Recipe by Mirchi
Image by @sutinee.d
You deserve a treat. Sweet, warm and nutty. Our take on the Indian festival drink Thandai.
10 min prep
Dash of fennel seeds
Dash of green cardamom pods
70ml oat milk
15ml rose syrup
Squeeze of white chocolate sauce
Dried rose petals
– Lightly toast a teaspoon of fennel seeds and green cardamom pods in a pan for 3-4 minutes
– Pour in 1L oat milk and 100gm white chocolate sauce, stir to combine and strain the liquid well.
– Pour 15ml rose syrup into a chilled coupe glass.
– Add 50ml Mirchi and 70ml spiced oat milk in a shaker with ice. Shake well and double strain on top of the rose syrup. Garnish with dried rose petals.