I’m guessing if it is as hot as it is here in D.C., you will probably be like me thinking of all sorts of ways to cool off. At this point, getting wet while watering the garden is turning out to be a pleasant experience! There are more convenient and better ways to chill in this hot and humid weather, one being this delicious drink from Northern India. Thandai, as it is commonly called is a chilled drink mildly laced with delicious fragrant spices served on hot summer days and during Holi – the festival of color.
All the spices ground to prepare the thandai are aromatic that contribute distinctive tastes but they somehow magically come together. The licorice-like taste of fennel with the green cardamom seeds provide the sweet flavor for the background to the drink while the peppercorn and cloves lend a refreshing taste. It is best to use good quality and fresh spices when preparing the blend to get a delicious tasting batch of thandai. I’ve modified and adapted the recipe from Julie Sahni’s Classic Indian Cooking cookbook.
Though, I have used almond milk to prepare the thandai, traditionally you would use chilled milk or water. However, I find the flavors of the spices to be much more delicate and balanced when almond milk or milk are used. I also prefer my final drink to be less sweet in taste and so I reduced the amount of sugar but feel free to add more sugar if you like it sweeter. 
Spiced Chilled Almond Milk Thandai
- Total Time: 10 mins
- Yield: 8-10 1x
Description
This refreshing drink from Northern India can be adjusted to suit your particular sweet tooth.
Ingredients
- 2 tbsp fennel seeds
- a pinch of saffron (optional)
- 1 tsp green cardamom seeds
- 6 whole cloves
- 10 peppercorns
- 1 cup (240 ml) toasted watermelon or sunflower seeds
- 4 cups (960 ml) boiling water
- 3/4 cup (150 g) brown sugar
- 4 cups (960 ml) fresh almond milk, chilled
Instructions
- Grind the fennel, saffron, cardamom, cloves, and cardamom in a coffee or spice grinder to a fine powder.
- Add the sunflower seeds along with half the water, ground spices, and sugar to a food processor. Blend to get a smooth paste. Add the remaining water and pulse for 5 seconds.
- Pass the mixture from the blender through a sieve lined with cheesecloth. Squeeze and press out as much liquid as you can by wringing the cheesecloth as tight as possible. Transfer the concentrate to a clean bottle and chill thoroughly in the refrigerator before use.
- Before preparing the drink stir the chilled concentrate (some separation might occur on standing which is perfectly normal). In a large bowl, mix the concentrate with the chilled almond milk before serving. Pour the thandai into chilled glasses containing
- crushed ice or ice cubes. The concentrate stays good for up to a week in the refrigerator.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: Drinks
- Cuisine: Indian
Nutrition
- Serving Size: 1 glass
- Calories: 150
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Frequently Asked Questions
Why does this recipe use almond milk instead of regular milk or water?
The author notes that the flavors of the spices are “much more delicate and balanced” when almond milk or regular milk are used rather than plain water. Traditionally thandai is made with chilled milk or water, so almond milk is a modern adaptation that brings out the fennel, cardamom, clove, and peppercorn notes without overpowering them.
Why do the instructions say to use cheesecloth to strain the concentrate?
After blending the spice powder, sunflower seeds, water, and sugar into a paste, the mixture must be pressed through cheesecloth to remove all the solids and extract a smooth, silky concentrate. The recipe specifically says to “wring the cheesecloth as tight as possible” so you squeeze out as much liquid as you can — this step is what gives thandai its clean, drinkable texture.
How long does the thandai concentrate keep, and is it normal for it to separate?
The concentrate stays good for up to a week in the refrigerator. Some separation is perfectly normal on standing — the recipe instructs you to stir the chilled concentrate well before mixing it with the 4 cups (960 ml) of chilled almond milk.
What is the role of the sunflower or watermelon seeds in this drink?
The 1 cup (240 ml) of toasted watermelon or sunflower seeds are blended with the spices to create a thick paste that forms the body of the concentrate. They add a mild nuttiness and help create a fuller, creamier texture in the finished drink rather than a purely watery spice infusion.
