Active Time

　　10 minutes

　　Total Time

　　10 minutes, plus 2 hours if chilling

　　Thandai welcomes spring during the festival of Holi. With flavors that are bright and complex from a mixture of nuts, seeds, spices, and rose petals, it’s the ideal drink for this occasion. Served in large stainless-steel cups (which have been used in India for centuries), thandai is best when it’s ice-cold.

　　Thandai is a drink traditionally served cold and unstrained, but if you prefer a smooth texture, you can blend it to ensure that all of the flavor stays in.

　　

Ingredients

1 serving

　　1 cup whole milk or unsweetened nut milk of choice

　　2 Tbsp. Thandai Masala

　　2 tsp. sugar

　　Dried rose petals and/or saffron threads (for serving; optional)

　　

Step 1

Whisk 1 cup whole milk or unsweetened nut milk of choice, 2 Tbsp. Thandai Masala, and 2 tsp. sugar in a small saucepan to combine, then bring to a boil over medium heat, whisking occasionally. Transfer thandai to a blender, if desired, and blend until smooth.

　　

Step 2

If serving cold, let cool slightly, then pour into an airtight container. Cover and chill until cold, at least 2 hours. Pour into an ice-filled glass and top with dried rose petals and/or saffron threads if desired.

　　Do ahead: Thandai can be made 2 days ahead. Keep chilled.