Almond Milk Latte

Ingredients(for 1 medium cup (200 ml))

• 1/2 cup Whole almonds (badam) (Soaked overnight)
• 2 cups Water (For blending and boiling)
• 2 tsp Coffee powder (Indian filter coffee or instant)
• 2 tbsp Jaggery powder (gur) (Or honey for sweetness) - optional
• 1/4 tsp Cardamom powder (elaichi) (For aroma) - optional
• 1/4 tsp Cinnamon powder (dalchini) (For warmth) - optional
• 1/2 tsp Vanilla essence (Optional flavor) - optional
• a pinch Salt (Enhances flavor) - optional
• as needed Crushed ice (For iced version) - optional
• 1 tbsp Roasted almond slivers (For garnish) - optional

Instructions

1. 1

   Soak whole almonds overnight in water, then peel them for a smoother almond milk.

   5 minutes

   Soaked almonds blend better and yield creamier milk.

2. 2

   Blend peeled almonds with 2 cups water until smooth. Strain using a muslin cloth or fine sieve to get fresh badam doodh.

   7 minutes

   Use a muslin cloth for maximum extraction and a silky texture.

3. 3

   Heat the almond milk on medium flame in a saucepan (patila). Stir continuously and add a pinch of salt, cardamom powder, and cinnamon.

   5 minutes

   Do not boil vigorously; gentle heating preserves nutrients.

4. 4

   In a small bowl, mix coffee powder with 2 tbsp hot water to make a strong decoction.

   2 minutes

   Use Indian filter coffee for authentic flavor.