Thandai Mai-tai Recipe
Make Thandai Mai-tai Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Thandai Spice Syrup
Cocktail Assembly
Method
Thandai Spice Syrup
- 1
Toast & soak seeds
Lightly toast the almonds, pistachios, melon seeds and fennel seeds in a dry skillet over medium heat for 1–2 minutes just until fragrant. Remove from heat and let cool slightly. Place toasted nuts and seeds in a small bowl and cover with 1/2 cup of the cold water. Let soak 20 minutes to soften.
- 2
Crush cardamom & pepper
Crack the green cardamom pods to expose the seeds and lightly crush them along with the black peppercorns using the flat side of a knife or a mortar and pestle to release aroma.
- 3
Blend to a fine paste
Transfer the soaked nuts/seeds and their soaking water to a blender. Add the crushed cardamom and pepper, saffron threads, and rose water. Blend on high until a very smooth, slightly creamy paste forms, about 45–60 seconds. Add up to the remaining 1/4 cup cold water, a tablespoon at a time, if needed to help blending.
- 4
Make the syrup
In a small saucepan combine the whole milk and sugar. Warm over low heat, stirring until sugar dissolves and the milk is just below simmer (do not boil), about 3–4 minutes. Remove from heat and whisk in the nut-spice paste until fully incorporated. Let the mixture steep for 10 minutes off heat to develop flavor.
- 5
Strain & chill
Strain the thandai mixture through a fine-mesh sieve or double-layered cheesecloth into a clean container, pressing on solids to extract as much liquid and flavor as possible. Discard solids. Cool to room temperature, then refrigerate at least 30 minutes. The resulting syrup should yield about 3.5–4 ounces (100–120 ml) and be ready for cocktails. Keep refrigerated and use within 3 days.
Cocktail Assembly
- 6
Prepare glass and ice
Fill a double old-fashioned or tiki glass with crushed ice to chill while you build the cocktail.
- 7
Combine ingredients
In a cocktail shaker add the dark rum, light rum, orange curaçao, fresh lime juice, 1.25 oz thandai spice syrup, and the optional 0.5 oz milk if you prefer a creamier Mai-Tai style. Add a handful of crushed ice to the shaker.
- 8
Shake
Shake vigorously for 10–12 seconds until the outside of the shaker is cold and the mixture is well chilled and slightly frothy from the milk (if used).
- 9
- 10
Garnish & finish
Garnish with a sprinkle of chopped pistachios, a few saffron threads across the top, and a lime wheel on the rim. Serve with a straw and small spoon for the nutty syrup at the bottom.
