A traditional Indian beverage masala milk, also known as masala doodh, is a creamy blend of milk, a homemade spice blend with a hint of sweetness and subtle spiciness. This warm, nourishing drink is perfect to enjoy any time of the day and is an elegant drink for festive gatherings.
Masala milk is made by simmering milk with a unique homemade spice mix and sweetener. This homemade spice mix is made with rich and aromatic spices such as saffron, green cardamom, nuts, peppercorns and ginger.
This drink is an excellent way to sneak in nuts and spices for kids to make them consume all the goodness of nuts and spices as they have rich flavour and nutritional benefits. Aromatic spices and nuts are blended to make the spice mix.
This is the perfect beverage to switch to if you’re looking for a caffeine-free drink. A perfect drink to serve guests at celebrations, festivals, and special events.
To prepare masala milk, heat milk in a saucepan and bring it to a rolling boil. Then add the freshly prepared spice mix and simmer for a few minutes to let the flavours seep into the milk. Finally, add jaggery powder once the heat is turned off.
Though it can also be enjoyed cold, it is typically served hot, especially in the winter. This nutritious and soothing drink is most preferred specifically for kids.
Ingredients
- Nuts: Cashews, almonds and pistachios.
- Spices: Dry ginger powder, saffron, green cardamom, nutmeg, black peppercorn and turmeric powder.
- Liquid and Sweetener: I used dairy milk and jaggery powder. But feel free to use plant-based milk and any sweetener of your choice.
See the recipe card for quantities.
How to make masala milk?
Milk masala powder recipe
Place almonds, cashews, pistachios, turmeric, grated nutmeg, green cardamom, peppercorns, turmeric, dry ginger powder and saffron in a spice grinder or mixer jar.
Grind it to coarse powder.
Store the ground milk masala in a glass jar.
Masala Milk Recipe
Place saucepan on the stovetop. Add milk and bring to a rolling boil over medium heat.
Now add freshly prepared masala and simmer for 2-3 minutes stirring regularly.
Switch the heat off and mix in jaggery powder.
Pour hot masala milk into glasses and enjoy.
Hint: Add the jaggery after turning off the heat to prevent dairy milk from curdling.
Note: For the measurement specified, a total of 50 grams of ground masala will be produced.
Substitutions and Variations
Sweeteners: You can substitute honey, maple syrup, agave nectar, brown sugar, or any other sweetener of your choice instead of jaggery.
Vegan: For vegan or dairy free option, you can use almond milk, coconut milk, or any other plant based milk instead of dairy milk.
Spices: You can use cardamom powder if you have it on hand instead of grinding whole pod. Add a pinch while boiling milk.
Cardamom: You may use just the cardamom seeds instead of the whole pod if you don’t like the fibrous texture of it. Save the pods to use in chai.
Ginger: I used dry ginger powder that I had on hand. You could use whole dry ginger instead, but you will need to smash it before putting it in a jar to ease the grinding process
Check out saffron milk recipe on the blog.
Storage
Store the masala milk powder in an airtight container in a cool, dry place away from direct sunlight. Exposure to moisture, heat, and sunlight can reduce its shelf life. It stays fresh and fragrant for 2 months, later it loses its flavour and aroma.
Transfer the masala milk powder into an airtight container with a tight-sealing lid. Before adding the powder, make sure the container is clean and dry to avoid contamination and moisture absorption.
Tips and Tricks
Use Fresh Ingredients: Always use fresh spices and good quality nuts for the best flavour.
Adjust Spices to Taste: The amount of spice mix to use can vary according to personal preference. Start with a small amount and adjust to taste. Some people prefer a stronger spice flavour, while others prefer a milder taste.
Milk: Whole milk or full-fat milk works best for rich and creamy masala milk.
Infuse Flavors: Allow the spices to infuse into the milk by simmering it gently over medium heat. This helps extract the flavours and aromas from the nuts and spices.
Coarse Powder: Ensure to grind the spices to a coarse powder. Do not attempt to grind it to smooth powder as the nuts release oil making the spice mix a little moist and sticky instead of powder form.
Dry Roast: You may dry roast the spices for extra nutty and intense flavour.
Serving Suggestions
Hot: In the winter, serve hot masala milk as a soothing beverage to unwind with after a long, busy day.
Chilled: On scorching summer days, serve chilled masala milk as a refreshing drink. Let the prepared spiced milk cool down to room temperature, then put it in the fridge to chill for a few hours or until ready to serve. Pour the chilled masala milk into glasses with ice cubes. Garnish it with a sprinkle of ground nuts or strands of saffron for an extra touch of elegance.
Accompaniments: Serve it alongside snacks such as jeera biscuits or spicy mint chivda. The combination of sweet and savoury flavours complements the spiced milk perfectly.
Tea Time: It can also be enjoyed as part of an evening tea time drink. Pair it with savoury snacks like samosas, vegetable pakora or cabbage pakoda for a satisfying experience.
FAQ
Masala milk tastes best when freshly prepared. However, leftover milk could be stored in the fridge in an air tight container for up to 2 days. But the taste may not be as good as freshly prepared milk.
Store it in a dry and clean airtight container in the fridge or freezer.
KEEP IN TOUCH
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Masala Milk
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Milk Masala Powder
- 15 Almonds
- 15 Cashews
- 8 Pistachios
- 10-12 threads Saffron
- 3 Green Cardamom
- ½ Teaspoon Dry Ginger Powder adjust to suit your spice levels
- ¼ Teaspoon Nutmeg grated
- 1 Teaspoon Turmeric Powder
- 5 Black Peppercorn adjust to suit your spice levels
For Masala Milk
- 1 Cup Milk
- 1 Teaspoon Jaggery Powder
- 1 Teaspoon Freshly Ground Spice Mix
Instructions
For Milk Masala Powder
- Place all the nuts and spices in a spice grinder or mixer jar.15 Almonds, 15 Cashews, 8 Pistachios, 10-12 threads Saffron, 3 Green Cardamom, ½ Teaspoon Dry Ginger Powder, ¼ Teaspoon Nutmeg, 1 Teaspoon Turmeric Powder, 5 Black Peppercorn
- Grind it to coarse powder.
- Store the ground milk masala in a glass jar.
For Masala Milk
- Place saucepan on the stovetop. Add milk and bring to a boil over medium heat.1 Cup Milk
- Now add freshly prepared masala and simmer for a couple of minutes stirring regularly.1 Teaspoon Freshly Ground Spice Mix
- Switch the heat off and mix in jaggery powder.1 Teaspoon Jaggery Powder
Notes
Nutrition
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Pairing
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