Heat the milk in a saucepan on a low heat until it starts to boil, then add the rest of the ingredients, except the ice cubes
Leave to simmer on a low heat for around 10 minutes
You can drink this hot, but it’s best served chilled. Leave the milk to cool down, then place in the fridge to chill
When ready to serve, place a few ice cubes into each glass, pour over the masala nut milk, decorate with rose petals and serve
Traditionally, it is made with cow’s milk, but works just as well with almond milk, or your preferred type of milk. The thin slices of almonds and pistachios add a lovely crunch and texture, and the sweetness of the honey brings out the flavours of the masalas.
If you prefer, you can use just almonds in this recipe – simply omit the pistachios and add 3 tbsp of almonds.
Mira Manek hosts supper clubs, holds Soulful Retreats and has authored Saffron Soul – a cookbook that aims to challenge misconceptions about Indian cuisine with its collection of healthy recipes that have been given a modern twist.