Cardamom Rose Milk Punch

Allergens

None

Ingredients

• 2 cups whole milk
• 1/4 cup heavy cream
• 1/4 teaspoon ground cardamom
• 2 tablespoons rose water
• 1/4 cup sugar, adjust to taste
• A pinch of saffron threads
• Ice cubes
• Crushed pistachios and edible rose petals for garnish

Instructions

1. In a saucepan, combine milk, cream, cardamom, and saffron. Heat gently over low heat until the edges begin to steam but not boil. Remove from heat and allow to steep for 20 minutes, allowing the flavors to meld together.
2. Strain the milk mixture into a large mixing bowl, pressing the cardamom and saffron threads to extract as much flavor as possible. Discard the solid ingredients.
3. In another saucepan, combine the strained milk with sugar and rose water. Heat gently until the sugar is completely dissolved. Allow to cool.
4. Combine the cooled infused milk with the rose milk mixture. Stir well and taste for sweetness. Adjust if necessary.
5. Pour the punch into glasses filled with ice cubes, swirling gently to mix.
6. Garnish with crushed pistachios and a single edible rose petal.
7. Serve immediately and savor the aroma of the garden in every sip.

Chef’s Insight

The secret to this delightful drink is in the slow infusion of cardamom and saffron, allowing their flavors to truly shine.

Notes

Feel free to adjust the amount of rose water or cardamom to suit your taste preferences.