vegan Thandai

The Very Best Vegan Thandai and Happy Holi

This vegan thandai is made from almond milk, mixed with thandai paste and other natural flavoring agents to make a tasty and delicious festive drink. The drink is slightly thick because of the dry fruits used in the recipe. You can, however, make the drink thin by adding some more water. I like thandai moderately sweetened. If you want a sweeter thandai, consider adding another tablespoon of syrup or stevia as per your preference.
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Course: Drinks
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 3 3
Author: Sophie

Ingredients

Thandai paste

  • 1 ounce Nuts, cashew nuts, raw
  • 1 ounce Nuts, pistachio nuts, raw
  • 1 ounce Almonds, raw
  • 0.5 tsp Black Peppercorn(5-6) crushed
  • 1 tbsp Poppy Seeds white
  • 1/4 tsp Nutmeg, ground
  • 1 tsp Cardamom take seeds only from 4-6 cardamom
  • 1 tsp Saffron crushed
  • 1 tsp fennel seeds

Thandai drink

  • 2 cups Almond Milk/Walnut milk
  • 2 tbsp Organic maple syrup or stevia
  • 2 Medjool dates pitted
  • 1/2 cup water
  • 1/2 tsp rose water or rose extract
  • 1 tsp chopped nuts and safforn to garnish

Instructions

  • To make the thandai paste: Soak the nuts in half cup water for at least half an hour. It's better to soak the nuts to make a fine paste.
  • In a spice grinder, take poppy seeds and spices, and make a fine powder.
  • Add the spice powder, soaked nuts and half of the almond milk in a blender. Blend to make a smooth puree.
  • Add the rest almond milk and sweeteners or dates and syrup as mentioned in this recipe. Blend well till all the ingredients are well-combined and finely blended to a smooth drink.
  • Pour the drink in a glass to serve. Garnish the drink with chopped nuts and saffron. Enjoy!!
  • Best enjoyed when chilled.

Notes

  • Using homemade almond milk is optional. You can use your favorite store-bought almond milk.
  • Other vegan milk choices for this recipe include: flax milk, pecan milk, and soy milk, walnut milk and coconut milk.
  • I prefer not to use rice milk, considering its high carb amount.
  • If you are using a sweetened vegan milk for this recipe, adjust the sweetener amount as per your taste.