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2 Serves
78 Mins
Soak the almonds in hot water for 30 minutes, then peel the skins and grind them into a smooth paste using a blender.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
383 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
286 mg / 420 mgPhosphorus
504 mg / 1,250 mgPotassium
1295 mg / 4,700 mgSodium
157 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
9 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
9 g / 28 gSugar
61 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
80 gAlcohol
0 g
In a saucepan, bring the whole milk to a gentle boil over medium heat.
Stir in the almond paste, saffron, cardamom powder, and sugar, then simmer the mixture on low heat for 20 minutes until slightly thickened.
Pour the warm almond milk into mugs and serve immediately.
9
g47
g11
g
