Thandai is a milk-based drink that is traditionally made in India during the colourful festival of Holi. The drinks are made with milk, along with the paste of ground seeds and nuts, and plenty of spices. Thandai is often made with bhang (also known as marijuana) but I won't be offering any recipes for that particular variety.

Here are a few spicy thandai recipes to jazz up your next glass of milk. All of these recipes call for whole spices, unless otherwise mentioned.

Thandai Recipe #1

• 15 almonds
• 2 tsp anise
• 8 cardamom pods
• 12 tsp sugar
• 1 tsp peppercorns
• 2 tsp cumin
• 1 ¼ cup water
• 1 ½ cup milk

Grind all spices, and also grind almonds (separate). Mix together until well combined in a small mixing bowl. Stir in water and milk. Strain through cheesecloth to remove all pieces of spices. Serve cold over ice.

Thandai Recipe #2

• 10 almonds, soaked in water
• 6 peppercorns
• 4 cardamom pods
• 2 tsp fennel seeds
• 1 cup sweet condensed milk
• 1 ½ quarts milk

Grind spices and almonds to a fine paste, and stir together with both milks until well blended. Strain out the spices with cheesecloth and serve over ice.

Thandai Recipe #3

• 1 cup milk
• 1 ½ quarts water
• 1 ½ cups sugar
• 1/2 tbs anise
• 1 tbs ground almonds
• 2 tsp peppercorns
• 1/2 tsp ground cardamom
• 1 tbs dry watermelon seeds
• 1/2 tbs poppy seeds
• 1/4 cup fresh rose petals

Soak dry whole spices in 2 cups of the water for at least 2 hours. Grind to make a smooth paste. Add remaining water and stir well. Strain out the spices, and then add sugar and milk. Serve cold over ice.