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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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.
