How do I stop the milk from boiling over?

Heat it in a roomy heavy-bottomed pan over medium heat and watch closely as it nears a boil, stirring once or twice.

Can I make cardamom milk ahead of time?

Yes. Cool it, refrigerate it, and reheat gently before serving. Strain before storing or after reheating, depending on how strong you want the infusion.

Should I add the saffron directly to the milk?

Yes, add it during the simmer. It will infuse the hot milk with a delicate aroma and pale golden color.

How long will leftover cardamom milk keep?

It keeps well in the refrigerator for about 2 days. Reheat slowly and avoid boiling to preserve the flavor.

Can I serve this drink chilled?

Yes, though it is traditionally enjoyed warm. Chill after straining for a lightly spiced cold milk with a softer aroma.

Home / Recipes / indian / Cardamom Milk

indianEasyvegetariangluten freenut freesoy free

Cardamom Milk

RATING

4.6/5(97)

TASTE SCORE

7/10

Warm, lightly sweetened milk infused with the gentle aroma of cardamom. This comforting Indian drink comes together quickly and is lovely as a soothing bedtime sip or a simple festive beverage.

PREP

COOK

10m

SERVES

1 CUP

182 cal

SERVINGS

INGREDIENTS

For 4 servings

1 lmilk · full-fat4 pcsgreen cardamom · lightly crushed pods2 tbspsugar5 pcssaffron · optional

NUTRITION · PER SERVING

182

CALORIES · 1 CUP

Protein8g · 18%

Carbs19g · 42%

Fat9g · 45%

Fiber0g

Sugar19g

Saturated fat5g

Cholesterol26mg

Sodium111mg

Potassium389mg

Phosphorus217mg

How we calculate →

METHOD · 4 STEPS

prep
Crush the cardamom pods.
Lightly crush the green cardamom pods just enough to open them and release their aroma.
boil · ~6 min
Bring the milk to a gentle boil.
Pour the milk into a saucepan and heat over medium flame until it comes to a gentle boil, stirring once or twice.
TIPUse a heavy-bottomed pan and keep an eye on the milk so it does not boil over.
simmer · ~5 min
Simmer with cardamom and sugar.
1.Add the crushed cardamom pods to the hot milk.
2.Add the sugar and stir until dissolved.
3.Add the saffron if using.
4.Lower the heat and simmer for 4 to 5 minutes so the milk picks up the flavor.
serve
Strain and serve the cardamom milk warm.
Strain the milk into cups to remove the cardamom pods, then serve right away while warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Lightly crack the cardamom pods instead of crushing them finely, so the milk infuses well without gritty bits slipping through the strainer.
2
Use a heavy-bottomed saucepan and leave some headroom, because milk can rise suddenly as it reaches a boil.
3
Keep the heat low during the 4 to 5 minute simmer; a hard boil can dull the cardamom aroma and scorch the milk.
4
If using saffron, rub the strands between your fingers before adding so the color and fragrance bloom faster in the hot milk.
5
For a richer, slightly thicker finish, let the milk simmer an extra 2 to 3 minutes, stirring often to prevent a skin from catching at the bottom.
6
Make it ahead and refrigerate, then reheat gently without boiling so the infused cardamom flavor stays soft and fragrant.

RECIPE VARIATIONS