Name: Thandai
Prep time: 30 min
Total time: 30 min
Yield: 1 mocktail
Ingredients: 20 blanched almonds, soaked overnight; 10 cashews, soaked overnight; 1 tbsp poppy seeds, soaked 2 hours; 1 tbsp fennel seeds; 4 green cardamom pods, seeds only; ¼ tsp black pepper; 1 tbsp dried rose petals; 500ml full-fat milk; 3 tbsp sugar; A generous pinch of saffron in 2 tbsp warm milk; Crushed pistachios & rose petals to garnish

Ingredients

20 blanched almonds, soaked overnight
10 cashews, soaked overnight
1 tbsp poppy seeds, soaked 2 hours
1 tbsp fennel seeds
4 green cardamom pods, seeds only
¼ tsp black pepper
1 tbsp dried rose petals
500ml full-fat milk
3 tbsp sugar
A generous pinch of saffron in 2 tbsp warm milk
Crushed pistachios & rose petals to garnish

Method

1

Blend pasteDrain soaked almonds, cashews, and poppy seeds. Blend with fennel, cardamom, pepper, and rose petals with 100ml milk until completely smooth.
2

Heat milkBring remaining milk to a gentle simmer. Add sugar and the blended paste. Stir well.
3

Add saffronAdd the saffron milk. Simmer on low for 3 minutes, stirring constantly.
4

Strain & chillStrain through muslin or a nut milk bag, pressing hard. Cool, then refrigerate at least 2 hours.
5

ServeServe over crushed ice. Garnish with crushed pistachios and rose petals.

About This Drink

Thandai is probably the most complex non-alcoholic drink in the world. Rooted in ancient Ayurvedic tradition and inseparably linked to Holi, the festival of colours, it combines cold-infused nut milk with a spice blend that has been refined over centuries. Benares in London serves an outstanding version.

Bartender's Tips

The overnight soaking is non-negotiable — it creates the silky texture that defines Thandai. Ready-made Thandai mix is widely available for a quick version. For a thicker style, double the nut quantities.

Origin

Restaurant / Source

Served at Benares (London) & Indian wedding banquets

Origin

North India — Holi festival

Difficulty

Medium · 30 min + overnight soak

🌺 Thandai

About This Drink