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Thandai

Prep Time:
15 mins
Servings:
4-6
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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.

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)

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.