Ingredients
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1 cup unsweetened almond milk unsweetened almond milk1 cup unsweetened almond milk
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1/2 cup unsweetened coconut yogurt unsweetened coconut yogurt1/2 cup unsweetened coconut yogurt
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4 medjool dates, pitted medjool dates4 medjool dates, pitted
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1/2 teaspoon ground cardamom ground cardamom1/2 teaspoon ground cardamom
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1/8 teaspoon saffron threads saffron threads1/8 teaspoon saffron threads
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1 teaspoon rosewater rosewater1 teaspoon rosewater
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1/2 teaspoon orange zest orange zest1/2 teaspoon orange zest
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1/2 teaspoon vanilla extract vanilla extract1/2 teaspoon vanilla extract
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Pinch of sea salt sea saltPinch of sea salt
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Ice cubes (optional for serving) ice cubesIce cubes (optional for serving)
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Crushed pistachios and dried rose petals for garnish (optional) crushed pistachiosCrushed pistachios and dried rose petals for garnish (optional)
Directions
Blend all ingredients until smooth and creamy, pour over ice, and garnish as desired. Serve immediately for best flavor and texture. For a nut-free version, swap almond milk for oat or soy milk and omit pistachio garnish. Adjust sweetness by adding more or fewer dates. Rosewater can be strong, so start with a small amount and add more to taste.
Steps
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1
Done
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In a small bowl, soak the saffron threads in 1 tablespoon of warm almond milk for 3-5 minutes to release their color and flavor. |
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2
Done
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Add the soaked saffron (with milk), almond milk, coconut yogurt, dates, cardamom, rosewater, orange zest, vanilla extract, and sea salt to a blender. |
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3
Done
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Blend on high until completely smooth and creamy. Taste and adjust sweetness or spice as desired. |
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4
Done
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Serve over ice cubes in glasses. Garnish with crushed pistachios and dried rose petals if using. |
