Vegan Thandai

A simple ethnic coolant that’s made with the best natural ingredients!

© Anusha Swamynathan, 2023

Thandai is a traditional drink from India that’s especially consumed during Holi — the festival of colors. The name Thandai literally translates to “coolant” in Hindi, and indeed has a cooling effect on you :)

It’s made using a mixture of dry fruits, nuts, seeds, cardamom, saffron, rose water and milk. In my vegan version, I’ve simply replaced milk with almond milk. The result is a rich, creamy, aromatic drink that’ll leave you wanting more!

RECIPE

Servings: 8 medium glasses

INGREDIENTS:

1. Nut milk — 4 cups
2. Whole almonds — 1/2 cup (blanched)
3. Pistachios — 1/2 cup
4. Walnuts — 1/4 cup
5. Pumpkin seeds — 2 tablespoons
6. Fennel seeds — 2 tablespoons
7. Hemp seeds — 2 tablespoons
8. Black Peppercorns — 1 teaspoon
9. Cinnamon — 1/4 teaspoon
10. Mejdool dates — 8
11. Maple syrup (optional) — 2 tablespoons
12. Cardamom powder — 1 teaspoon
13. Rose water — 1 tablespoon

Method:

Thandai Paste:

1. Soak all the above ingredients in hot water for ~2 hours
2. Grind the soaked mixture into a smooth paste and set it aside (use the soaked water to grind, no additional water required)

Thandai:

1. Add nut milk to a large bowl
2. Add the Thandai paste to the milk and mix gently until well combined
3. Add some chopped nuts as needed (for that extra bite)
4. Refrigerate in the fridge for 2–3 hours and serve chilled

Serving methods:

1. Serve it chilled in small glasses or clay containers and adorn it with dried rose petals, chopped pistachio nuts or delicate saffron strands!
2. For an extra chill, serve the drink on ice and enjoy! :)

Notes:

1. This Thandai recipe is naturally sweetened with Mejdool dates, but if you like yours to be extra sweet, then add in maple syrup, jaggery or even some sugar
2. Play around with the recipe by using your favorite nuts and seeds for different texture and flavors!
3. Any extra Thandai paste can be preserved in the fridge for up to 1 week

If you recreate this recipe, don’t forget to tag me — @lovewhatyoucookandeat.