How to Make the Coziest Badam Milk at Home (Super Easy, I Promise)

You know those little food moments that just make you feel hugged?
Badam Milk is totally that.

Creamy, slightly sweet, nutty, cozy... basically a warm blanket in a cup.
And honestly? You don’t need to buy any readymade mixes or fancy powders.
You can make it super easily at home with just almonds, milk, and a few kitchen basics.

Let’s go — this is going to be fun and so worth it.

So, What’s Badam Milk Really?

Okay — quick story before we jump in.

Badam = Almonds.
Doodh = Milk.

Together = Magic.

Kesar badam milk is basically a creamy drink where almonds are blended into milk, sweetened, and flavored with a little cardamom and saffron and served either hot / chilled.

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Here’s What You’ll Need

• 20 to 25 almonds (badam)

• 2 cups full-fat milk (or almond milk if you’re in a healthy-ish mood)

• 2-3 tablespoons sugar (or more, live your life)

• 4-5 green cardamoms (you can powder them or crush lightly)

• A few saffron strands (optional, but wow it smells good)

• Some chopped pistachios or cashews to look fancy

Btw, you can totally skip saffron if you're saving up for gold these days 😂. Badam milk still slaps without it.

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Let’s Make Badam Milk (Real Life Version)

Step 1: Soak the Almonds

First things first — soak those almonds!
Either:

• Throw them in hot water for 30 minutes, or

• If you’re a planner (unlike me), soak them overnight.

Once soaked, the skins should slip off easily.
(If they don’t, curse them a little under your breath. It's allowed.)

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Step 2: Blend That Goodness

Peel those almonds and toss them into a blender.
Add a splash of milk or water — not too much — and blend till smooth.

We’re talking creamy smooth, not chunky peanut butter vibes.

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Step 3: Simmer and Smell Heaven

Pour your milk into a heavy pan.
Heat it gently (don't walk away, milk is sneaky).

Once it's nice and hot, stir in:

• Your dreamy almond paste

• Sugar

• Cardamom

• Saffron strands if using

Give it a good stir.
Simmer for like 5-7 minutes.
Don’t boil it like you’re mad at it.
Gentle, loving heat.
We’re making cozy, not chaos.

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Step 4: Serve (and Flex)

That’s it.
You're officially a Badam Milk master.

Serve hot if it’s cold outside.
Chill it in the fridge if you’re sweaty and dying inside.

Garnish with chopped pistachios or cashews because... you deserve it.

And if no one is looking? Slurp it straight from the cup.
(I’m not judging.)

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Pro-Tips (aka Things I Learned the Hard Way)

• Use good almonds — fresh ones smell sweet.
  Old almonds taste sad.

• Don't over-blend the milk after heating. Makes it weirdly thin.

• Adjust sugar early — it's easier to fix when the milk is hot than later when it's chilled.

• Add a tiny bit of almond flour if you want it even richer. (Shortcut tip from my cousin!)

• Make extra because everyone WILL want a second glass.

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Fun Variations to Try

• Badam Milkshake: Chill everything, blend with ice. Boom. Summer magic.

• Vegan Badam Milk: Use almond milk for double almond goodness.

• Festive Version: Add more saffron and silver foil (if you're feeling Bollywood hero entry vibes).

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FAQs Because Someone Will Ask

Q: Can I skip saffron?

A: 100% yes. Saffron is bougie but optional.

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Q: Can I make it ahead of time?

A: Yes! It gets even more creamier once it sits in the fridge for a some hours.

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Q: Will kids like it?

A: Are you kidding? It’s basically a healthy milkshake. They’ll love it.

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Q: How long does it last?

A: 2-3 days in the fridge. But good luck having leftovers. 😉