KCB 13.10: Hot Saffron Milk with Pistacios

1. Grind the saffron threads to a powder with a mortar and pestle; alternatively, powder them in a coffee grinder.

2. Boil the milk, saffron, and most of the pistacio powder in a heavy based saucepan over moderate heat. Stirring constantly, bring the milk to a full boil, allow it to froth twice then remove from the heat. Dissolve the sweetener in the milk. Serve immediately, garnishing each serving with the remaining pistacio nut powder.