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    Home » Recipes » Meal Type » Drinks

    Posted on: Mar 10, 2020 · This post may contain affiliate links ·

    Thandai (vegan, gluten-free, healthy-ish)

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    Thandai recipe with step by step photos. A refreshing Indian cold and sweet drink made nuts, spices, and milk. This spiced milk is prepared during Holi, the Indian festival of colors.
    Thandai (vegan, gluten-free, healthy, paleo option)

    What is Thandai?

    Thandai is a refreshing Indian cold drink with milk that is prepared during the Holi season. It's loaded with nutrients such as almonds, cashews, pistachios, and more. Furthermore, it's flavored with aromatic spices such as cardamom, saffron, and rose water, and it's best served chilled.
    Thandai (vegan, gluten-free, healthy, paleo option)

    Variations of Thandai

    Whole Milk or Almond Milk?

    Traditionally, Thandai is prepared with whole milk and it tastes creamy and delicious, however since I prefer a lightened up version I love using almond milk instead. Alternately, cashew milk would well too. There was no weird aftertaste using almond milk, just make sure you're using a quality brand. For this recipe, I used Malk Organics Unsweetened Almond Milk which only contains three ingredients.

    Soaked Nuts or Dry Nuts?

    You can choose to soak the nuts six hours prior to preparing the Thandai Powder. The end result will be in the form of a paste. I personally don't see a big difference between soaking the nuts vs. using dried nuts, and so to save time, I used dried nuts.

    Strain Thandai or not?

    Again, straining the Thandai versus not is completely up to you. Personally, I love the little bits of nuts and seeds in every sip. With that said, if you choose to strain the drink, do so immediately after turning off the stove. Once you're done straining it, add the rosewater extract and proceed to refrigerate.
    Thandai (vegan, gluten-free, healthy, paleo option)

    Thandai is:

    Refreshing
    Delicious
    Loaded with Nutrients
    Improves Digestion
    Boosts Immunity
    Vegan (you can use whole milk instead)
    Gluten-Free
    Paleo Option (see Notes below)
    Perfect for Holi
    Super Quick & Easy
    Thandai (vegan, gluten-free, healthy, paleo option)

    How to make Thandai recipe step by step?

    How to make Thandai Powder?

    1. Add all the nuts and seeds to a coffee grinder.
    2. Ground the nuts and seeds... your powder is ready.

    How to make Almond Milk Thandai?

    1. In a medium-size pot, heat up the almond milk along with the powder we just prepared in a pot. Whisk. Note: you can use dairy milk instead if you prefer.
    2. Once the almond milk warms up, add a few strands of saffron. Whisk.

    3. Add sugar and whisk some more. Turn off the stove once the almond milk is hot, not boiling.
    4. At this time, add rose water extract. Note: If you're using rose water extract, you need less. If you're using actual rose water, you can use ½ tablespoon to 1 tablespoon - taste it and adjust flavor.

    5. Transfer the spiced milk to a serving jar. Note: At this time if you'd like, you can strain the mixture. I prefer little bits in mine. Refrigerate for at least 4 hours or longer.
    6. After 4 hours, here is your Vegan Thandai. Enjoy!

    Garnish

    1. Garnish with edible dried roses and chopped pistachios.


    Recipe Card

    Thandai

    Vegan, Gluten-Free, Healthy-ish
    A refreshing Indian cold drink that is prepared during Holi. It's made with nuts, milk, saffron, and rose water.
    5 from 1 vote
    Print Pin Rate
    Course: Beverages
    Cuisine: Indian
    Servings: 3 servings
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Calories: 161kcal
    Author: Nisha

    Ingredients

    for the Thandai Powder

    • 6 almonds
    • 6 pistachios
    • 6 cashew nuts
    • 1 teaspoon poppy seeds
    • 2 teaspoon melon seeds, charmagaz
    • ½ teaspoon fennel seeds
    • 3 black peppercorns
    • 5 cardamom pods
    • 2 cups unsweetened almond milk, I like Malk Organics
    • ¼ cinnamon stick

    for Heating the Thandai

    • all of the Thandai Powder
    • pinch of saffron strands
    • 2 tablespoon sugar*
    • ½ teaspoon rose water extract or ½ tablespoon - 1 tablespoon of rose water

    for Garnish

    • few dried rose petals
    • few crushed nuts

    Instructions

    Make the Thandai Powder

    • Add all the nuts and seeds to a coffee grinder.
    • Ground the nuts and seeds... this is Thandai Powder.

    Make the Thandai

    • In a medium-size pot, heat up the almond milk and Thandai powder in a pot. Whisk. Note: you can use dairy milk instead if you prefer.
    • Once the almond milk warms up, add a few strands of saffron. Whisk.
    • Add sugar and whisk some more. Turn off the stove once the almond milk is hot, not boiling.
    • At this time, add rose water extract. Note: If you're using rose water extract, you need less. If you're using actual rose water, you can use ½ tablespoon to 1 tablespoon - taste it and adjust flavor.
    • Transfer the Thandai to a serving jar. Note: At this time if you'd like, you can strain the Thandai. I prefer little bits in mine. Refrigerate for at least 4 hours or longer.
    • After 4 hours, here is your Thandai. Enjoy!

    Garnish

    • Garnish with edible dried roses and chopped pistachios.

    Notes

    * for Paleo: replace white sugar with coconut sugar or maple syrup.

    Nutrition

    Serving: 1Vegan ThandaiCalories: 161kcalCarbohydrates: 15gProtein: 5gFat: 10gSaturated Fat: 1gCholesterol: 0mgSodium: 77mgPotassium: 174mgFiber: 2gSugar: 8gVitamin C: 1mgCalcium: 62mgIron: 1mg
    Keyword Holi, Thandai
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

     

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    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

    More about me →


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