Soak 1 cup raw almonds in a large bowl with enough water to cover; refrigerate and soak overnight (8 to 12 hours).

Drain and rinse the soaked almonds under cool running water; gently rub between fingers to remove and discard the skins.

Lightly crush 3 to 4 green cardamom pods using the side of a knife or mortar and pestle; set aside.

Place 6 to 8 saffron strands in a small cup and add 1 tablespoon warm water; steep for 2 to 3 minutes to release color and flavor.

Add the peeled almonds and 1/2 cup water to a blender; blend on high speed for 3 to 4 minutes until completely smooth.

Strain the almond mixture through a fine-mesh strainer or cheesecloth into a bowl, pressing to extract all the milk and separating out the pulp.

Combine the strained almond milk with 2 cups whole milk, 2 tablespoons honey, the saffron infusion, crushed cardamom, and vanilla extract in the blender; blend on low for 1 to 2 minutes until evenly mixed.

Strain once more to remove cardamom bits; serve the badam milk over ice or warm gently in a saucepan over low heat for 3 to 5 minutes without boiling.