Ingredients
- 1/4 cup blanched almonds
- 1/4 cup cashews
- 1/4 cup pistachios
- 1 teaspoon fennel seeds
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon black peppercorns
- 1 teaspoon cardamom powder
- 1/2 teaspoon cinnamon powder
- 1 pinch ground nutmeg
- 1/2 teaspoon saffron threads
- 2 tablespoons hot water
- 2 cups any plant-based milk
- 3 tablespoons maple syrup
- 1 handful dried rose petals or rose water, to garnish (optional)
Chef notes
I now make thandai — a thick, creamy drink blended with a variety of nuts, spices and oat milk — whenever I have a milkshake hankering. I had this for the first time in India when I celebrated Holi with my family. It has all the decadence of a milkshake without any ice cream. I call this the OG protein powder; it's packed with healthy fats and tastes outstanding.
Technique tip: The powdered nut mixture can be prepared in advance and kept in the refrigerator.
Swap option: You can still make this with any of the spices listed, or a simple mix of nuts, cardamom and cinnamon will do the trick. Get creative and use your baking spices in a drink. Mix it up by adding any fruit and you have a milkshake and smoothie combo.
Preparation
1.Add the blanched almonds, cashews, pistachios, fennel seeds, sesame seeds, black peppercorns, cardamom powder, cinnamon powder and nutmeg into a blender or spice grinder. Grind to a fine powder.
2.Bloom saffron threads in a bowl with 2 tablespoons of hot water. Set aside.
3.In a heavy bottom saucepan, add milk and saffron water. Bring the milk mixture to a gentle boil.
4.When the milk mixture begins to boil, add maple syrup and stir.
5.Whisk the spice mixture into the milk and simmer for another 5 minutes. Remove any lumps. Turn off the heat and allow the thandai to cool and refrigerate.
6.To serve, pour into a cup and garnish with dried rose petals or rose water.
