Himachal Thandai Almond Saffron Poppy Cooling Mountain Drink

Ingredients

• 2 cups full-fat cold milk
• 12 almonds — soaked overnight, peeled
• 8 cashews — soaked 1 hour
• 1 tsp white poppy seeds (khus khus) — soaked 30 minutes
• 1/2 tsp fennel seeds
• 1/4 tsp cardamom powder
• A generous pinch of saffron soaked in 2 tbsp warm milk
• 2 tbsp sugar or to taste
• 1/4 tsp black pepper — freshly ground
• Ice cubes

Method

1. Drain soaked almonds and peel. Drain cashews and soaked poppy seeds.
2. Blend soaked almonds, cashews, poppy seeds and fennel seeds with 1/4 cup of the cold milk until completely smooth — blend for 2 full minutes.
3. Add remaining cold milk, cardamom powder, saffron-infused milk, sugar and black pepper. Blend for 1 minute.
4. Taste and adjust sugar.
5. Strain through a fine sieve for a completely smooth silky drink.
6. Press the almond paste firmly through the sieve.
7. Add ice cubes. Stir. Serve immediately in tall glasses.
8. Pour into glasses or cups. For hot drinks, warm the cup first by rinsing with hot water. For cold drinks, add ice just before serving. Serve immediately.