🍸Thandai
Medium
8 minutes
Martini
📂Milk Egg Cream • Elixiary Curated Collection
🥃Ingredients
- Raw whole almonds1/3 cup
- Melon seeds (from about 1/2 cantaloupe)3 tbsp
- Poppy seeds3 tbsp
- Raw cashew halves2 tbsp
- Raw shelled pistachios1 tbsp + 1 1/2 tsp
- Whole milk4 cups
- Sugar1 1/2 cups
- Saffron threads (optional)A few threads
- Fennel seeds1 tsp
- Green cardamom pods10 pods
- Black peppercorns10
- Cinnamon stick (broken)1 piece (1-inch)
- Edible rose petals20, plus more for garnish
- Gin8 oz (240 ml)
- Freshly grated nutmeg1/4 tsp
👨🍳Instructions
- Soak almonds, melon seeds, poppy seeds, cashews, and pistachios in 2 cups water for 1 hour.
- Peel almonds.
- Peel pistachios.
- Drain the soaked nuts and seeds.
- Bring milk to a boil.
- Stir in sugar and saffron until dissolved.
- Set aside the sweetened milk.
- Toast fennel, cardamom, peppercorns, and cinnamon over medium heat until fragrant (about 4 minutes).
- Cool the toasted spices slightly.
- Grind the toasted spices with rose petals and the drained nuts and seeds, adding 1 tbsp of the sweetened milk.
- Process to a smooth paste.
- Whisk the paste into the remaining milk.
- Strain through a fine-mesh strainer, pressing on the solids.
- Discard the solids.
- Chill the thandai.
- Stir in gin.
- Divide into glasses.
- Garnish with freshly grated nutmeg and additional rose petals.
Pro tip
- Saffron is optional.
- Use a fine-mesh strainer.
- Garnish as directed.
🏷️Tags
Style New Era
Flavor Sweet
Diet Dairy
Texture Creamy
Occ Brunch
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