Badam milk or badam doodh is a traditional Ayurvedic drink that is healthy and nutritious. Made using milk, almonds, sugar, and spices, it can be enjoyed warm in the winter or chilled in the summer.
This drink is creamy, delicious, and protein-packed (10 g protein per serving). You can also try this turmeric milk if you enjoy healthy and comforting drinks.
What is badam milk?
Badam milk, also known as almond milk or almond-flavored milk, is a popular traditional Indian beverage made by blending almonds with milk. It is a traditional Indian drink that is enjoyed for its rich, creamy texture and nutty flavor.
Also called badam doodh, it is served chilled in summer and warm in winter. Badam doodh is a nutritious beverage as almonds are a good source of healthy fats, protein, vitamins (especially vitamin E), and minerals.
This popular Indian drink is also enjoyed as a refreshing drink or a festive treat during celebrations, special occasions, and festivals in India. It is also given to pregnant women for general health and well-being, as it is a great source of nutrition. Next time, skip your filter coffee or masala chai, and enjoy this healthy drink.
Why you will love this recipe?
- Flavorful balance: This badam milk recipe has a balanced richness, sweetness, and spice level, creating a delightful taste experience.
- Nutrient-rich: Almonds contain healthy fats, protein, vitamins, and minerals. This nutritious, healthy, and aromatic drink is a great way to enjoy the goodness of almonds.
- Simple preparation: Badam milk can be prepared easily at home using simple ingredients, allowing for control over the sweetness and flavor profile.
- Badam kesar milk can be enjoyed all year round: This Indian almond-flavored milk can be served warm on chilly days and cold on hot days. This makes it a nutritious drink that people of all ages can enjoy throughout the year.
Almonds: Raw almonds are used in this kesar badam milk recipe, which is soaked, peeled, and ground into a fine paste.
Milk: Whole milk (full fat milk) works best for this popular Indian drink.
Spices: We need saffron strands and cardamom pods. Remove the skin of the cardamom and crush the seeds. Alternatively, ground cardamom can be used.
See the recipe card for full information on ingredients and quantities.
Variations of badam milk
The traditional badam doodh recipe is flavored using saffron and cardamom. However, here are some variations you can try:
Rose water: Add a dash of rose water after preparing the badam milk. Serve it cold, and garnish the cold badam milk with some rose petals.
Chocolate flavor: This delicious variation is a favorite for my kids! Add cocoa powder or chocolate syrup instead of cardamom and saffron. The chocolate gives the milk a rich and decadent flavor.
Vegan: Replace dairy milk with a plant-based alternative like almond milk, soy milk, or oat milk to create a delicious vegan version of this healthy drink.
Step 1: Soak the whole almonds in hot water for 5-10 minutes. Once they are soaked, peel them and give them a good rinse. Place the peeled almonds in a blender jar and blend with ½ cup milk into a fine paste (images 1 and 2).
Step 2: Take the remaining milk in a saucepan and bring it to a boil on medium heat. Reduce the heat once the milk boils, and add the ground almond mixture. Give it a good stir (images 3 and 4).
Step 3: Next, add the crushed cardamom powder, strands of saffron, and sugar. Mix well until the sugar dissolves, and let it simmer for 10-15 minutes on low heat (images 5 and 6). Turn off the heat and let it sit for 5 minutes.
Soaking and peeling the almonds is an important step and cannot be missed. The skins of the almonds can give the badam milk a bitter taste.
If you plan to make it ahead, soak the almonds overnight in water and peel them. Make sure you rinse the peeled almonds well before blending them.
Blend the almonds into a smooth paste to give the badam doodh a creamy texture.
Maintain a balanced ratio of almond paste to milk. Too many almonds can make the milk overly dense, while too much milk can dilute the almond flavor.
Also, check out this recipe to make a comforting spiced pumpkin chai latte that is perfect for cold and chilly days.
Storing badam milk
To store badam doodh, allow it to cool to room temperature before transferring it to an airtight container. Seal the container and refrigerate it. Consume the stored drink within three days. Before consuming this delicious drink, gently stir to recombine any separated ingredients.
While badam doodh cannot be stored in the freezer, you can freeze almond paste. Make a big batch of almond paste, portion, and freeze it in an ice cube tray. Take out the cubes as needed and make fresh badam milk.
Soaking almonds serves multiple purposes: it softens the nuts, making them easier to blend into a smooth paste for a creamy badam milk texture; it helps remove the skin, resulting in a smoother consistency and milder flavor; and it activates enzymes, potentially increasing nutrient absorption and aiding digestion.
This almond-flavored milk can be a versatile ingredient in cooking and baking. Its creamy texture and nutty flavor can enhance various dishes. It can be used as a milk alternative for smoothies, oatmeal, and pancakes. Badam milk can add a subtle almond taste to cakes, cookies, and muffins in baking.
You can use blanched almonds instead of soaking and peeling them yourself. Blanched almonds have had their skins removed, saving you time and effort in the preparation process for badam milk. Blanched almonds will give your badam milk a smoother texture and a milder flavor profile. However, it must be soaked for 5-10 minutes before grinding.
Badam doodh powder is a convenient powdered mix that allows you to prepare instant badam milk quickly and easily. It typically contains a blend of powdered almonds, milk solids, sugar, and spices. To make hot or cold badam milk, mix the powder with hot or cold milk, stirring until fully dissolved. It offers a shortcut to enjoying the flavors of this traditional drink without soaking and blending almonds from scratch.
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Badam Milk / Badam Doodh
- Separate the cardamom seeds from the pod and crush the seeds. Alternatively, use ground cardamom.
- Soak the almonds in hot water for 5-10 minutes. Once they are soaked, peel them and give them a good rinse.
- Grind the peeled almonds with ½ cup of milk into a smooth paste.
- Take the remaining milk in a saucepan and bring it to a boil.
- Reduce the heat and add the almond paste. Give it a good stir.
- Next, add cardamom, saffron, and sugar. Mix well and let it simmer for 10-15 minutes.
- Turn off the heat and let it sit for 5 minutes.
- Serve warm or chill in the refrigerator to serve cold.