What's Holi without Thandai? This recipe comes with a twist you'll love

Having spent a year in the pandemic, festivals have taken a muted tone. Holi was, for some, probably the last festival they spent in the old normal, before the country went into lockdown.

As a reminder of how time flies, the festival of colours is back - even as we continue to battle the pandemic, but it will look a lot different this year. But staying safe doesn't mean you can't have fun. Which is why this thandai with a vodka-twist is perfect for your stay-at-home celebrations.

Vodka Lavender Thandai Topped With Carbonated Cream

Serves: 8 to 10


Ingredients
Gluten-Free Vodka: 180 ml
Lavender essence: 100 ml
Milk: 2 ltr
Sugar: 300 gm
Cashews: 100 gm
Pistachios: 100 gm
Roasted almonds: 100 gm
Dried cranberry: 50 gm
Cream: 150 ml

Method
- In a bowl, add cashews, almonds, pistachios, cranberries, and hot water. Leave aside for 30 minutes
- Once the nuts are soaked and soft, blend till you get a smooth paste.
- Keep aside for chilling.
- Reduce 2 ltr milk to 1.5 ltr and add sugar. Blast chill.
- In a blender add the vodka, lavender syrup, reduced milk, and the nuts paste. Blend together for 1 minute
- Pour in a kulhad
- Top up with whipped cream.

(Courtesy: Dipesh Sinha, Assistant Food & Beverage Manager, Hotel Sahara Star)