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Thandai is a spiced almond milk served during the festival of Holi.  Creamy and refreshing, it is vegan and gluten free.

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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.

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

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By: Vegan Richa
Prep: 10 minutes
Total: 10 minutes
Servings: 2 servings
Course: Drink
Cuisine: Glutenfree, Indian, Vegan
a spiced almond milk served during the festival of Holi.  Creamy and refreshing, it is vegan and gluten free.
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Ground spice mix

  • 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.


  • 1/2 cup Almond milk
  • 1 cup more almond milk
  • 1.5-2 Tablespoons raw sugar
  • Garnish with chopped pistachios and a few saffron strands


  • 1/2 cup almond milk
  • 1/2-3/4 cup of non dairy yogurt
  • 1/2 cup of water
  • 1.5 Tablespoons raw sugar



  • 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.


  • 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)
Nutritional values based on one serving of Thandai


Calories: 170kcal, Carbohydrates: 15g, Protein: 4g, Fat: 10g, Saturated Fat: 1g, Sodium: 246mg, Potassium: 106mg, Fiber: 1g, Sugar: 10g, Calcium: 241mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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