Saffron & Cardamom Horchata is a creamy and smooth rice-based Mexican drink laced with beautiful Indian spices. It’s an elegant Indian fusion drink that can be enjoyed as a refreshing cooler all year round.
Whilst I was in Barcelona , I ordered horchata at the train station. A little google search later informed me that Spanish horchata is known as Horchata de Chufa, which is made with tiger nuts.
Call me naïve, but I didn’t actually know there were different types of Horchata! The horchata that I was familiar with was Mexican horchata using rice milk.
I had long-grain rice at home so settled on making Mexican horchata. With a kitchen cupboard groaning under the weight of different spices, it made sense to add a different flavour to the horchata. I went with saffron and cardamom.
In our kitchen, saffron is primarily used in sweets such as pistachio cupcakes with saffron frosting and saffron pistachio shortbread . However it also plays a role in savoury dishes such as saffron cream sauce and vegetable paella with halloumi .
The saffron and cardamom combination blends really well with the sweet nutty milk. It’s great served on its own over ice in the cooler months but can even be served as a beverage alongside an Indian dinner party or Thanksgiving.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Long grain rice
- Whole milk
- Almond milk or raw almonds
- Sweet condensed milk
- Spices: green cardamom pods & saffron threads
- Ice cubes
Storage
Store horchata in an airtight container and keep refrigerated for up to 5 days. You will need to stir or shake gently each time prior to serving as the rice milk will settle at the bottom.
Horchata can also be frozen in freezer safe bags or containers for up to 1 month. Allow to thaw in the fridge and enjoy chilled.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Saffron and Cardamom Mexican Horchata
Equipment
- Blender
Ingredients
- ½ cup long grain rice
- 1 cup whole milk
- ½ cup almond milk
- ½ cup condensed milk
- 6 cardamom pods
- 10-12 saffron strands
- ice cubes to serve
Instructions
- Rinse the rice under cold running water, then soak with cardamom pods and 1 cup clean water.
- Soak over night or at least 8 hours.
- Next day in the blender add the soaked rice with the water and cardamom.
- Blend until smooth.
- Strain the liquid through a cheesecloth and discard the rice.
- Whisk in sweetened condensed milk, whole milk, almond milk and saffron threads into the rice liquid.
- You may want to add extra cardamom powder. Mix well
- Pour into glasses, and top with ice cubes and more saffron.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in August 2017.
Saffron and Cardamom Mexican Horchata
Equipment
- Blender
Ingredients
- ½ cup long grain rice
- 1 cup whole milk
- ½ cup almond milk
- ½ cup condensed milk
- 6 cardamom pods
- 10-12 saffron strands
- ice cubes to serve
Instructions
- Rinse the rice under cold running water, then soak with cardamom pods and 1 cup clean water.
- Soak over night or at least 8 hours.
- Next day in the blender add the soaked rice with the water and cardamom.
- Blend until smooth.
- Strain the liquid through a cheesecloth and discard the rice.
- Whisk in sweetened condensed milk, whole milk, almond milk and saffron threads into the rice liquid.
- You may want to add extra cardamom powder. Mix well
- Pour into glasses, and top with ice cubes and more saffron.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Kesar Pista Ice Cream is a popular eggless vanilla ice cream that is flavoured with expensive spice saffron and pistachio nuts. This recipe is prepared using an ice cream maker but I’ve included a no-churn version too.
Kesar pista ice cream is an Indian classic and tastes heavenly! It really is no wonder that “Kesar Pista” is known as the “King of flavours” in Indian desserts like these kesar pista coconut ladoo .
This ice cream has a creamy, silky texture that’s rich yet wonderfully airy. Each mouthful is luxurious thanks to the fragrant saffron and crunch of the pistachio.
I prefer to make homemade ice cream with minimum good quality ingredients and in small batches for maximum flavour.
All of my ice creams including Turkish Delight Ice Cream , Mango Kulfi , Dulce de leche , Cookies n Cream are made without eggs, without custard or corn flour.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- double cream – in the UK, double cream has a fat percentage of 50%
- whole milk
- sugar – either white granulated or caster sugar.
- saffron
- pistachio – unsalted
- cardamom powder
Storage
Kesar pista ice cream can be stored in the freezer for a maximum of 1 month. However, I recommend only storing for 2-3 days for maximum freshness and the best flavour of the ice cream.
No Churn Method
Note: to make the no-churn ice cream you need different ingredients.
Dissolve a big pinch of saffron in one tablespoon of warm milk and set aside to cool.
Take a chilled bowl and add 2 cups of chilled double cream. Whip the cream until you achieve stiff peaks.
Add 1 cup sweetened condensed milk and whipping for another 2 minute.
Add the saffron infused milk, chopped pistachio and cardamom powder and mix well with a spatula.
Transfer the ice cream into an airtight container and sprinkle some extra saffron and pistachio nuts. Cover it with the lid and place it in the freezer for 6-7 hours or until firm.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Kesar Pista Ice Cream
Equipment
- ice cream maker
Ingredients
- 3 cup double cream
- 1 cup whole milk
- ⅔ cup sugar or caster sugar
- pinch saffron
- 4 tablespoon pistachio chopped
- pinch cardamom powder
Instructions
- Freeze the ice cream bowl as per manufacturer’s instruction.
- Combine milk, sugar, cardamom powder and saffron in a bowl and whisk until sugar dissolves.
- Pour in the double cream and gently mix.
- Place the freezer bowl into the ice cream machine. Add some chopped pistachios to the cream mixture.
- Turn the machine on and transfer the cream into the ice cream maker and churn for approximately 30 – 40 minutes.
- Transfer the ice cream into a freezer safe container and garnish with the remaining chopped pistachios and saffron. Freeze for 1 hour for a firm finish.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in April 2016.
