Saffron-Infused Cardamom Milk Punch

Allergens

Milk, Cream

Ingredients

• 2 cups whole milk
• 1/4 cup heavy cream
• 3 cardamom pods, crushed
• Pinch of saffron threads, gently crushed
• 1/4 cup sugar
• 1/4 cup rosewater
• Ice cubes
• Edible gold dust or flakes for garnish

Instructions

1. In a medium saucepan, combine the milk and cream over low heat. Add the crushed cardamom pods and saffron threads. Stir gently to combine.
2. Heat the mixture until it is just warm, but not boiling, then remove from heat and allow it to steep for 10 minutes.
3. Strain the milk mixture into a large pitcher, discarding the cardamom pods and saffron threads.
4. In a small bowl, whisk together the sugar and rosewater until well combined. Gradually add the sugar mixture to the milk, stirring continuously to dissolve the sugar completely.
5. Fill 6 glasses with ice cubes, then pour the saffron infused cardamom milk over the ice. Garnish each glass with a sprinkle of edible gold dust or flakes.

Chef’s Insight

The combination of saffron and rosewater imparts a sophisticated, exotic flavor that elevates this milk punch to new heights.

Notes

This punch can be prepared ahead of time and stored in the refrigerator for up to two days before serving.