Waitrose and Partners
Boozy thandai, rose, fennel & almond milk cocktails

Boozy thandai, rose, fennel & almond milk cocktails

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. 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.

  2. 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.

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