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

Directions,

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.