texture of the mix.
How to use and store the Masala Milk Blend / Milk Masala
This Milk Masala powder can be made in large quantity and stored in an air tight jar. It will stay fresh at room temperature for a month and if kept refrigerated then easily for 3-4 months.
Use this Powder to make masala milk. For making a glass of masala milk add 2 -3 tsp milk powder in a glass of milk and give it a nice boil. You can add sugar, jaggary, honey or stevia as per your choice or have without adding any sweetener. You can enjoy the masala milk hot or cold, both taste awesome!
Vegans– The blend works equally well for vegans too – and can be used in any kind of vegan milk. This milk masala can also be added in Kheer, Phirni, Shrikhand, Yogurt, Basundi, Sooji Halwa etc.
Masala Milk Recipe
- 1 cup Almonds / Badam
- 1 cup Pistachio / Pista
- 1 cup Cashew Nuts / Kaju
- 1 tsp Nutmeg/Jaiphal powder
- 1 whole Mace/ Javitri
- 3/4 tsp Saffron / Kesar strands -optional
- 1 tbsp Peppercorns / Sabut Kali Mirch whole
- 3/4 tsp Turmeric Powder / Haldi Powder
- 15 Green Cardamom / Hari Elaichi
- 1.5 tsp Dried ginger powder
- 1.5 tbsp Dried Rose flower petals optional
- Take a pan and dry roast all the nuts for 2 minutes on low heat. remove from the pan and keep aside to cool down completely
- Heat a heavy bottom pan on low heat and then add the saffron and roast for few seconds and then remove the pan from the heat. the saffron strands will start curling or shrinking slightly and become crisp.(Don't cook for longer time or on medium heat as it will burn the saffron)
- When saffron cool down crush it and keep aside.
- Open and peel the cardamom and collect the seeds and discard the peel.
- In the mixer jar add all the spices and grind to make a fine powder and keep aside.
- Now add the nuts and rose petals and pulse gently to make a coarse powder as per your preference.
- Now mix the ground nuts,spice mix and the saffron and give a pulse in the mixer to blend every thing.
- Store in a glass jar and keep refrigerated for a long shelf life and use when required.
- How to serve- add 2-3 tsp of masala milk for a glass of milk and give a nice boil, It can be used to make hot or cold milk.
- You can add this powder directly in hot or cold milk,boiling is optional after adding it in the milk.
- The blend works equally well for vegans too - and can be used in any kind of vegan milk.
- It will stay fresh at room temperature for a month and if kept refrigerated then easily for 3-4 months.
- This milk masala can also be added in Kheer, Phirni, Shrikhand, Yogurt, Basundi, Sooji Halwa etc.
- This milk masala is also very good for new mothers as a post partum recipe.
- Grind the nuts by lightly pulsing them in the mixer.
- For a summer version of this mix, just subtract nutmeg, ginger, and mace from this recipe.