Steep 0.25 tsp saffron in 2 tbsp warm milk for 5 minutes.
Whisk the saffron milk into 230 ml chilled milk with 0.5 tsp rose water, 2 tsp honey and the seeds of 1 cardamom pod.
Pour into a wine glass over ice and top with 5 chopped pistachios.
Excellent as a pre-dinner welcome at a Mughlai-themed meal.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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