Masala Vegan

Plant based recipes inspired by spices and green living!

Welcome to my new home!

Thandai” is a delectable drink made with powdered almonds, spices and saffron for festive occasions and served at weddings as a welcome drink.  Usually made by reducing full cream dairy milk, I’ve substituted almond milk which provides a gorgeous texture to this drink, most non dairy milks work just as well. The dry spice mix stores well in the refrigerator up to 3 months.

We need,
For the dry spice mix
  • White Poppy Seeds – 2 tablespoons
  • Green Fennel Seeds – 2 tablespoons
  • Almonds – 2 tablespoons
  • Green Cardamom Pods – 1/2 tablespoon
  • Black Pepper – 1/4 tablespoon
  • Turmeric Powder – 1/4 tablespoon
  • Saffron Strands – 4 to 5
To serve –

Almond Milk – 1 cup + 2 heaped teaspoons of above spice mix
Sweetener Of Choice – 1 heaped teaspoon per cup

  1. Dry grind the spice mix ingredients into a fine powder and store in an air tight glass jar in the fridge.
  2. To assemble, add 2 heaped teaspoons of the spice mix and sweetener per cup of almond milk and bring to a gentle boil.

Thandai tastes delicious as a warm or, cold drink. The dry spice mix stores well and furthermore, used to flavour puddings – both Halwa and Kheer.



I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I'm found organising and/ or writing, the two other passions of my life ❀️


    1. Thank you for stopping by 😊 Hope you can try out the recipe sometime.

  1. This drink sounds delicious πŸ™‚ Love your new website too!

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