Chef Nishant Choubey transforms Jharkhand’s traditional kesari doodh into a light, golden cappuccino  

Every winter, I’m reminded of my childhood in Jharkhand when the nights were misty, and my mother would hand me a steaming glass of saffron milk before bed. It wasn’t just about warmth — it was her way of saying “rest, recover, and dream well.”

Years later, as a chef, I wanted to bring that same comfort into my kitchen but with a modern touch — a light foam, the aroma of saffron, and the golden hue that feels like sunshine on a cold evening. Kesari doodh cappuccino is my tribute to that memory.

Kesari Doodh Cappuccino (Foamed Saffron Milk)

Ingredients (Serves 2)

Full-fat milk (vegans can replace it with almond milk)   2 cups

Saffron strands (soaked in 2 tbsp warm milk)                   10-12

Wild honey or jaggery                                                             1½ tbsp (or to taste)

Cardamom powder                                                                   A pinch

Almond slivers (optional)                                                       1 tsp

Nutmeg powder (optional, for extra warmth)                    A pinch

Method

Heat milk gently in a saucepan until warm (don’t boil).

Add saffron-infused milk, cardamom, and honey/jaggery. Stir well.

Simmer on low heat for 5-6 minutes until the milk turns golden and aromatic.

Froth the milk using a hand whisk or frother until light and airy.

Pour into mugs, top with a sprinkle of nutmeg and almond slivers.

— Author of 'Stay with Indus', Chef Nishant Choubey is Consulting Chef for Michelin Plated Indus (Bangkok) and Corporate Chef of Seinan Group (Tokyo). He also won Independent Chef of the Year Award for 2024