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Easy Creamy Holi Thandai Recipe Perfect for Festive Spiced Milk Drink

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A quick and easy creamy Holi thandai recipe that blends aromatic spices and nuts into a comforting, festive spiced milk drink perfect for Holi and other celebrations.

Ingredients

Scale
  • 4 cups (960 ml) whole milk (full-fat recommended; almond or oat milk for dairy-free)
  • 1/4 cup (35 g) almonds, soaked and peeled
  • 2 tbsp (20 g) cashews, soaked
  • 1 tbsp poppy seeds (khus khus), toasted lightly
  • 1 tbsp fennel seeds, toasted lightly
  • 6–8 green cardamom pods, crushed
  • 4–5 black peppercorns
  • 1 tsp rose water (optional but recommended)
  • A pinch of saffron strands, soaked in 1 tbsp warm milk
  • 1/4 cup (50 g) sugar (adjust to taste; can substitute honey or maple syrup)
  • Chopped pistachios for garnish

Instructions

  1. Soak almonds and cashews in warm water for at least 2 hours or overnight. Drain and peel almonds if desired.
  2. Toast fennel seeds, poppy seeds, cardamom pods, and black peppercorns in a dry pan over medium heat for 2-3 minutes until fragrant, avoiding burning.
  3. Transfer toasted spices to a blender along with soaked almonds and cashews. Add about 1/2 cup (120 ml) milk and blend until a fine, creamy paste forms.
  4. Soak saffron strands in 1 tablespoon (15 ml) warm milk for 10 minutes.
  5. In a large saucepan, gently warm the remaining milk over low heat without boiling.
  6. Add the ground nut and spice paste, saffron milk, sugar, and rose water to the warm milk. Stir well to combine.
  7. Simmer the mixture on low heat for 8-10 minutes, stirring occasionally. Do not boil.
  8. Remove from heat and let cool to room temperature. Optionally strain through a fine mesh sieve or cheesecloth for a smooth texture.
  9. Refrigerate for at least 1 hour before serving. Pour into glasses, garnish with chopped pistachios, and serve chilled.

Notes

Soak nuts adequately for creamy texture. Toast spices gently to avoid bitterness. Blend thoroughly but avoid overheating. Simmer on low heat without boiling to prevent curdling. Adjust sugar to taste after tasting. Nut and spice paste can be prepared up to 3 days ahead and refrigerated. Warm gently when reheating; do not boil.

Nutrition

Keywords: Holi thandai, spiced milk drink, festive drink, creamy thandai, Indian beverage, Holi recipe, spiced milk, rose water drink

Find it online: https://rowanrecipes.com/easy-creamy-holi-thandai-recipe-perfect-for-festive-spiced-milk-drink/