Saffron is known for three things..1. Being expensive 2. Its vibrant red colour and 3. Bringing joy. In this nourishing recipe for Almond and Saffron Milk, enjoy it as a subtle undertone and benefit from its goodness.

2 Saffron and almond milk glassed in cup holder on patterned board

Why so expensive?

Saffron is expensive because it is labour intensive. It takes 75,000 saffron flowers to cultivate just 1lb of the spice. I How does that translate to those of us buying saffron for use in recipes? I recently paid around £8 for 4g of Saffron. In 4g of saffron, there are close to 2000 threads. That will last a verrry long time in my house. I feel like because saffron is touted as an expensive spice, people tend to stay away from it.. but obviously not in Indian homes.  In our homes, it is a staple in cooking so you can’t escape it.

If you do happen to have some in your kitchen, this recipe is amazing. Not only is it delicious, it holds many health benefits. I do feel like it is underrated in comparison to ingredients like chia seeds, quinoa etc etc. One of the reasons may be the price of the spice.. (POET alert), but as mentioned you get a lot of strands for your buck. I think it may also be because saffron has a very pungent, almost floral perfume taste. It isn’t for everyone. In this milk that is completely masked. There is a very subtle undertone of saffron. 

How taking it has helped me

I actually tried to have this milk every day and this is what I found: 

1. My skin got better: For YEARS I had the most beautiful skin that I kinda took for granted. I never had to work for it. Then when my health suffered, so did my skin. When I started to take saffron milk, I got some glow back in my skin. Woop di doops.   

2. It made me alert AND happy:  Saffron helped me to focus and also made me feel happier. These are well known benefits and one of the reasons I decided to start having it more.

3. I stopped craving sweet snacks: My mid day craving for something sweet disappeared. Finally. 

I really hope you will give this milk a try. It feels like a belly hug and it is utterly delicious. My teacher usually pre soaks almonds to use in saffron milk which we regularly have in class, but for speed I use organic almond butter. 

Almond and Saffron Milk

Course Drinks
Cuisine Indian
Total Time 3 minutes
Servings 1


  • 250 ml Milk I use Oatly
  • 1.5 tbsp Almond Butter
  • 1 tsp Ginger powder
  • 1 tsp Cardamom powder
  • 1/8 tsp Cinnamon powder
  • 1/4 tsp Saffron very slightly crushed


  1. Add all the ingredients above to a small pot. Whisk the milk to make sure the almond butter is whisked. Bring to a simmer over low heat. Pour into a cup and allow to cool a little before enjoying.


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