Thandai: Spiced Almond Milk
- Total Time: 6 hours
- Yield: 4
Description
Thandai is a refreshing beverage made with milk that is infused with almond and other spices popular in northern India.
Ingredients
For the powder mix
- 1/4 cup (60 ml) whole almond
- 2 tbs poppy seeds
- 2 tbs fennel seeds
- 1 tbs cardamom powder
- 20 peppercorns
For Thandai
- 4 cups (960 ml) milk
- 1/2 cup (100 g) sugar
- few strands of saffron
- 1 tbs slivered pistachios for garnish
- 2 tbs (30 ml) rose water
Instructions
- Using a coffee grinder or mixer, grind the ingredients of the powder mix to a fine dust.
- Boil the milk with sugar and few strands of saffron .
- Add the grind powder and mix it well.
- Let it refrigerate for a minimum of 4 hours to 6 hours.
- Strain the drink, add rose water and mix.
- Garnish it with some slivered pistachio, few saffron tread and serve it cold.
- Prep Time: 6 hours
- Cook Time: 10 minutes
- Category: Beverage
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180
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Frequently Asked Questions
What is thandai and when is it traditionally served?
Thandai is a refreshing spiced milk drink popular in northern India. The name means “cooling” in Hindi, and it is traditionally served during festivals like Holi and Maha Shivaratri, though it makes a wonderful chilled beverage any time of year.
Why does the milk need to refrigerate for at least 4-6 hours?
The spice powder (almonds, poppy seeds, fennel seeds, cardamom, peppercorns) is stirred into the hot sweetened milk and needs 4-6 hours in the refrigerator so the flavors fully infuse the liquid before straining. Straining removes all solid spice particles, leaving a smooth, fragrant drink.
What role do poppy seeds and fennel seeds play in the spice mix?
Poppy seeds add a subtle nutty richness, while fennel seeds contribute a gentle anise-like sweetness. Combined with cardamom, peppercorns, and ground almonds into a fine powder, they create the layered aromatic character that makes thandai distinct from plain almond milk.
