MANGO-SAFFRON MILK

Indian mango lassi (yogurt smoothies) inspired this yellow-orange infused milk. If you don’t like cardamom, omit it or substitute ground cinnamon. In addition to employing the syrup in these beverages, try it spooned over non-dairy rice pudding or yogurt.

MAKES: 1/2 cup syrup and 2 cups flavored milk (2 servings)

INGREDIENTS:

• • 1 cup frozen or fresh mango chunks
  • 2 tablespoons plus 2 teaspoons agave nectar
  • 1/4 teaspoon saffron threads
  • 1 1/2 cups plain unsweetened non-dairy milk, especially coconut or rice, chilled

INSTRUCTIONS:

1. 1. ADD the mango, agave nectar, and saffron, plus 2 tablespoons water, to a small saucepan, and bring to a simmer over medium-high heat.
   2. REDUCE the heat to low, and simmer until the mango is very soft, about 3 minutes.
   3. SCRAPE the contents of the pan into a mini food processor, and puree until very smooth, about 1 minute.
   4. PLACE a fine strainer over a liquid measuring cup, and strain well, stirring the inside contents of the strainer to get all the liquid out.
   5. CLEAN the spoon, and scrape the bottom of the strainer until you glean all of the syrup (you should end up with 1/2 cup).
   6. FOR each serving of milk, combine 1/4 cup syrup with 3/4 cup of milk, and whisk well.
   7. SERVE cold.