Boeber

Boeber: Warm, spiced, and straight from the heart. 🌙✨

1.5 L Creamline Full Cream Milk

50 g Creamline Salted Butter

175 g Thin Vermicelli (crushed)

½ cup Sago (soaked in water for 30 minutes and drained)

3 Cardamom pods (crushed)

1 Cinnamon stick

1 tbsp Rosewater

Garnish: Chopped pistachios/almonds

Directions

Step 1

The Saffron Secret: Soak saffron threads in 2 tablespoons of warm Creamline Full Cream Milk. Set aside for 10 minutes.

Step 1

Toast the Base: In a large saucepan, melt Creamline Salted Butter. Add cardamom and cinnamon stick, let sizzle for 30 seconds.

Step 2

The Crunch: Add crushed vermicelli to the butter. Toast over medium heat, stirring constantly until light golden brown.

Step 3

The Creamy Build: Pour in half of the Creamline Full Cream Milk and drained sago. Bring to a gentle boil.

Step 4

Infuse the Gold: Pour in saffron-infused milk.

Step 5

Sweeten & Thicken: Add remaining milk and condensed milk. Simmer on low for 5–8 minutes until vermicelli is soft and sago is translucent.

Step 6

The Final Touch: Switch off heat and stir in rosewater.

Step 7

Serve: Pour into glass mugs and garnish with chopped nuts and extra saffron strands.