Thandai
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Thandai welcomes spring during the festival of Holi. With flavors that are bright and complex from a mixture of nuts, seeds, spices, and rose petals, it’s the ideal drink for this occasion. Served in large stainless-steel cups (which have been used in India for centuries), thandai is best when it’s ice-cold.
Thandai is a drink traditionally served cold and unstrained, but if you prefer a smooth texture, you can blend it to ensure that all of the flavor stays in.
Recipe information
Total Time
10 minutes, plus 2 hours if chilling
Yield
1 serving
Ingredients
Preparation
Step 1
Whisk 1 cup whole milk or unsweetened nut milk of choice, 2 Tbsp. Thandai Masala, and 2 tsp. sugar in a small saucepan to combine, then bring to a boil over medium heat, whisking occasionally. Transfer thandai to a blender, if desired, and blend until smooth.
Step 2
If serving cold, let cool slightly, then pour into an airtight container. Cover and chill until cold, at least 2 hours. Pour into an ice-filled glass and top with dried rose petals and/or saffron threads if desired.
Do ahead: Thandai can be made 2 days ahead. Keep chilled.
Recipe notes
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Make your March better with crispy vegetable bhajia, sunny daffodil cake, and exceptional deviled eggs.Celebrate Holi With This Floral, Softly Spiced Thandai Poke Cake
Thandai masala—a mixture of ground nuts, seeds, spices, and rose petals—is the key this refreshing Holi beverage, but you should also bake it into your next poke cake.
