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Place the raw almonds in a bowl or jar and cover them generously with water. Let them soak overnight, or for at least 8 hours, to soften and aid in digestion.

Once soaked, drain the almonds and rinse them. To peel, gently rub the almonds between your fingers or in a clean kitchen towel; the skins should slip off easily. Discard the skins.

In a small bowl, combine the fennel seeds and saffron threads with 1/2 cup of the warmed whole milk. Let this mixture steep for 5 minutes to allow the flavors and color to infuse.

Add the peeled almonds, pitted dates, the steeped fennel and saffron milk mixture, and the remaining 2 cups of warmed whole milk to a high-speed blender.

Blend on high speed until the mixture is completely smooth and creamy, with no visible almond pieces. This may take 1-2 minutes, depending on your blender.

Pour the frothy almond drink into serving glasses. Serve immediately while warm for optimal nourishment.


Place the raw almonds in a bowl or jar and cover them generously with water. Let them soak overnight, or for at least 8 hours, to soften and aid in digestion.

Once soaked, drain the almonds and rinse them. To peel, gently rub the almonds between your fingers or in a clean kitchen towel; the skins should slip off easily. Discard the skins.

In a small bowl, combine the fennel seeds and saffron threads with 1/2 cup of the warmed whole milk. Let this mixture steep for 5 minutes to allow the flavors and color to infuse.

Add the peeled almonds, pitted dates, the steeped fennel and saffron milk mixture, and the remaining 2 cups of warmed whole milk to a high-speed blender.

Blend on high speed until the mixture is completely smooth and creamy, with no visible almond pieces. This may take 1-2 minutes, depending on your blender.

Pour the frothy almond drink into serving glasses. Serve immediately while warm for optimal nourishment.
