Saffron Milk

Instructions

1. Prepare the saffron
   Take saffron threads and gently crush them between your fingers or using a mortar and pestle. Place in a small bowl with 2 tablespoons of warm milk and let soak for 5 minutes to release color and flavor.
2. Heat the milk
   In a medium saucepan, pour the remaining milk and bring it to a gentle simmer over medium-low heat. Do not let it boil. Add the cinnamon stick and cloves.
3. Add the saffron mixture
   Once the milk is hot, add the saffron-infused milk to the saucepan. Stir well and continue to heat for about 3-4 minutes, allowing the milk to take on the golden color of saffron.
4. Add sweeteners and spices
   Add sugar, ground cardamom, and a pinch of nutmeg. Stir until the sugar is completely dissolved. If using rose water, add it now.
5. Simmer and infuse
   Reduce heat to low and let the milk simmer for another 3-4 minutes, allowing all the flavors to blend together. Stir occasionally to prevent a skin from forming on top.
6. Strain and serve
   Turn off the heat and strain the milk to remove the whole spices. Pour into serving cups, garnish with chopped pistachios and sliced almonds. Serve hot.