Thandai (Spiced Almond Milk) and Thandai Lassi (Yogurt Drink). vegan glutenfree

Print Friendly and PDF


Hope you all had a colorful and safe Holi. More about Holi and sweets and savories made during the festival on the previous post.

Thandai is a drink served during the festival. The poppy seeds and other spices in the drink cause a cooling/freshening effect after drinking it. The onset of Spring in North India usually means a good amount of heat. So this is the drink to help with the changing weather!
Thandai is usually made with full fat milk and ground almonds. This is a quick and more delicious version of the Thandai. No straining or cooking needed! Make some spice, add ground cashew and some chilled Almond Milk!

I also made some Thandai Lassi! Lassi is usually made by blending yogurt with water until frothy, and made sweet or savory. This Lassi is made with Coconut Milk Yogurt and the Thandai spices. Use spices and sweet to preference.


Method:
Dry Grind the following spices and keep. You can also make a larger quantity to use and edit the quantities to your preference.
1/8 tsp cardamom powder or 1 green cardamom
1/2+ tsp poppy seeds
1/8 tsp fennel seeds
2 black peppercorns
1/4 tsp saffron
a few dry watermelon seeds 

Dry grind
1/4 cup raw cashews as fine as possible. 

Thandai:
In a blender, add the ground cashew and spice mix, add 1/2 cup Almond milk and blend well until smooth.
Add about 1 cup more almond milk and raw sugar as needed (1.5-2 Tablespoons raw sugar or maple or dates). Blend and chill for at least an hour, to let the spices infuse in the drink.
Give it a mix before serving. Garnish with chopped pistachios and a few saffron strands.
If you have rose water or pistachio essence, add some to taste.

Lassi:
In a blender, add the ground cashew and spice mix, add 1/2 cup almond milk. Blend well until smooth. Refrigerate for at least an hour so the spices can infuse the almond milk.
To the chilled spice and almond milk mix, Add 1/2-3/4 cup of non dairy yogurt and 1/2 cup of water(less or more to preference for lassi consistency), 1.5 Tablespoons raw sugar or to taste, and blend. Add more or less water for needed consistency of Lassi. Serve immediately!

For a larger batch of the spice mix. Dry grind and keep in airtight container, refrigerated for a few days.
1/2 tsp cardamom powder or 2-3 green cardamom(elaichi)
2 tsp poppy seeds (khus khus)
1 tsp fennel seeds (saunf)
5-6 black peppercorns( kali mirch)
3/4 tsp saffron (kesar)
1 teaspoon watermelon seeds(magaj)



50 comments:

  1. I've never tried anything like this - sounds interesting! I bet that lassi tastes really good with the coconut yogurt!

    ReplyDelete
  2. My husband would LOVE this drink, he always orders lassi when we eat Indian, but we have great problems getting the coconut products in the UK, I've never seen the yogurt. Do you need to add yogurt or could you use something else?

    ReplyDelete
    Replies
    1. Thanks Vicky. There are 2 variations you can make.. the first one is just thandai with almond milk, the other lassi has yogurt. Lassi usually means yogurt drink. You can culture your own yogurt. I just add a little active culture to either thick cashew milk or coconut milk, and keep it in a warm place covered with cloth.

      Delete
    2. I might make coconut milk using dessicated coconut. I just meant, since you added the water, if you could make a comparable drink without the yogurt? Sorry it wasn't clear! So thandai is probably the answer, thank you!

      Delete
    3. I obviously didn't read it properly! Sorry!

      Delete
    4. no probs. the lassi has water to thin it a bit. hope you all like the thandai. use any non dairy milk.:)

      Delete
  3. Thanks Richa this recipe looks yummy!

    I have always made thandai with all the masala just with regular milk.

    Since we do use almonds in there I know almond milk would work great too will have to try for sure

    ReplyDelete
    Replies
    1. Thanks Archena. The almond milk and cashews make it a nice and creamy mix,so dairy milk is not needed. Hope you like this version!

      Delete
  4. I think I would chug that entire glass in one gulp, it looks/sounds so good! Maybe next year I will celebrate Holi, seeing that I missed it this year. I will bring some rainbow donuts to share :)

    ReplyDelete
    Replies
    1. I bet you would.. though it is quite creamy to really chug in one go:)
      Oh yes, get them donuts! and we will put the same colors on you and we all will be one big colorful camouflage!

      Delete
  5. Looks delicious and refreshing drink

    ReplyDelete
  6. Both drinks look delicious! This is compelty new to me, but I love the idea of adding spices to a cool milk drink. My kids love almond milk and I look froward to suprising them with these drinks on a warm day.

    ReplyDelete
    Replies
    1. Thanks Alea. The warm saffron and cool poppy make this into a rich, cool and filling drink! Let me know how you all like it.

      Delete
  7. Awww Richa, no bhaang? ;) ;)
    Love the first pic!

    ReplyDelete
    Replies
    1. Thanks Nisha.. haha.. i know hubbs would be so happy if i said bhang! i am sure he slipped in some of his scotch in the evening batch ;)

      Delete
    2. LOL =)
      I would slip in some too; sadly my hubby doesn't drink :P

      Delete
  8. wow..lovely presentation and nice clicks..

    ReplyDelete
  9. this is the first vegan thandai i am seeing, looks awesome!

    ReplyDelete
  10. first time seeing vegan recipes for thandai and thandai lassi.... just loved it. i must try some vegan recipes now.... but i don't get any vegan ingredients here. and i am very lazy to make them at home.

    ReplyDelete
    Replies
    1. Dassana, I try a few new packaged things here since they are so easily available and then eventually start making everything at home to avoid all the added ingredients.
      You probably get coconut milk easily right.. It works like regular milk for yogurt and other needs! We sometimes dilute it with almond milk. Any nut milk is easier in india with all the powerful blender! Just soak and blend!

      Delete
    2. alright. i sometimes make coconut milk at home. coconut milk is easy and so is any nut milk. and for the vegan yogurt, i will check the link you gave on your fb page.

      one question richa. i was vegan for almost a year. at this time i would have soy milk and i just did not like the indian brands and especially the taste. at this time i did not know about the nuts milk.

      is something wrong with the soy beans?... i don't see you adding soy milk in any of your vegan drinks.... any issues with the soy milk that is sold outside especially in india?

      Delete
    3. Mainly because i dont like the taste. :) there are lots of controversies with soy.. 98% soy in the US is genetically modified. Also excessive consumption of soy in any form other than naturally fermented is linked to certain health problems like thyroid and such. Though soy is also beneficial in some ways.
      We already end up consuming soy in processed goods unknowingly(soy lecithin is used in pretty much everything to keep things like buttery spreads from separating etc).We eat fermented soy like tempeh, miso. I try to avoid the highly processed versions. like soy milk, soy based cheeses, and even tofu. Hope this helps.

      Delete
    4. thanks a lot for this info richa :-)

      Delete
  11. first of all, i love the idea of celebrating holi. i think i will celebrate next year, and DEFINITELY make this drink and gulp it down in a matter of seconds. the spice mix sounds absolutely delicious. i may make it this weekend..i just can't wait until next year!

    ReplyDelete
    Replies
    1. Thats what we did.. You can try with less spice first.. since the poppy seeds together with the pepper has quite a strong cooling spice effect!:) I also froze some today to dig into a tub later!:)

      Delete
  12. This looks delicious..Totally YUMMY

    Aarthi
    http://www.yummytummyaarthi.com/

    ReplyDelete
  13. I have had the milk version of this drink before. The Yogurt version sounds so cooling to the stomach and the mind. Shall try it soon.

    ReplyDelete
    Replies
    1. Thanks for dropping by.. Yes the yogurt version is lighter and if you like lassi.. you like it even more:)

      Delete
  14. Richa, this looks so good, love the photography also. Where do you get the coconut milk yogurt? Is it possible to make your own?

    ReplyDelete
    Replies
    1. I usually get the Turtle mountain SoDelicious Coconut mill yogurt from whole foods. I think it should be available in smaller stores too.
      To make your own with canned coconut milk see http://www.lexieskitchen.com/lexies_kitchen/2011/10/4/dairy-free-coconut-milk-yogurt-recipe.html
      i havent tried it yet. some friends in india just add some live cultures to the thick coconut milk and it works just like regular yogurt.

      Delete
  15. Come summer and I make this huge quantity or Thandai to drink every other time :)

    ReplyDelete
  16. Oh wow- that first pic is absolutely gorgeous! This looks yum...

    ReplyDelete
  17. This drink sounds like a real treat! And I agree, your pictures are mouthwatering!

    ReplyDelete
  18. Oh this sounds so good, I love almond milk! The addition of the cardamom sounds so delicious:-) I have never heard of watermelon seeds being consumed, that is intriguing:-) Sending hugs, Terra

    ReplyDelete
  19. Oh my gosh!!! This is so awesome! I love cardamom, poppy seeds, fennel, cashews... would never have put them in a drink though. So good!

    ReplyDelete
    Replies
    1. Thanks Hannah! put them in and try it!:)

      Delete
  20. What a wonderful lassi recipe! I love the photo of the lassi with the orange background. I may give this a try — minus the fennel. Would that ruin it?

    ReplyDelete
    Replies
    1. Thanks Andrea..I dont think anything can ruin a lassi:) i mean i can drink this with just some saffron and cardamom. Do let me know when you try it!

      Delete
  21. Beautiful pics and a super-simple vegan recipe for thandai and lassi :) Happy holi!

    ReplyDelete
    Replies
    1. Thanks Swati.. Happy holi to u too!

      Delete
  22. Wow! Looks refreshing! I wonder what i could use instead of cashews...maybe some homemade yogurt...not sure i'll get it to be as thick. But the spices seem interesting. :)

    ReplyDelete
    Replies
    1. Thanks Lovlie! You can add any powdered nut.. or even oats.. though with oats, you should probably add them before serving else it will feel slimy. Or just make mix the ground spices with yogurt and let them infuse without blending the yogurt. and blend with more yogurt before serving!

      Delete
  23. Wow, this sounds incredible! I'm not very familiar with Indian dishes let alone drinks, but I see I've been missing out a lot...

    ReplyDelete
    Replies
    1. Thanks Gourmantine. Hope you try some and love them!

      Delete
  24. oooo this sounds so yum and refreshing; I am actaully picturing myself sipping on one now - in my mind it is so good!

    The first photo looks like it is set a blaze; such a neat effect!

    ReplyDelete
    Replies
    1. Thanks Heather.. I actually had only that much left to just about fit in one glass.. and dint know what to do with the picture..:)

      Delete
  25. That first picture is amazing! Makes me want this drink right now! :-)

    Shirley

    ReplyDelete
    Replies
    1. Thanks You Shirley! It is a slightly less authentic version of the traditional indian Thandai. Let me know if you do try it!

      Delete
  26. Hi Richa, I had this thandai at Kamini's yesterday and its absolutely amazing. Interestingly, a day before, I had to have the cow milk version at Holi celebrations of a relative and I hated it. Infact I became quite sick after drinking it! This Thandai is an answer to all those people who still believe that vegans cant enjoy traditional Indian sweets, cruelty free!

    ReplyDelete
    Replies
    1. That is Awesome! I know right.. its called Spiced Almond Milk when you tell anyone what thandai is... so it should be Spiced almond milk.. not cow milk:))

      Delete

All content on this blog, including the photography and written text, are my creative and hard work, owned by ©Richa Hingle, which means it is Copyrighted with All Rights Reserved. Links and excerpts can be used with credit and a link back to the blog. Recipes, Ingredients, Method, Photography CANNOT be Copied or republished. No work from this blog may be used for republishing and for commercial purposes without our permission. Please contact richahingle (at) gmail (dot) com for permission, questions and inquiries. Thank you.
 

Meet The Author


Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.


Get the latest updates from Vegan Richa by Email!



Follow me on Facebook, Pinterest, Instagram, Twitter below