Thandai Mai-tai Recipe

Toast & grind

Lightly toast almonds, cashews, pistachios and melon seeds in a dry skillet over medium-low heat for 2–3 minutes until fragrant — watch carefully so they don't brown. Transfer to a plate to cool.

Dry-toast fennel seeds and black peppercorns in the same skillet for 30–45 seconds until aromatic. Remove and cool.

Once cooled, add the toasted nuts and seeds, cardamom seeds (crushed from pods), saffron threads, and dried rose petals (if using) to a small blender or spice grinder. Pulse to a coarse powder.

Add 1/4 cup water and blend until a smooth, slightly thick paste forms (stop and scrape sides once or twice). The paste should be spreadable but not watery. Adjust texture with up to 1–2 tbs more water if necessary.

Taste the paste and, if desired, add a tiny pinch of sugar to balance. Reserve 2 tbs of paste for each cocktail (recipe quantities make roughly 4–5 servings of paste for 4 drinks).

In a bowl or jug, combine chilled whole milk, sweetened condensed milk, sugar, and rose water. Whisk until sugar is dissolved and mixture is smooth.

Stir in the saffron-soaked warm water (saffron threads soaked in 1 tablespoon warm water for 5–10 minutes earlier) and whisk again. Chill in refrigerator until ready to mix with spirits (or use immediately over ice for a cold cocktail).

Fill a cocktail shaker with ice (about 1 cup).

Add 2 tablespoons thandai paste to the shaker (adjust 1.5–2 tbs to taste for spice intensity), 1.5 oz white rum, 0.5 oz almond liqueur, 0.25 oz orange curaçao, and the chilled thandai milk mixture (about 4–5 oz or enough to nearly fill the shaker). If you prefer sweeter, add up to 0.5 tbs simple syrup.

Shake vigorously for 12–15 seconds until well chilled and lightly frothy from the milk and paste.

Strain into a tall chilled glass filled with fresh ice. Use a fine-mesh strainer to remove any nut particles; if you prefer a silkier drink, double strain through a fine sieve or cheesecloth.

Optional: Float 0.5 oz dark rum over the back of a spoon onto the drink for a traditional Mai-Tai dark-rum float.

Sprinkle slivered almonds and crushed pistachios on top. Add one saffron thread or an edible rose petal for aroma and presentation.

Serve immediately with a straw and an extra small spoon for any paste sediment. Stir before drinking to incorporate the float if used.