Thandai Recipe – Indian Festive Drink & Ice Cream {Using Almond Milk}

35

Celebrating Indian festivals in Canada takes some adjustment, especially in the case of food. This Thandai recipe is my take on a traditional Indian classic cold drink made kid-friendly and dairy-free, served during festivals that fall around spring and fall.

Like everything else, festivals are also big and colourful in India. With at least 4 religions of significance, it often feels like there’s a celebration every month. I love how people of different religions come together at festival time to celebrate each other’s traditions, and food and drinks are always a big part of that celebration, including this thandai recipe.

Thandai - an Indian festive drink | Vegan, dairyfree Indian dessert | Maple and Marigold

Culture, religion, geography and yes, even the weather influence the cuisine across India. Thandai is a perfect example – cold and refreshing spiced milk that is served on special festival days like Holi and Diwali in Northern India. Traditionally it is made with whole milk, brewed with a combination of spices, nuts and bhaang. You’ll never guess what the last is – cannabis in liquid form!

This Thandai recipe is more kid-friendly, and dairy-free because if I’m making something delicious I want my entire family to be able to enjoy it. 

Indian Festive Drink 

The colourful festival of Holi usually falls at the beginning of spring when flowers are starting to bloom and the grass is turning green once again. This festival is celebrated with coloured powder and coloured water and very messy clothes.  The day usually ends with yummy food and drink. 

Festival of Holi | Indian festive drink | Vegan, dairyfree Indian dessert | Maple and Marigold

Thandai Recipe (Vegan, DF) using almond milk 

My youngest is dairy-free and my hubby is lactose sensitive and so I’m constantly looking for alternatives to regular milk in traditional Indian recipes. This is one of them and I was delighted it turned out delicious. Not all my experiments do! Replacing whole milk with almond milk also makes this chilled Thandai drink lighter in calories, higher in Vitamin E and overall a good source of Calcium. You can of course switch the almond milk out for regular whole or 2% milk. 

As I was testing this recipe in my kitchen I knew I had to make it kid-friendly. Knowing my kids’ penchant for ice cream, I thought that would be a good option. Almond milk ice cream works really well, in a kulfi-like way. A little more crystalline than regular milk but oh so refreshing! After all Holi hai!

Indian festive drink recipe | Vegan, dairyfree Indian dessert | Maple and Marigold

Thandai Drink and Icecream

Ingredients

For the Milk:
Almond Milk – 4 cups (use regular whole or 2% milk if you like)
Sugar – 3 tbsp
Saffron – 5-6 strands
Cardamom pods – 10
Black peppercorns – 1/2 tsp
Fennel seeds – 1 tbsp

For the Nuts and Seed topping:
Almonds – 20
Pistachios – 20
Sunflower seeds – 2 tbsp

Method

  1. Heat almond milk along with all the spices except for the saffron. As soon as it starts to boil, turn the heat to medium and let it simmer for 20 minutes.
  2. Add saffron and let the colour steep and the flavours infuse. Simmer another few minutes.
  3. Take this time to roast the nuts and seeds in a pan. Med-Low heat is best for this since the sunflower seeds will burn. Let them cool.
  4. With a rolling pin, coarsely crush the nutty mixture. You can use a strong quality Ziplock bag or aluminium foil to hold the mixture together.
  5. Divide the Thandai milk in two parts. Make ice cream with one half. I used a flower shaped silicone mould to get the pretty shape, and I was able to pop the ice cream out.
  6. Serve it with crushed nuts and seeds.
  7. Chill the remaining milk overnight.
  8. When you’re ready to serve, sieve into pretty glasses and top with the nutty mixture.
  9. Thandai - an Indian festive drink | Vegan, dairyfree Indian dessert | Maple and Marigold

Questions + Comments

Subscribe
Notify of
3 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Turn it up: 7 Essential Spices For Your Pantry | Maple and Marigold
7 years ago

[…] the seeds that have the aroma and are used in a variety of dishes. Sweet and savoury, entrees, desserts and beverages. It’s warm flavour and aroma will take you to a slower, happier place. Not […]

5 Reasons Everyone Should Learn About Holi - All Done Monkey
7 years ago

[…] As with so many holidays, Holi is a time of eating special foods, like the gujia pastry or the refreshing spiced milk drink thandai (you can also make a dairy-free version). […]

salmadinani
6 years ago

That looks so delicious!!

About Puneeta

Author, Educator, Speaker

Puneeta is a writer, food advocate and guide for those who seek earth-friendly, delicious solutions that work for real life.

Puneeta Chhitwal-Varma, Food Writer, Climate Advocate, New cookbook - Good Food, Healthy Planet - out April 2024
Puneeta Chhitwal-Varma
Photo by Diana Muresan
Staying Grounded logo

Inspiration for living an abundant, delicious and doable life that brings people and planet closer together.

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.
Tree--Pledge_01--Maple_and_Marigold

Use what you have, reuse what you can, reduce what you throw away, and repurpose the rest.

Good Food, Healthy Planet book

New cookbook to help people choose low-waste, good-for-us food.

Good Food, Healthy Planet

Your Kitchen Companion to Simple, Practical, Sustainable Cooking  

Staying Grounded logo

Subscribe to the newsletter

Sign up to receive our weekly-ish newsletter about food, people and stories, and the science behind it all. You'll also receive excerpts from Puneeta's debut cookbook, Good Food, Healthy Planet.

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

We won't send you spam. Unsubscribe at any time.