There are perhaps as many sweet and savory edibles associated with Holi as there are colors in our world, and I have vegan versions of many of them on this blog, including kachori, vegan phirni, vegan malpua and vegan gulab jamun, among others. But one of my favorite foods to make around this time of year, not just because it’s so delicious and so timely but also because it’s so good for you, is this Vegan Thandai.
What is Thandai?
A Thandai translates from Hindi into a “cooling drink” and that’s exactly what this is. Traditionally, in the north of India, a thandai is sipped to celebrate the advent of summer, which can be unusually harsh in that part of the world, and to keep one healthy and fit throughout the season. A version of Thandai consumed for Holi incorporates “bhang,” a paste made from the leaves of the cannabis plant. Although cannabis is illegal in India, the traditional popularity of bhang during Holi has led to the government licensing shops in parts of north India where anyone can buy and consume it. Talk of religious loopholes. 😉
Why you will love this vegan Thandai
Delicious. There’s no bhang in my vegan Thandai but it will still hook you and reel you in. The drink is refreshingly creamy and sweet and packed with layers of flavor from nuts like almonds, cashews and pistachios and spices like fennel, poppy seeds, peppercorns and a dash of saffron. Healthy. You read that right. A Thandai is designed with specific ingredients that, together, do all sorts of good things to your body, like cool you down, improve your digestion, and infuse you with stamina. Yes, there are a few spoonfuls of sugar in this recipe but that only makes this delicious concoction go down even more delicously. And if you are a stickler you can replace the sugar with dates or maple syrup or a sweetener like stevia or erythritol. Easy to make. Most of the work here is measuring and putting the ingredients in a blender, and warming the milk. It’s incredibly easy and quite fool-proof. Everyone friendly. This vegan Thandai recipe is gluten-free and soy-free. If you are nut-free you can skip the nuts and use more pumpkin seeds (or watermelon seeds if you have them).
How to make vegan thandai
If you only have almonds with the skin on, blanch them by soaking the nuts in boiling water for ½ hour. Drain and peel–the skins should pop out quite easily. Place all the nuts, pumpkin seeds, fennel seeds, poppy seeds, peppercorns, saffron, cardamom seeds, rosewater and ½ cup of oat milk in a blender. Blend into a coarse paste. This Thandai Masala can be made up to three days ahead and stored in the refrigerator. I’ll also give you instructions below on making a dry Thandai Masala that can be stored for longer.
To make the vegan Thandai, place the remaining oat milk in a saucepan. Add the Thandai Masala and mix well. Bring the oat milk to a boil over medium-low heat. Once it boils, reduce the heat to a simmer and let the milk and nuts and spices infuse for 8 minutes. Stir frequently to ensure nothing sticks.
Stir in the sugar, turn off the heat, then add the pure vanilla extract and mix. Strain the Thandai using a fine mesh strainer. Chill. Serve garnished, if you wish, with more nuts and strands of saffron.
How to make a powdered thandai masala for longer-term storage
To make a powdered thandai masala, use storebought blanched almonds rather than making your own. Place the almonds along with the other nuts, seeds, peppercorns and cardamom in a dry skillet over low heat. Roast for 5 minutes or until the mixture is aromatic and barely changing color. Remove to a plate and let the nuts and spices cool. Place in a blender or spice grinder and blend to a fine powder. You can store this powder in a cool, dark place for up to three months. Even better, store it in the fridge.
More delicious vegan drinks
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