If using raw almonds, soak them in hot water for 5 minutes, then drain and slip off the skins. If using blanched almonds, skip this step.

Add the blanched almonds and 1/2 cup of milk to a blender and blend on high speed for 2 to 3 minutes until smooth and creamy.

Strain the almond mixture through a fine mesh strainer or cheesecloth into a bowl, pressing gently to extract all the liquid.

Pour the strained almond liquid into a small saucepan and add the remaining 1.5 cups of milk, stirring well to combine.

Stir in the sugar or honey, cardamom powder, saffron strands if using, and a pinch of salt.

Heat the mixture over low to medium heat for 3 to 5 minutes, stirring occasionally, until hot but not boiling.

Remove from heat and stir in vanilla extract if using.

Taste and adjust sweetness, cardamom, or salt to your preference before serving.