Ingredients
3/4 cup whole milk
3 to 4 saffron threads, crushed
1/4 cup espresso (double shot)
Preparation
In a small saucepan, heat milk and saffron over medium-low until hot and just bubbling around edges, 3 to 5 minutes. Remove from heat; whisk until thick and foamy.
Pour espresso into a mug, top with saffron milk, and serve.
