With this recipe, you can easily prepare fresh, aromatic, and Ayurveda-spiced badam milk at home. It warms, nourishes, and strengthens – a true Rasayana, traditionally given in India to children, pregnant women, the sick, and the elderly. The perfect DIY alternative to store-bought almond milk!
Ingredients (for approx. 2 servings)
Base Ingredients:
20–25 whole organic almonds with skin (alternatively 80 g chopped almonds)
500 ml water
2 tsp sweetener (e.g. coconut blossom syrup, honey – optional)
3–7 saffron threads (rub between fingers)
½ tsp cardamom powder or 1 tsp whole cardamom pods (crushed)
Optional for Extra Spice:
1 pinch pepper
some cinnamon or dried ginger
Instructions (approx. 10 minutes + soaking time)
Soak: Soak almonds in water for 6–8 hours (preferably overnight).
Peel & Purée: Peel almonds and finely purée with some water.
Add Spices: Add saffron, cardamom and any sweetener to the almond paste.
Simmer: Bring water to a boil, stir in almond paste while stirring and simmer for 2–3 minutes.
Finish: Let cool as desired for children and strain through a fine sieve. Tip: You can also use plant-based or cow's milk instead of water – this makes the milk even creamier.
Ayurveda Tips:
Best Time of Day: In the morning or evening – as a nourishing, balancing start or finish.
Constitution: Ideal for Vata and Pitta types. Kapha types add ginger or pepper.
Spice Tip: Saffron and cardamom are traditionally balanced for Ayurveda – cinnamon or turmeric are wonderful additions too.
Nutritional Values per Serving
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 250 kcal | 12.5% |
| Carbohydrates | 13.2g | 5.1% |
| Protein | 8.5g | 17% |
| Fat | 20g | 28.5% |
*Based on a 2000-calorie diet
