Saffron and Cardamom Milk Latte
This warm milk latte is fragrant with saffron and cardamom and contains no coffee. A short infusion draws out the saffron colour before it reaches the milk. Finish with a little honey and light foam for an easy evening drink.
- Prep
- 10 min
- Cook
- 5 min
- Yield
- 2 cups
- Note
- No coffee
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Milk | 400 ml | – |
| Saffron threads | 0.05 g, a small pinch | Shop ingredient |
| Hot water | 2 tbsp | – |
| Cardamom pods, lightly crushed | 3 | Shop ingredient |
| Honey, to taste | 1–2 tsp | Shop ingredient |
Shop ingredients
Products used in this recipe. Follow the quantities above; optional additions are not essential.
Dried Cardamom
In stock
Method
Bloom the saffron
Lightly crush the saffron and steep it in 2 tablespoons hot water for 10 minutes. Cover the cup to keep the aroma in.
Infuse the milk
Place the milk and crushed cardamom pods in a small pan. Heat gently for 4–5 minutes until steaming, without letting it boil over.
Combine and strain
Stir in the saffron infusion. Remove from the heat, strain out the cardamom pods and stir in honey to taste.
Foam and serve
Use a handheld milk frother briefly in the warm milk, keeping its head below the surface to avoid splashes. Divide between two cups and serve warm.
Helpful tips
- A small amount of saffron is enough; adding much more can overwhelm the milk.
- A whisk works if you do not have a frother, though the foam will be lighter.
Frequently asked questions
Can I use plant-based milk?
Yes. Unsweetened oat or almond milk works; the flavour and foam will differ.
Can I make it iced?
Cool the infused milk, refrigerate, then pour over ice. Add the honey while the milk is still warm so it dissolves.