Boozy thandai, rose, fennel & almond milk cocktails

Name: Boozy thandai, rose, fennel & almond milk cocktails
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 500 ml unsweetened almond drink; 4 tbsp chopped almonds; 2 tbsp sunflower seeds; ½ tbsp fennel seeds; 6 black peppercorns; 8 green cardamom pods; 1 - 3 tsp Nielsen-Massey Rose Water, to taste; 2 tbsp golden caster sugar; 50 ml gin or vodka; Crushed ice, to serve; Saffron, to serve; Dried rose petals, to serve

No Holi is complete without thandai, meaning cooling, and Mallika Basu's version gets a grown-up twist with gin or vodka. Traditionally, white poppy seeds and melon seeds are used to thicken full-fat milk before straining and mixing with rose water and sugar, but she used a smoothie maker, ingredients you’re likely to have handy and vegan-friendly almond milk alternative for themed cocktails guaranteed to get the party started.

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Makes2
CourseDrink
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

500ml unsweetened almond drink
4 tbsp chopped almonds
2 tbsp sunflower seeds
½ tbsp fennel seeds
6 black peppercorns
8 green cardamom pods
1 - 3 tsp Nielsen-Massey Rose Water, to taste
2 tbsp golden caster sugar
50ml gin or vodka
Crushed ice, to serve
Saffron, to serve
Dried rose petals, to serve

Method

Place the almond drink, almonds, sunflower and fennel seeds, peppercorns, cardamoms, rose water and sugar in a blender or smoothie maker and blitz until smooth.
Strain into a jug, removing any bits remaining in the sieve. You can serve these over ice in cocktail glasses adding 25ml gin or vodka to each one, and topping with rose petals and a few strands of saffron. Alternatively, place the jug on the table with a bowl of crushed ice, the spirits and the garnishes, for each person to mix their own.