In a 1/4 cup of warm milk add saffron strands and set aside.
In a coffee grinder add almonds and pulse until smooth powder is formed.
Heat milk in a saucepan over low to medium heat and cook until it starts boiling.
Once boiled, keep the heat on low and add in almond powder, saffron milk, cardamom, nutmeg powder and sugar to taste.
Stir and cook for 2-3 minutes more. Shake a couple of times before serving into the glasses.
Serve and enjoy.