Every winter, I’m reminded of my childhood in Jharkhand when the nights were misty, and my mother would hand me a steaming glass of saffron milk before bed. It wasn’t just about warmth — it was her way of saying “rest, recover, and dream well.”

Years later, as a chef, I wanted to bring that same comfort into my kitchen but with a modern touch — a light foam, the aroma of saffron, and the golden hue that feels like sunshine on a cold evening. Kesari doodh cappuccino is my tribute to that memory .

Kesari Doodh Cappuccino (Foamed Saffron Milk)

Ingredients (Serves 2)

Full-fat milk (vegans can replace it with almond milk) 2 cups

Saffron strands (soaked in 2 tbsp warm milk) 10-12

Wild honey or jaggery 1½ tbs

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