Badam Milk Recipe: Creamy and Healthy Drink

Almonds, saffron, and cardamom come together to create a soothing classic loved across India. For health-conscious readers, a well-made badam milk recipe offers clean energy, quality fats, and comforting flavor without fuss. Serve hot for a cozy nightcap or chill for a refreshing pick-me-up. Either way, the drink fits neatly into a roster of healthy milk drinks that feel indulgent while staying mindful.

What is Badam Doodh?

Badam doodh (almond-flavored milk) blends a smooth almond paste into simmered milk scented with cardamom and saffron. The texture sits lighter than kheer yet richer than plain milk, striking a sweet spot for breakfast, post-workout recovery, fasting days, or a calm dessert replacement. With a few pantry staples and a blender, anyone can prepare a consistent, restaurant-style result at home.

Badam Milk Recipe Ingredients

Use fresh, good-quality ingredients; flavor clarity depends on them.

• Almonds (badam): 20–25 whole (about 35–40 g).
• Milk: 2 cups / 500 ml (full-fat for creaminess; toned works too).
• Cardamom: 2–3 green pods, seeds only, lightly crushed.
• Saffron: 10–12 strands, soaked in 1 tbsp warm milk.
• Sweetener: 2–3 tbsp sugar, or jaggery, coconut sugar, date paste, or stevia/monk fruit for a Badam milk recipe without sugar.
• Salt: a tiny pinch to round flavors (optional).
• Garnish: slivered almonds/pistachios, rose petals (optional)

Swaps for dietary needs: lactose-free milk, oat milk, or homemade almond milk (see “How to make almond milk”).

How to Prepare Badam Milk: Step-by-Step

High-level plan: soak, peel, grind, simmer, infuse, and finish.

1. Soak almonds: Cover almonds with hot water for 10 minutes (or room-temperature water for 3–4 hours). Drain.
2. Peel: Press each almond; the skin slips off easily. Peeling gives a smooth paste and a cleaner color.
3. Grind the paste: Add peeled almonds, cardamom seeds, and 3–4 tbsp warm boiled milk to a blender. Grind to a fine, spoon-coating paste. A slightly coarse grind works if a bit of texture is welcome.
4. Simmer the milk: Warm the remaining milk in a saucepan over medium heat until steaming, then maintain a gentle simmer. Stir in saffron milk and sweetener of choice.
5. Blend in almond paste: Whisk in the paste gradually to avoid lumps. Keep heat low and cook 1–2 minutes. Vigorous boiling can dull aroma and thicken unevenly, so keep it gentle.
6. Taste and adjust: Add a pinch of salt if using. Balance sweetness and cardamom to preference.
7. Serve: Ladle into cups for a hot version, or cool to room temperature, chill for 2–3 hours, and serve in tall glasses. Garnish with slivered nuts.
8. That’s how to prepare badam milk in a clean, reliable workflow. For any kitchen rhythm the steps stay the same and scale easily.

Troubleshooting

Curdled texture after sweetening: Jaggery or acidic additions can shock hot milk. Cool the pot for 2–3 minutes, then stir in.

Gritty mouthfeel: Paste wasn’t fine enough. Blend longer with an extra splash of warm milk, then strain.

Too thick: Whisk in hot milk to loosen; simmer briefly to re-marry flavors.

Too thin: Return to a low simmer for a minute, or add a teaspoon of extra paste and whisk well.

How to Make Cold Badam Milk

If you’re craving a cooler sip, follow the core recipe.

• Cool the pot quickly over an ice bath, stirring to prevent a skin.
• Refrigerate for at least 2 hours.
• Strain for an ultra-smooth texture (optional).
• Serve with ice cubes or crushed ice.

Those steps create a café-style Cold Badam milk recipe that carries full aroma without feeling heavy. For a party jug, multiply quantities and keep chilled.

Badam Shake / Badam Milk Shake (Dessert-Lean)

Want a dessert-forward twist while staying within reasonable macros? Blend chilled badam milk with 1 frozen banana or a scoop of vanilla ice cream (treat day), a few ice cubes for body, a touch of rose water or gulkand for a festival vibe.

Pour into a tall glass and garnish with pistachios. That’s a quick badam shake or badam milk shake.

How to Make Almond Milk (Base for Dairy-Free)

For a fully plant-based base, create fresh almond milk first.

1. Soak 1 cup almonds overnight; peel.
2. Blend with 3–4 cups filtered water until milky.
3. Strain through a nut-milk bag or fine cloth.
4. Store refrigerated for 2–3 days.

Now you have a neutral canvas. Warm gently with cardamom, saffron, and a sweetener of choice. That’s a dairy-free Healthy badam milk recipe built on clean almonds and no additives.

Special Badam Milk: Flavour Upgrades

• Kesar-forward: Bloom extra saffron in warm milk for deeper color and aroma.
• Rose-cardamom: ½ tsp rose water at the end for a floral whisper.
• Kesar pista: Add crushed pistachios along with almond paste for a green-gold finish.
• Golden badam milk: ⅛ tsp turmeric adds warm hue and a gentle earthy note.
• Protein bump: Stir in unflavored whey or almond protein after cooling slightly for gym days.

Each option turns a regular cup into special badam milk without complicating the method.

Badam Milk Powder Recipe (Instant Mix)

Short on time? Keep a jar ready.

You’ll need

• 1 cup almonds (blanched and fully dried).
• ¼ cup sugar or coconut sugar (adjust to taste).
• 10–12 saffron strands.
• Seeds from 6–8 cardamom pods.
• 2 tbsp pistachios (optional).

Method

• Dry-roast almonds on low heat for 3–4 minutes; cool completely.
• Pulse almonds with cardamom and saffron in a grinder; avoid long runs that release excess oil.
• Add sugar and pistachios; pulse to a fine, free-flowing powder.
• Store airtight in a cool, dark cabinet for 4–6 weeks, or refrigerate up to 3 months.

To serve: Warm 1 cup milk, stir in 1–2 tbsp powder, simmer 1 minute, and enjoy. An instant Badam milk powder Recipe like this supports busy schedules without flavor compromise.

How to Make Badam Milk at Home All Year

Summer: Prepare at night, chill, and pour in the morning.

Monsoon: Keep spice notes brighter—freshly ground cardamom makes a difference.

Winter: Serve hot with extra saffron and a small knob of khoya for richness.

Sugar-Free and Low-Sugar Options

For a Badam milk recipe without sugar, pick one of the following:

Dates: Soak 3–4 soft Medjool dates in hot water, blend with the almond paste.

Stevia/monk fruit: Add a few drops or a measured spoon after turning off the flame to avoid aftertaste.

Jaggery syrup: Dissolve jaggery in warm milk off the heat, then stir into the pot once the temperature drops slightly; that prevents graininess.

These choices narrow the glycemic load while keeping rounded sweetness.

How to Make Badam Milk: Pro Tips

• Peeling matters: Skins can mute color and add grit; peel for silkiness.
• Paste texture: Aim for a smooth, spoon-coating paste; add a splash of warm milk to move the blades.
• Gentle heat: Keep to a soft simmer after adding paste to protect saffron and cardamom notes.
• Add sweetener at the right time: Jaggery goes in after the flame is off or very low; sugar can simmer briefly.
• Prevent skin on milk: Stir frequently or cover briefly between stirs.
• Batching: Double the recipe, chill half for the next day.

Storage, Serving, and Make-Ahead

• Refrigeration: Up to 48 hours in a sealed bottle or jar. Shake before pouring; natural settling occurs.
• Freezing: Pour into popsicle molds for creamy saffron-almond pops—fun for kids and hot afternoons.
• Reheating: Warm on low heat; avoid boiling to safeguard aroma.
• Garnish ideas: Slivered nuts, a pinch of saffron, micro-grated nutmeg, or crushed dried rose petals.

Light Nutrition Snapshot (per 200 ml serving, dairy-based; approximate)

Numbers vary by milk type and sweetener. For a leaner glass, use toned milk and a lighter sweetener hand.

Popular Variations

• Kesaria badam milk: Extra saffron and a teaspoon of condensed milk for dessert nights.
• Vegan version: Almond milk base, maple syrup, and cardamom—no dairy required.
• Fitness-leaning: Lactose-free milk, stevia, and a measured scoop of unflavored protein after cooling slightly.
• Children’s favorite: Blend chilled badam milk with a few ice cubes into a gentle badam shake.

Related -

• Kesar Doodh Recipe: A Traditional Saffron Milk Drink
  
• Badam Pak Recipe: Traditional Almond Sweet