Thandai with Saffron

Instructions

1. Use commercially prepared, food-grade almond butter; check freshness and allergen labels.
2. Blend the signature nut or seed ingredient with milk and honey until smooth.
3. Add ice and vanilla and blend briefly until cold; strain only if traditionally appropriate and desired.
4. For this original saffron adaptation, add 0.08 g saffron threads to the prepared base and stir or blend until evenly dispersed; if it is a spice or chopped solid, hydrate, infuse or melt it in the warm phase, then strain if necessary.
5. Pour into two glasses; serve promptly.