This comforting hug in a mug is saffron milk. Also known as Kesar Badam Doodh in hindi. Have you ever tried it? It was my first time too and I was surprised. I stayed at home with my mom for a couple weeks during my pregnancy and this is the drink she would make me every single day. She said this is exactly what her mom used to make for her when she was pregnant with me. While tradition says it boasts many health benefits during pregnancy, for me, I just felt it is so delicious and tastes like dessert!
Why Saffron Milk?
We never really know whether natural remedies in fact boast the benefits they say they do, but if for so many generations it seemed to help women, and it’s tasty and healthy, I’m open to trying it.
Effects on Mood: In South Asia, women are given saffron milk in pregnancy as they say it has some effects on mood and can help alleviate anxiety and depression and regulate blood pressure. I also believe that just drinking something warm, comforting and delicious positively impacts your mood! Plus in my case, even when I make it for myself I feel like it’s my mom and grandmother giving it to me, which makes me happy!
Effects on Digestion: Saffron milk also has a positive effect on digestion which can aid in pregnancy related digestive issues. Supposedly it reduces acidity. I have noticed some effect, and given pregnancy-related acidity issues, I’d be willing to try anything!
Additional Benefits
To make my saffron milk vegan, I opted for soy milk, which is higher in protein. There’s about 8g protein per cup! My mom also adds about 1 tbsp almond meal (ground almonds), which adds healthy fats and is a good source of iron to support a healthy pregnancy.
You might be asking why not use almond milk and omit the almond meal. You can certainly do so, but I love the slight bite the almond meal has to it in this beverage, it’s delightful! Plus it does add a bit of fiber.
How to Prepare
- Plant-Based Milk of Choice: I used soy milk for it’s high protein content, but you could also just use almond milk.
- Saffron: A little goes a long way! Just a couple strands per cup should be more than enough!
- Almond meal: You can grind your own and store in an airtight container or purchase almond meal from any grocery store
- Sweetener: My mom’s recipe calls for jaggery, which is an unrefined raw sugar, but you can also use date syrup or any sweetener of choice. (Dates are supposed to be really good for pregnancy too!)
You can warm up the milk on a stovetop or in the microwave. The recipe makes 1 cup of saffron milk, but feel free to double or triple the quantities to enjoy every day!
Saffron Milk (Vegan)
Ingredients
- 1 cup soy milk or plant milk of choice
- 2 strands saffron
- 1 tbsp almond meal (ground almonds)
- 1-2 tsp jaggery or sweetner or choice
- 1/2 tsp cardamom powder optional
Instructions
- Warm milk in a small saucepan on the stovetop or in the microwave
- As milk starts to bubble, but not boil over add 2 strands of saffron ( a little goes a long way) and jaggery
- Add in almond meal and mix well and serve!
Notes
- You may double, triple or 5x the quantity for a larger batch and store in the fridge to enjoy every day.
- Feel free to add cardamom powder for extra flavor
- Instead of jaggery, date syrup is also a great unrefined sugar option
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