thandai

Thandai is a traditional milk-based beverage from the Indian subcontinent, known for its cooling properties and aromatic flavor. It is commonly associated with Holi, the spring festival, and is popular in regions such as Rajasthan, Punjab, and Uttar Pradesh, though it is prepared in many parts of India and among South Asian communities worldwide.

The base is typically full-fat milk, sometimes diluted with water or almond milk, and sweetened with sugar or honey. A thandai masala, a spice paste, is added and can include almonds, cashews, poppy seeds, fennel seeds, black pepper, cardamom, cinnamon, and saffron, often with rose petals or rose water for fragrance. The mixture is chilled and served over ice, sometimes garnished with chopped nuts or dried rose petals.

Variations exist that omit dairy or use vegan milks. Some recipes include mava (khoya) for extra richness. A widely known variant, bhang thandai, is infused with cannabis leaves or resin in certain regions; its legality varies by country and state, and it is illegal in many jurisdictions.

Thandai is characterized by its aromatic spice blend, cooling dairy base, and festive associations. It can be prepared at home or purchased ready-made in some markets, with both traditional and modern flavor adaptations.