Saffron has great things to offer. This spice, when combined with milk, can improve digestion and appetite, keep your skin healthy, and even enhance your immunity. Drinking saffron milk every day, especially before going to bed, can promote sound sleep.
Combine it with your favourite nut mylk to make it dairy free.
ALMOND MYLK BASE:
1 cup raw almonds, soaked
3 1/2 cups filtered water
2 to 4 pitted Medjool dates, to taste*
1 whole vanilla bean, chopped or 1/2 teaspoon vanilla extract*
1/4 teaspoon cinnamon
Small pinch fine sea salt
Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well.
Place drained almonds into a blender along with the filtered water, pitted dates, and chopped vanilla bean.
Blend on the highest speed for 1 minute.
Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes so be patient!
Rinse out blender and pour the milk back in. Whisk in the cinnamon and sea salt.
Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. I recommend storing in the coldest spot in the fridge (typically the back) rather than on a door. Shake the jar very well before drinking as the mixture separates when sitting.
* If your dates or vanilla bean are dry/stiff, soak in very hot water for 30 minutes before using. Drain well. You can use another sweetener of your choice like maple syrup instead of the pitted dates.