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Ingredients (2 glasses)
- 15 to 20 almonds, soaked overnight
- 2 cups full cream milk
- 1 to 2 tbsp sugar, or to taste
- A pinch of saffron
- 2 green cardamom, crushed
Method
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Peel
Slip the skins off the soaked almonds. They come off easily after soaking.
Grind
Grind the almonds with 3 to 4 tbsp of milk into a smooth paste. Keep 3 or 4 almonds aside, chopped, for the top.
Boil
Bring the milk to a boil. Add the saffron and let it simmer for 2 minutes.
Simmer
Stir in the almond paste. Simmer on low heat for 5 to 7 minutes, stirring so it does not stick.
Finish
Add sugar and cardamom. Pour into glasses and top with chopped almonds.
For cold badam milk, let it cool, chill in the fridge for 2 hours and serve.
Badam Milk Powder (Make Once, Use All Month)
Lightly dry roast 1 cup almonds and 1/4 cup cashews for 3 to 4 minutes. Cool fully. Grind with 1/4 cup sugar, 1 tsp cardamom and a pinch of saffron to a coarse powder, in short pulses so it does not turn oily. Store in an airtight jar and stir 2 tbsp into a glass of hot milk.
Calories
A glass made with full cream milk, 8 to 10 almonds and 1 tbsp sugar is roughly 250 to 280 kcal. Using toned milk and less sugar brings it closer to 180 to 200 kcal.
Badam Milk vs Store Bought Almond Milk
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They are different drinks. Badam milk is dairy milk flavoured with almonds. Almond milk sold in cartons is a plant milk made from blended almonds and water, used by people who avoid dairy, and it usually contains far fewer almonds than you would expect.
Tips
- Soak overnight. Soaked almonds grind smoother and the skins come off easily.
- Saffron goes in early, so its colour and smell spread through the milk.
- For kids, use less sugar and blend the almonds very smooth.
Get the Almonds
We sell California almonds for daily use. For how many to eat in a day and why people soak them, read how many almonds to eat per day.
Editorial Note
How we publish Chau Foods blog guides
This article is published by the Chau Foods editorial team for general food education, ingredient guidance, and shopping support. It is not a substitute for medical advice, diagnosis, or treatment.
Reader Checklist
- Published on 10 October 2026
- Last reviewed and updated on 10 October 2026 by the Chau Foods editorial team.
- Use this guide for food education and buying decisions, not medical treatment.
- If you have allergies or a clinical diet plan, check with a qualified professional first.
About the Author
Chau Foods Editorial Team
This guide is written and fact-checked by the Chau Foods editorial team - a small group of FSSAI-certified food specialists based in Rohini, Delhi. Led by founder Mohit, the team combines direct farm-sourcing experience (California almonds, Bihar makhana from Darbhanga & Madhubani, Kashmir walnuts, Kerala spices) with hands-on quality control at the Chau Foods packing facility. We publish only what we would feed our own families, cite Indian nutrition data where relevant, and refresh every article when sourcing, pricing, or health guidelines change.
- Credentials
- FSSAI Lic. 13321008000704
- Based in
- Rohini, Delhi · since 2020
- Rating
- 4.9/5 · 27+ Google reviews
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