Thandai Smoothie
Cool Holi-inspired almond-spice smoothie with plant milk. Festive, refreshing, and caffeine-free.
Traditional thandai is a spiced nut drink for Holi and warm afternoons. This smoothie version uses soaked nuts, fennel, cardamom, pepper, and plant milk—fully plant-based and blender-friendly.
Serve cold over ice for festivals, or as a weekend craving drink. Adjust pepper for a gentle heat.
Nutrition
Per 1 glass (half recipe)
- Calories
- 220 kcal
- Protein
- 10 g
- Carbs
- 18 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary
plant based · gluten free · no onion no garlic
Protein sources
soy milk · almonds · seeds
Ingredients
- 12 cups Cold Soy or Almond Milk
- 212 Almonds, soaked
- 31 tbsp Melon Seeds or Cashews
- 41 tsp Fennel Seeds
- 54 Green Cardamom pods
- 61/2 tsp Black Pepper
- 71 tbsp Jaggery or Maple Syrup
- 8Pinch of Saffron (optional)
- 9Ice cubes
- 10Rose petals or extra nuts to garnish (optional)
Instructions
- 1
Blend soaked almonds, seeds, fennel, cardamom seeds, pepper, sweetener, and 1/2 cup milk to a smooth paste.
Soaking almonds 2–4 hours (or overnight) improves creaminess.
- 2
Add remaining cold milk, saffron, and ice. Blend until frothy.
Freshly cracked cardamom and pepper taste brighter than old ground spices.
- 3
Taste for sweetness and spice. Strain for a silkier drink if desired.
Straining is optional—unstrained is more filling and higher fiber.
- 4
Pour into glasses and garnish.
Keep pepper mild for kids; adults often like a noticeable kick.
Festival service
- Make a thandai paste concentrate ahead; thin with milk when guests arrive.
- Offer a sugar-free version sweetened only with dates.
- Add a tiny pinch of dried ginger for winter evenings.
Protein boost
- Use soy milk as the base.
- Add a scoop of unflavored or vanilla plant protein.
- Include hemp seeds in the blend.