Vegan Almond Spiced Milk "Thandai"

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.

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