Spiked Maple Cinnamon Saffron Milk
Saffron Cocktail Made with Almond Milk, Maple, and Ceylon Cinnamon
Saffron is more than just a healthy ingredient capable of infusing bright color into culinary exploits. It also contributes a delightful flavor—one that is often unexpected, especially when it is found in a cocktail.
When I first tried the traditional saffron milk, also known as kesar doodh and kesar badam doodh, I fell in love. It is comforting, delicious, and chock full of protein and other health benefits. I also like to imbibe in a good cocktail once in a while, though, so my mind began to wander to liquor varieties that would pair well with such ingredients. So, I set out to perfect a saffron cocktail utilizing similar flavors as those used in the traditional Indian beverage.
I tried several variations before determining the appropriate ingredients and finally found the perfect combination to bring out a subtle sweetness without overpowering that earthy saffron flavor. The result is a comforting cocktail with an intoxicating aroma and subtle spice and to warm you up this winter.
Spiked Cinnamon Maple Saffron Milk
Yields 2 servings
- 3-4 ounces dark rum
- 1 1/2 cup unsweetened almond milk
- 1 pinch saffron threads, plus more for garnish
- 1 Ceylon cinnamon stick
- 2 ¼-inch slices fresh ginger
- ¼ teaspoon dried cardamom
- 1 tablespoon pure maple syrup
- Pinch of nutmeg
- Pour the almond milk in a small saucepan and heat over medium.
- Stir in the saffron threads, cinnamon stick, ginger slices, and dried cardamom.
- Keep the liquid hot, but do not let simmer or boil and let the ingredients steep for 10 minutes.
- After 10 minutes, remove the saucepan from the burner and stir in the maple syrup.
- Move the entire saucepan to the refrigerator to cool (about 10 minutes)
- Once the beverage has fully cooled, remove it from the refrigerator and strain out the solid ingredients.
- Stir in the rum.
- Fill a glass with ice and pour the beverage over top.
- Top with a sprinkle of nutmeg and a few threads of saffron.
Serve this delightful saffron cocktail as an impressive preface to a meal or curl up next to the fire and sip on it in the evening.
This recipe suggests serving the cocktail over ice but it also makes a delicious hot beverage.
Ask any mixologist and they’ll tell you that any beverage will only be as good as the ingredients used to make it. Quality ingredients matter! For this recipe, I used True Ceylon Cinnamon Quills and Sargol Cut Persian Saffron Threads.
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