Soak the raw almonds in water overnight (about 5 to 7 hours). O, soak in boiled water for about 5 minutes, then rinse to cool.
Press the almonds between your thumb and forefinger to slip off the skin. Blot the excess moisture with a paper towel.
They are delicious like this, so try one. (This is the chef's privilege!)
Mash the almonds with a mortar and pestle. You could also use a food processor. You can even use almond powder, but the aroma of raw almonds is best.
Heat the milk in a sauce pan. Slowly heat while stirring to prevent scalding. You can also microwave.
Reduce to low heat once it comes to a boil, then add the honey, saffron, and almonds. Then simmer on low heat for about 5 minutes.
Pour it in a cup, and serve. I recommend it for a tea break. In Hindi, this is called "badam" milk.
Story Behind this Recipe
When I'm at my parents' house, my mother serves this fancy drink that makes me feel special. Since there are still cold days ahead, try this hot Indian drink as an alternative to chai.
Do not let the almonds soak water for too long. Remove the skins and use them as soon as possible. This will prevent them from becoming stale. I don't use saffron, but when I had badam milk with saffron at a friend's house, it was delicious, so I noted it for reference.