Cozy, warm, and nourishing! Masala Doodh or Masala Milk is a popular Indian drink with steamed milk, nuts, cardamom, nutmeg, and saffron. Quick and easy to make sweet Masala milk is perfect as a light dessert, snack, or breakfast and can be made vegan by using almond or oat milk.
What is Masala Doodh
Masala Dooth (Spiced Milk) is lightly sweetened steamed milk infused with nuts and warming spices. It has a beautiful golden hue from saffron strands that are simmered with milk. Masala Milk makes for a warm comforting drink, especially on rainy days and cooler nights. A good source of protein, vitamins, and calcium, masala milk makes for a delicious breakfast drink, snack, or healthy dessert.
Masala Milk Powder
Masala milk powder is made by grinding whole unsalted cashews, almonds, and pistachios in a spice grinder along with green cardamom, nutmeg, and saffron. Although Masala milk powder is readily available in Indian grocery stores, it is easy to make at home. You can make it ahead, store it in an air-tight container and use it as needed. Simply add a few spoonfuls to boiling milk, add the sweetener of choice and you have a delicious drink ready to enjoy in under ten minutes. The masala powder is also good to garnish halwa or kheer or to make unique desserts such as truffles and cakes.
Masala Doodh Ritual
Growing up we looked forward to enjoying Masala Doodh made by mom, especially during festivals. Starting with Kojagiri Poornima also known as Sharad Purnima which marked the end of the monsoon season. We stayed up until midnight and enjoyed a warm glass of milk under the moonlight. Mom also made a big pot of Masala Doodh to welcome the guests on the auspicious day of the Dusshera and Sankrant festival. Friends and family looked forward to the glass of soothing warm milk on cold evenings.
- Nuts - almonds, cashews, and pistachios, are my favorite combination when it comes to nuts but feel free to use your favorite nuts
- Cardamom - ground cardamom powder
- Nutmeg - ground nutmeg adds
- Saffron - to add a beautiful golden hue to the milk and the aroma
- Milk - traditionally whole milk is used but I also use low-fat milk. You can also use other creamy non-dairy milk such as almond or oat milk.
- Sugar - add to taste, you can also use your favorite sugar substitute, maple syrup or honey.
Tips and Substitutions for Masala Doodh
- Use unsweetened almond milk or oat milk to make dairy-free masala milk
- Use your favorite combination of nuts
- Use the sweetener of your choice such as honey, maple syrup, or other natural sweeteners
How to make Masala Doodh
- Add almonds, pistachios, cashews, cardamom powder, and saffron to a spice grinder and pulse it a few times to make a coarse powder. Store this masala milk powder in an airtight container.
- Add a teaspoon of water to a stainless steel saucepan and then add milk to it. The water helps milk from sticking to the bottom of the pan.
- Cook on medium heat until the milk comes to a rolling boil. Lower the heat and stir in the masala powder. Allow the milk to simmer on low heat for 2 to 3 minutes.
- Pour the milk into cups
- Garnish with sliced pistachios and a few strings of saffron.
Serving Masala Milk
Warm masala milk is comforting and delicious. We love it for breakfast, snack, and as a light dessert paired with sweet Chirote. Masala Doodh is light and you can add sweetener to the taste making it a perfectly healthy drink to enjoy at any time of the day. To serve cold, simply allow it to chill in the refrigerator and enjoy.
Refrigerate leftover masala milk for one to two days. To reheat simply warm up in the microwave. Store the masala milk powder at room temperature for a week, for longer shelf life refrigerate it. I promise you will thank me all winter 🙂
More Indian Drink Recipes
- 2 cups milk whole milk or low fat
- 2 tablespoons sugar or to taste
Masala Milk Powder
- 2 teaspoons sliced pistachios
- 1 pinch saffron
- Add almonds, pistachios, cashews, cardamom powder, and saffron to a spice grinder and pulse it a few times to make a coarse powder. Store this masala milk powder in an airtight container. Note: That recipe makes extra masala powder, around 6 to 8 servings.
- Add a teaspoon of water to a stainless steel saucepan and then add milk to it. Adding a little bit of water will help the milk from sticking to the bottom of the pan.
- Cook on medium heat until the milk comes to a rolling boil. Lower the heat and stir in 2 tablespoons of masala powder for each cup of milk. Allow the milk to simmer on low heat for 2 to 3 minutes.
- Pour the milk into cups. Garnish with sliced pistachios and a few strings of saffron. Enjoy hot.
- Note that the recipe makes 1 cup of Masala Milk Powder. Store at room temperature for a week, for longer shelf life, refrigerate it. You will only need 2 tablespoons for each cup of milk.
- Unsweetened almond milk or oat milk can be used instead of regular milk
- Any combination of nuts can be used
- Traditionally sugar is used but you can also use honey, maple syrup, or other natural sweeteners
- To serve cold, chill the milk in the refrigerator