Almond panna

Almond panna

On a cold winter’s night, there is nothing more soothing than a warming drink to aid a restful sleep. Commonly known as Almond Panna, this is widely used in India to warm the body with an array of spices. 

Grinding whole spices is ideal but for convenience you can also use ground spices. To save cost and ensure purity, it is best to make your own almond milk – it’s actually quite simple! Plus, once you’ve strained the milk, you can use the remnants of almond meal for baking! 

You can make the warming drink and keep it in the fridge for 4-5 days in a large glass bottle. This way, all you have to do is heat it up! 


Almond Panna recipe 
  • Milk of your choice (I use homemade almond milk. Recipe is below) 
  • 1 tbsp cardamom powder 
  • 1 tbsp cinnamon powder 
  • 1 tsp clove powder 
  • ½ tbsp black pepper powder 
  • ¼ tsp nutmeg powder 
  • 7-8 strands of saffron 
  • 1 tsp turmeric powder 
  • 1 tsp dry ginger powder 
  • Honey to taste 


  1. Put the strained almond milk on low heat on the stove 
  2. Add all the spices 
  3. Keep stirring on low heat for 5 minutes. 
  4. Add honey for sweetness before serving the drink. 

Note: You can adjust the amount of each spice as needed for your palette. 


Almond milk recipe   
  • 2 cups almonds 
  • Pinch of Himalayan salt 
  • 4-5 pitted dates 


  1. Soak the almonds overnight in plenty of water 
  2. Drain them the next day 
  3. Add almonds, dates and salt with 4 cups of water and blend thoroughly 
  4. Strain the milk through a cheese cloth  



You can also add 1 tbsp of cacoa powder and just like that, you have turned almond panna into almond chocolate panna. Alternatively, garnish it with slivers of unsalted pistachio kernels. 

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