Chef: Meenu Nageshwaran

Ingredients Of Almond Milk Thandai
For the powder mix:
1/2 tsp of cardamom powder or 2-3 green cardamom (elaichi)
2 tsp of poppy seeds (khus khus)
1 tsp of fennel seeds (saunf)
5-6 black peppercorns (kali mirch)
3/4 tsp saffron (kesar) – optional
1 tsp roasted watermelon seeds or sunflower seeds
A pinch of nutmeg – optional
For the drink:
4 cups of almond milk
Seedless Dates/Raw Sugar/Palm Sugar to taste
For garnishing:
Chopped Pistachios
Silver Leaves
Pinch of Saffron

How to Make Almond Milk Thandai
1.Take all the ingredients in a grinder and grind really fine .
2.Note : For a larger batch of the spice mix, dry grind and keep in an airtight container, refrigerated for a few days. You can also alter the quantities to suit your personal taste and preference.
3.Boil the milk with whichever sugar you are using and few strands of saffron (if using).
4.Add the ground powder and mix it well.Add more water if needed to get the desired consistency.
5.Strain the mixture to remove any particles to make a smooth Milk.
6.Cool and let it refrigerate for a minimum of one hour or even overnight to let the spices infuse in the drink.
7.Give it a mix before serving. Garnish and serve. If you have rose water or dried crushed rose petals, add some to taste.