Ingredients

  • 2 cuillère à soupe pistachio crue
  • < span class="wprm- recipe-ingredient-amount">1 cuillère à soupe noix de cajou crues
  • 3 cuillère à soupe Sucre ou ajoutez l’édulcorant de votre choix plus tard
  • 1 /4 càc < span class ="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit -system-2">(0.25 cc) cannel le
  • 1/4 à 1/2 càc Poudre de Cardamome
  • 1/8 càc (0.13 cc) girofle
  • 1/8 càc ( 0.13 c àc) graines de fenouil facultatif
  • 1/4 TL (0.25 cc) gingembre moulu
  • 1/4 cc (0.25 cc ) poivre noir
  • 1/4 TL (0.25 càc ) graines de pavot

    • < li class="wprm-recipe -ingredient" style="list-style -type : disque ;"> 8 à 10 brins en safran< /a>

    Preparation

  • Crush the walnuts to a coarse powder. Add sugar and remaining ingredients and grind until well combined.
  • Store in an airtight container.< li id="wprm-recipe-27149-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    Mix 2 or more tablespoons of the mixture with 1 cup of non-dairy milk. Use a blender. Taste and adjust for sugar if necessary. Chill the blended mixture for a few minutes to give the saffron time to infuse the drink. Serve as is or with a dollop of coconut whipped cream.
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