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Masala Rose Almond Thandai Cooler

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Ingredients

Adjust Servings:
2 cups unsweetened almond milk (homemade or store-bought) 2 cups unsweetened almond milk (homemade or store-bought)
2 tbsp raw almonds (soaked for 4 hours, peeled) 2 tbsp raw almonds (soaked for 4 hours, peeled)
1 tbsp raw cashews (soaked for 4 hours) 1 tbsp raw cashews (soaked for 4 hours)
1 tbsp sunflower seeds 1 tbsp sunflower seeds
1/2 tsp fennel seeds 1/2 tsp fennel seeds
1/2 tsp black peppercorns 1/2 tsp black peppercorns
1/2 tsp cardamom powder 1/2 tsp cardamom powder
1/4 tsp cinnamon 1/4 tsp cinnamon
2 tbsp maple syrup or jaggery syrup 2 tbsp maple syrup or jaggery syrup
1 tbsp rose water 1 tbsp rose water
1/2 tsp poppy seeds 1/2 tsp poppy seeds
Pinch of saffron strands (optional, for color & aroma) Pinch of saffron strands (optional, for color & aroma)
1/2 tsp dried edible rose petals (plus more for garnish) 1/2 tsp dried edible rose petals (plus more for garnish)
1/4 tsp freshly grated nutmeg 1/4 tsp freshly grated nutmeg
ice cubes, as needed Ice cubes, as needed

Nutritional information

180 kcal
Calories
6 g
Protein
10 g
Fat
18 g
Carbohydrates
3 g
Fiber
9 g
Sugar
300 mg
Calcium
2 mg
Iron

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Masala Rose Almond Thandai Cooler

A Chilled Indian-Inspired Beverage Infused with Spices, Rose & Nutty Goodness

Features:
  • Budget-Friendly
  • Gluten-Free
  • High-Protein
  • Kid-Friendly
  • Quick & Easy
  • Superfoods
  • Vegan
  • Whole Foods Plant-Based
Cuisine:

This refreshing vegan thandai is inspired by the classic Holi festival drink, blending cooling almond milk with Indian spices, fragrant rose water, and a hint of sweetness. It's a nutrient-rich, protein-packed treat, perfect for hot days or festive celebrations.

  • 12 minutes (plus soaking time)
  • Serves 2
  • Easy

Ingredients

  • 2 cups unsweetened almond milk (homemade or store-bought) unsweetened almond milk
    2 cups unsweetened almond milk (homemade or store-bought)
  • 2 tbsp raw almonds (soaked for 4 hours, peeled) raw almonds
    2 tbsp raw almonds (soaked for 4 hours, peeled)
  • 1 tbsp raw cashews (soaked for 4 hours) raw cashews
    1 tbsp raw cashews (soaked for 4 hours)
  • 1 tbsp sunflower seeds sunflower seeds
    1 tbsp sunflower seeds
  • 1/2 tsp fennel seeds fennel seeds
    1/2 tsp fennel seeds
  • 1/2 tsp black peppercorns black peppercorns
    1/2 tsp black peppercorns
  • 1/2 tsp cardamom powder cardamom powder
    1/2 tsp cardamom powder
  • 1/4 tsp cinnamon cinnamon
    1/4 tsp cinnamon
  • 2 tbsp maple syrup or jaggery syrup maple syrup
    2 tbsp maple syrup or jaggery syrup
  • 1 tbsp rose water rose water
    1 tbsp rose water
  • 1/2 tsp poppy seeds poppy seeds
    1/2 tsp poppy seeds
  • Pinch of saffron strands (optional, for color & aroma) saffron strands
    Pinch of saffron strands (optional, for color & aroma)
  • 1/2 tsp dried edible rose petals (plus more for garnish) dried edible rose petals
    1/2 tsp dried edible rose petals (plus more for garnish)
  • 1/4 tsp freshly grated nutmeg nutmeg
    1/4 tsp freshly grated nutmeg
  • Ice cubes, as needed ice cubes
    Ice cubes, as needed

Directions

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Blend soaked nuts, seeds, and spices with almond milk, sweetener, and rose water until smooth. Serve chilled over ice, garnished with rose petals. For a nut-free version, substitute sunflower and pumpkin seeds for the almonds and cashews. Adjust sweetness to taste. This drink can also be made ahead and chilled in the refrigerator for up to 2 days.

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Steps

1
Done

Soak almonds and cashews in water for at least 4 hours. Drain and peel almonds.
2
Done

In a small pan, lightly toast sunflower seeds, fennel seeds, black peppercorns, poppy seeds, and saffron (if using) for 1-2 minutes until fragrant. Let cool.
3
Done

Add soaked nuts, toasted seeds and spices, cardamom powder, cinnamon, nutmeg, rose petals, and almond milk to a blender.
4
Done

Blend until completely smooth.
5
Done

Add maple syrup or jaggery syrup and rose water. Blend again to combine.
6
Done

Strain mixture through a fine mesh sieve or nut milk bag for a silkier texture (optional).
7
Done

Pour into glasses over ice. Garnish with extra rose petals and a pinch of saffron if desired.

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