Date Cardamom Milk

• 270 g chilled 2% reduced-fat milk — 2% reduced-fat milk
• 20 g pitted Medjool dates — Pitted Medjool dates
• 0.4 g ground cardamom — Ground cardamom
• 20 g potable ice cubes — Ice cubes

Method

1. 1Pit and inspect the datesSplit each date lengthwise, remove the pit, inspect the crease for hard fragments.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Continue pit and inspect the datesWeigh exactly 20 g date flesh and set the measured amount beside the required equipment.1 min 30 secLook for: The date flesh is soft and every pit and hard fragment has been discarded.Safety: Date pits can damage blades and are a choking hazard; inspect the flesh under good light before blending.
3. 3Blend until completely smoothAdd the milk, pitted date flesh, and cardamom to the blender. Secure the lid.Look for: Everything is evenly positioned and ready for the next action.
4. 4Blend on low for 15 secondsBlend on low for 15 seconds, then on high for 60 seconds; unplug before scraping if needed.1 min 15 secLook for: The milk is evenly pale caramel with no date-skin pieces, sticky clumps, or cardamom raft.Safety: Keep the milk at 40°F or colder, never scrape near moving blades, and declare the milk allergen.
5. 5Pour over icePlace all 20 g ice in one 300 ml glass, pour over the complete date milk.Look for: Everything is evenly positioned and ready for the next action.
6. 6Stir onceStir once, and serve cold immediately once the finished mixture is even.20 secLook for: One smooth serving fills the glass and no dense date mixture remains at the base of the blender.Safety: Keep chilled and discard after 2 hours at room temperature; the full drink is caffeine-free.