Go Back
+ servings
Almond milk infused with sweet spices and rose petals

Thandai Recipe

A dairy free version of the traditional thandai recipe

Course Drinks
Cuisine Indian
Keyword Almond Milk, Thandai
Prep Time 5 minutes
Cook Time 10 minutes
Soaking and Standing Time 13 hours
Total Time 13 hours 15 minutes
Servings 4


  • 1 c almonds shelled
  • 1/4 c cashews
  • 2 tbs poppy seeds
  • 2 tsp fennel seeds
  • 1 tsp black pepper corns
  • 2 green cardamoms
  • 1 tsp edible rose petals
  • 6 strands saffron
  • 1 tbsp maple syrup
  • 4 c water


  1. Put almonds, poppy seeds and cashews in a medium bowl and cover with water

  2. Leave to soak for at least 12 hours

  3. Using a fine mesh strainer, strain the nuts and poppy seeds.

  4. Put the nuts, poppy seeds, fennel seeds, cardamom, black pepper, and half of the rose petals in a blender.

  5. Add in the water and blend until smooth and creamy

  6. Strain this through a fine mesh strainer and add the maple syrup

  7. Allow to stand for an hour in the fridge before serving.

  8. Add crushed saffron just before serving along with some rose petals for presentation.

Recipe Notes

This drink is best served chilled.