
Masala milk powder / Spiced milk blend
A magical mix of spices and nuts turns a glass of milk in a delicious beverage, call it turmeric latte, golden milk mix or masala milk…it’s good for all!
The best thing about this recipe lies in the fact that it can be customized so very easily. A mix of nuts, a mix of spices, your preferred sugar and voila! the homemade instant mix is ready to be used in many ways. And the versatility doesn’t end there. Mix it with plant-based milk, low fat or full fat milk…the choice is yours.
The fragrant mix comes together quickly and it is a convenient option to enjoy cold, refreshing drink in the hot afternoon or a warm, comforting glass of milk whenever the mood strikes.
This mix is made up of almonds, pistachios and cashews which are lightly toasted till their essential oils are released. However, do take care while grinding them on a high-speed blender. The oils in the nuts can affect the texture and make the mix gluey and it is therefore important to grind them on a pulse mode till you get a powdery form of nuts.
Further adding a combination of pepper, saffron, turmeric powder and cardamom with their earthy flavours gives the mix an extra kick. And as I said before, the recipe is super flexible…you can include dried rose powder, cinnamon powder or grated nutmeg to the mix as well.
Of course, the ready mixes are available in the market but by making your own, you can control the sugar and the quality of the ingredients you are feeding to your family.
It’s wonderful with milk but sprinkled on a scoop of vanilla ice-cream or on Indian desserts like ras malai or shrikhand can turn a simple dessert into an exotic one. Do check out recipe of my saffron posset with a generous sprinkling of masala milk powder. It is heavenly!
The choices are endless and I hope you will get hooked on to its flavours once you try it.
Recipe Card
Masala milk powder / Spiced milk blend
Recipe Rating
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AUTHOR
Hema B Kathrani
CUISINE
Indian
PREP TIME
20 mins
COOK TIME
25 mins
SERVINGS
One jar of 500 ml
Author: Hema B Kathrani | Cuisine: Indian | Category: Accompaniments
Prep Time: 20 mins | Cook Time: 25 mins | Servings: One jar of 500 ml
A magical mix of spices and nuts turns a glass of milk in a delicious beverage, call it turmeric latte, golden milk mix or masala milk…it’s good for all!
Ingredients
- Nuts mix:
- 1 cup almonds
- 1 cup cashews
- 1 cup shelled pistachios
- Spice mix:
- ½ tsp saffron strands
- 1 tsp black pepper
- 1 tsp turmeric powder
- 1 tbsp green cardamom seeds/elchi
- 1 cup sugar (or more if you like it sweet)
Method
- Lightly toast the nuts in a pan on a low flame till their aroma is released.
- To toast the spices, take a small pan and heat it on a slow flame. Once hot, turn off the flame and place pepper and cardamom seeds in it.
- Remove the spices after 5 minutes and in the same pan, put saffron. The residual heat of the pan will toast the saffron without burning it.
- Grind the spices finely with a 3 tbsp of sugar, keeping the rest of the sugar aside. Add turmeric powder and mix it well.
- Remove the spice mix and in the same jar, grind the nuts with the remaining sugar on the pulse mode. If you prefer a bite, keep the mix coarse or into a fine powder.
- Mix the spice and nut mix together and store it in a clean jar in the fridge.
- To use, add 1 ½ tbsp of the mix to the warm milk or cold milk as per your preference and enjoy.
Notes
- Always store the nuts and seeds in the fridge as the oil in them can turn them rancid and can be bitter to taste.
- The nuts can be roasted in the oven as well at 160 C for 15 minutes. At every 5 minutes, shake them up for an even cooking.
- Use the blender on the pulse mode to get a powdery mix. If the blender is getting too warm, let it cool before starting to grind again.
- Store the ready mix in the fridge to keep it fresh.
- To make your masala milk creamier, add 2 tbsp of full fat milk powder to the milk and mix well. Add the masala mix powder and enjoy.
- This mix can be stored in the fridge for 3 months.
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