When my siblings and I were younger and lived at home, my mom often made this healthy date and almond milk, especially during the cooler or rainy months. She had a good sense of measurement and would not need to measure when she cooked. However, she would often end up making a little bit extra and all three of us siblings would fight over who would get the remaining bit of milk. Inevitably, dad would end up getting it to settle the dispute.

Ingredients for Date and Almond Milk

Five ingredients are all it takes to enjoy this delicious and healthy date and almond milk.

The Ingredients List:

1/2 cup whole blanched almonds
1/2 cup pitted dates
4 cups whole milk
1/4 teaspoon saffron
1/2 teaspoon cardamom powder

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The Almonds

The first step is the almonds. You can use store bought pre-blanched almonds or you can do that yourself at home. I always buy raw almonds and remove the skin at home myself. To do that, soak the almonds in water for about an hour. I sometimes soak them at night before going to bed. That way, they are ready to go when I wake up in the morning. Soaking the almonds softens them and allows us to peel the skin off very easily. It practically slips off the almonds.

The Dates and Almonds:

Once the almonds are ready, we can make the date and almond paste. To do that, add the dates and almonds to a blender jug. Pour in a couple of tablespoons of the milk and blend them until you have a rough mixture. Since both the almonds and dates are soft, it hardly takes any time to get this done.

“Cooking” the Milk

Now that our paste is ready, we can add it to the milk. Pour your milk into a medium sized pot and place it on medium high heat. Add the paste to it and using a spoon, stir the pot to combine the paste with the milk. Allow the milk to heat up for a couple of minutes then stir again.

While the milk is heating up, add the saffron to a small bowl and add a tablespoon of water or milk to it. Allow the saffron to soften up a little.

Continue to stir the pot until the milk is almost ready to boil. Once the milk has almost boiled, add the softened saffron to the pot. At the same time add the cardamom powder to it too. Again, using your spoon mix everything in until well combined. Turn the heat down a little bit and allow the milk to boil. Let it continue to boil for about 2 minutes. Pour into cups and enjoy it hot.

Substitutions:

Here are a few suggestions for substitutions I have for this delicious treat. Changing things around a little doesn’t mean you are missing out on anything:

I love making this milk with cashew nuts instead of almonds sometimes just to change it up a little. It makes the milk creamer too.
To make this non-dairy, use almond milk, oat milk, or soy milk. That way it becomes vegan friendly.

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