There’s something undeniably elegant about saffron and pistachios. Together, they create a drink that feels both nourishing and indulgent — perfect for a cozy night in, a weekend brunch, or as a refined non-alcoholic offering for gatherings.
This saffron pistachio milk is creamy, lightly floral, and just sweet enough to feel like a treat. Whether you use oat milk, almond milk, or whole milk, it’s a stunning golden beverage that delivers both comfort and flavor.
Why You’ll Love It
Rich, nutty flavor with a hint of floral spice
Can be served warm or chilled
Vegan adaptable
Gorgeous in presentation — just add crushed pistachios and saffron threads
Ingredients
-
2 cups milk (oat, almond, or dairy)
-
¼ cup shelled pistachios (unsalted)
-
4–6 saffron threads
-
1–2 tsp honey or maple syrup (optional)
-
½ tsp rose water (optional, for floral depth)
-
Pinch of cardamom (optional for warmth)
Instructions
-
Soak the pistachios in hot water for 15–30 minutes. Drain and peel (optional for smoother texture).
-
In a small pot, warm the milk with saffron threads for 5 minutes — don’t boil.
-
Add pistachios and sweetener to a blender. Pour in the warm saffron milk and blend until smooth.
-
Strain if desired for an ultra-silky finish.
-
Serve warm with a sprinkle of crushed pistachios — or chill and pour over ice.
Hosting Tip:
Serve in delicate glasses and garnish with a pinch of cardamom or dried rose petals. Pair with shortbread cookies or light pastries for an elevated tea or brunch moment.