Saffron Chai Milk

Measure 2 tablespoons of the whole milk into a small bowl. Add the saffron threads and let steep at room temperature for 10 minutes — the milk will turn a vivid gold as the threads release their color and aroma.

Combine the remaining 2¾ cups whole milk, chai-tea, ground-ginger, cinnamon, and black-peppercorns in a medium saucepan. Place over medium-low heat, stirring occasionally, until wisps of steam rise — about 4-5 minutes. Do not let it boil.

Reduce heat to low. Maintain a gentle simmer, stirring frequently, for 10 minutes. The milk will take on a warm tan color and the chai aroma will be pronounced. Taste a small sip — it should be lightly spiced.

Remove pan from heat. Strain the milk through a fine-mesh strainer into a clean pot or pitcher, discarding the tea leaves and peppercorns. Return the strained milk to low heat, stir in the bloomed saffron milk, and add the white sugar. Whisk gently until sugar dissolves, about 2 minutes.

Ladle into four heatproof cups or small glasses. Sprinkle each serving with ½ tablespoon crushed pistachios. Serve immediately while hot and fragrant. (If storing, cool to room temperature within 2 hours and refrigerate up to 24 hours; reheat gently before serving.)