4 cups whole milk
2 tbps almond butter
1/4 cup almonds, preferably skinless
1/4 cup cashew nuts
1/2 tsp saffron threads
1/4 tsp cardamom powder
1/4 tsp nutmeg powder
2 tbsps sugar
Heat whole milk on medium heat in a 3 qt sauce pan. Stir and cook milk for 10 minutes, stirring every minute and make sure that the milk solids from the sides of the pan are incorporated back into the milk.
Add almond butter and sugar, and keep cooking on low heat, stirring every minute.
Meanwhile, using a food processor, grind the remaining ingredients and add it to the milk. Mix well and cook for about 5 minutes, so that all the spices flavor the milk. Pour in tall thin glasses and serve hot. You can garnish with almonds and saffron strands.]]>