🌿 Almond Milk Premix Recipe
Ingredients
• ½ cup almonds (skin on)
• 2 tbsp cashews
• ¼ cup watermelon seeds (about 4 tbsp)
• 1 tbsp poppy seeds
• 2 tbsp pistachios
• 5–6 green cardamom
• ¼ piece star anise
• A generous pinch of saffron strands
• ¼ tsp turmeric
Method
1. Dry-roast the almonds, cashews, watermelon seeds, poppy seeds, and pistachios on low heat until aromatic.
2. Switch off the flame and let everything cool completely.
3. In a blender, add the green cardamom, star anise, saffron, and turmeric.
4. Add the completely cooled roasted nuts and seeds.
5. Blend into a fine powder.
6. Sieve the mixture to remove any coarse bits — this gives you a smooth, creamy premix.
7. Store in an airtight container.
👉 Add a few extra saffron strands while storing for enhanced flavour when making the milk.
To Make Almond Milk
With milk:
• Add 1 tbsp premix to hot milk
• Bring to a gentle boil and enjoy hot or cold
Without milk (dairy-free):
• Blend 1–2 tbsp premix with 1–2 cups plain water
• Consume cold or heat it up, as preferred
Sweetener
• No sweetener added to the premix
• Add as per preference while serving — sugar, jaggery, or any calorie-free sweetener
Storage
• Keeps well at room temperature for 2–3 months
• For longer freshness, refrigerate — lasts up to 6 months when stored properly
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