Warm milk flavoured with Greek saffron and cardamom

Krokos is a small Greek town only 5 km south of the city of Kozani in Western Makedonia province. This town is famous in Greece and abroad for the production of the Greek Saffron, which is one of the world's most intense and valuable varieties. The history of Greek red saffron or "Krokos Kozanis" as we call it (Crocus Sativus Linneaus plant) dates back to prehistoric Greece. Although the ancient Minoans were known to cultivate saffron during Late Bronze Age Crete, the cultivation of the plant disappeared from Greece until about 300 years ago, when Greek traders brought the plant from Austria back to the region of Kozani. The town of Krokos is the base of the Cooperative of Saffron Producers of Kozani. Annual production, depending on weather conditions, ranges from 6 to 12 tons of pure red saffron each year. All of it is Protected Designation of Origin (PDO), meaning no other region of Greece can produce Greek Red Saffron. It is also extremely high-quality because it has a guaranteed coloring strength of 230. We use the Greek saffron very often in the Greek cuisine in both savoury and sweet dishes. Today I have for you a special warm drink where the Krokos gives a special aroma and taste

Ingredients (for 5 tall glasses):
1/2 tsp Greek saffron threads (or the classic saffron)
2 tbsp of hot water
1/3 cup of raw pistachios (shelled and skinned)
10 cardamom seeds
1/2 cup of icing sugar
5 cups of milk, warmed
1/2 cup of pistachios, finely chopped
cinnamon powder
5 vanilla pods
 
Method:
In a small glass bowl soak the saffron threads for 30 minutes in the hot water.

After this time put the saffron along with the water, the pistachios, the cardamom seeds and the sugar into a blender and pulse until they become a smooth mixture.

Then add the milk and beat until the mixture is frothy. Strain into a small saucepan and heat until warm on medium to low heat.

Pour the drink into 5 tall, heat-proof glasses, garnish with the chopped pistachios and sprinkle with a bit of cinnamon.

Serve immediately using the vanilla pod as a stirrer in each glass.