- 2 cups skim milk
- 1 (14-ounce) can fat-free evaporated milk
- 10 blanched almonds
- 3 cardamom pods, bruised
- 2 tablespoons sugar
- 2 teaspoons fennel seeds
- 1 teaspoon poppy seeds, soaked in warm water for 5 minutes
- 1 teaspoon peppercorns
- A few threads of saffron
- A few drops of rose essence (optional)
- Garnish: Crushed ice and red rose petals
Put 1 cup of the skim milk in a blender. Add the evaporated milk, almonds, cardamom pods, sugar, fennel, poppy seeds, peppercorns, saffron, and rose essence. Blend until smooth. Pass the mix through a sieve lined with cheesecloth. Stir in the rest of the skim milk and mix well. Refrigerate for a few hours.
Serve in tall chilled wine glasses over crushed ice. Drop a few red rose petals in the glass.
Variations: Many relatives of mine add cashew nuts to this drink. One friend has added a shot of Bailey’s and claims that it tastes out of this world. I will leave that up to you!
- Yields: 6 servings
- Preparation Time: 10 minutes, not including chilling
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