Description
A celebratory drink for Holi!
Ingredients
Scale
For the Thandai:
- 2 cups oat milk
- 2 cups cashew milk
- 3 tbsp maple syrup
- ½ cup of hot water
- Thandai masala (see below)
Thandai masala (grind together in a spice mill):
- ¼ cup pistachios
- ¼ cup blanched almonds
- ¼ cup cashews
- 1 tsp fennel seeds
- ½ tsp white poppy seeds (or sesame seeds)
- ¼ tsp black peppercorns
- 1 tsp cardamom powder
- ½ tsp cinnamon powder
- ½ tsp saffron threads
- 2 tbsp hot water
- Pinch of nutmeg
- A handful of dried rose petals or rose water for garnish (optional)
Instructions
- Add the blanched almonds, cashews, pistachios, fennel seeds, white poppy seeds, black peppercorns, cardamom powder, cinnamon powder, and nutmeg into a blender or spice grinder. Grind to a fine powder.
- In a small bowl, add saffron with hot water to bloom.
- In a heavy bottom saucepan; add milk and saffron water. Bring the milk mixture to a gentle boil.
- When the milk mixture begins to boil, add maple syrup and stir.
- Add in the thandai masala mixture to the milk and simmer for another 5 minutes. Using a whisk to remove any lumps. Turn off the heat and allow the thandai to cool and refrigerate.
- To serve, pour into a cup and garnish with dried rose petals or rose water.