Masala Milk Recipe is flavored with milk masala powder or with nuts, spices and sugar. This is a traditional Indian drink made in almost all households. Milk is also known as doodh in Indian and masala is known as spices hence you get the title Masala Milk.
In this recipe I have prepared the milk masala powder and stored in the fridge. In fact my earlier post has been milk masala powder recipe. You could buy them from stores or make them at home, I prefer home-made as atleast I know what ingredients I have added. Some brands like everest and mtr are good for milk masala.
This drink is healthy, full of vitamins and minerals required for our body. So it’s great to give to fussy kids or even adults. In our house we have this daily morning so we start our day on a healthy note. In-fact this drink has been my favorite since childhood but unfortunately the quality has changed so prefer to make home.
Masala Doodh could be served as warm or chilled. I love both ways as I am fond of nuts and spices. This drink makes an ideal drink for children and could be served at any time of the day.
To be honest my hubby isn’t fond of milk but if I add this mix and give this milk he would ask for some more. So try this at your place for various reactions and result. This is quite easy to make and you could make this in advance and place them in the fridge.
If you are looking for more beverages then do check oatmeal chocolate milkshake, black-grapes juice, strawberry soda punch, strawberry milkshake, mango lassi, nimbu pani, mango squash, orange basil juice and cold coffee.
Masala Milk Recipe below:
- 3 cups milk
- 3-4 tbsp milk masala powder
- sugar as required
- cashew, almonds chopped (optional)
- Boil the milk over low heat. Once milk is boiled half way add the milk masala powder, nuts if using and sugar.
- Mix all nicely once milk gives a big bubble or is boiled. Switch off the gas.
- Serve masala milk warm or chilled.
2. Adding nuts are optional.
3. If you like thick milk then boil the milk, keep stirring until it thickens. If you simmer for too long it would reach a rabdi consistency.