Festive Thandai with Almond Slivers and Dairy Milk Chocolate

Thandai is synonymous with Indian festivals like Holi and Maha Shivratri. It's a cooling, fragrant drink that blends nuts, seeds, and aromatic spices with milk for an energizing treat. But what if you could add a modern chocolatey indulgence to this traditional drink? Enter the thandai with almonds and Dairy Milk twist, a festive fusion that brings together age old flavors and the creamy comfort of India’s favorite chocolate bar. This version adds shaved almond slivers for texture and melted Dairy Milk chocolate for an unexpected yet irresistible finish. Perfect for summer gatherings, post dinner treats, or special occasions, this thandai is easy to make and guaranteed to impress.

Ingredients:

• 2 tbsp almonds (plus more for garnish)
• 1 tbsp cashews
• 1 tbsp pistachios
• 1 tbsp melon seeds
• 1 tsp poppy seeds
• 1 tsp fennel seeds
• ½ tsp black peppercorns
• 5 green cardamom pods
• ½ inch cinnamon stick
• A pinch of saffron strands (optional)
• 1 tbsp rose petals (dried or fresh)
• 2 tbsp warm water (for grinding)
• 3 cups full fat milk
• ¼ cup sugar (adjust to taste)
• 1 tsp rose water
• ½ tsp kewra water (optional, for a floral touch)
• 60 g Cadbury Dairy Milk chocolate
• 2 tbsp milk or cream
• 2 tbsp almond slivers (lightly toasted)
• Extra grated or melted Dairy Milk chocolate
• Rose petals or saffron threads (optional)

Method:

• In a bowl, soak the almonds, cashews, pistachios, melon seeds, poppy seeds, fennel seeds, black peppercorns, cardamom pods, and cinnamon in warm water for at least 2 hours or overnight. Once soaked, peel the almonds and drain the mixture.
• Add the soaked ingredients to a blender along with rose petals and saffron, if using. Add 2 tablespoons of warm water. Blend into a smooth, fine paste. Add a bit more water if needed, but keep it thick and concentrated. Strain the paste through a fine mesh or muslin cloth for an extra smooth drink.
• In a saucepan, bring milk to a gentle boil. Add the sugar and stir until completely dissolved.

• Reduce the heat to low and stir in the prepared thandai masala paste. Simmer on low for 5 minutes, allowing the spices and nuts to infuse into the milk. Stir continuously to avoid sticking or curdling.
• Turn off the heat and add rose water and kewra water, if using.
• Allow the mixture to cool to room temperature.
• While the thandai is cooling, melt the Dairy Milk chocolate with 2 tablespoons of milk or cream in a small saucepan or microwave in 20-second bursts. Stir until smooth and glossy.

• Once the thandai base is cooled slightly, but not fully cold, stir in the melted chocolate. Mix thoroughly to distribute the chocolate flavor evenly without overpowering the spice notes. This creates a rich, mellow undertone that enhances the creamy texture of the thandai with a subtle sweetness from the Dairy Milk twist.
• Pour the prepared chocolate thandai mixture into a jug or bottle. Refrigerate for at least 4 hours, or until well chilled. The chilling time helps the flavors to deepen and blend beautifully.
• You can also prepare this a day in advance and store it in the refrigerator for up to 3 days.
• Before serving, stir the thandai well to redistribute any settled spices. Pour into glasses and top with toasted almond slivers, a sprinkle of grated Dairy Milk chocolate, and a few dried rose petals or saffron strands for a festive finish.

• Serve chilled, ideally in earthen cups or glass tumblers for that nostalgic touch. Serve with a side of mathri or dry snacks. The sweet and spicy flavor of thandai pairs beautifully with mildly salty snacks during Holi or springtime gatherings. Or top with a scoop of vanilla or kesar ice cream for a luxurious thandai float. You can also pour the thandai into kulfi molds or popsicle trays and freeze for a summer treat with a twist.

• Always store thandai in a glass or ceramic container for the best flavor retention. Shake or stir before each serving, as natural separation is normal. Avoid storing for more than 3 days, as the freshness of the nuts and spices begins to fade.

Tips:

• For the base, instead of full fat milk, you can also use another type, like skimmed milk, half and half, or even a non dairy version like almond milk.