Ingredients

For the thandai masala:

• 2 tablespoons char magaz (melon seeds)
• 1 tablespoon white poppy seeds
• 2 teaspoons fennel seeds
• 2 teaspoons ground cardamom
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon saffron threads
• 1/4 cup raw almonds
• 1/4 cup raw cashews
• 1/4 cup raw pistachios
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt

For the thandai milk:

• 2 cups whole milk or unsweetened plant milk, divided
• 1/4 cup thandai masala, plus more for garnish
• 2 tablespoons maple syrup or sweetener of choice
• 2 ice cubes
• Dried rose petals, for garnish (optional)

1. Make the thandai masala:
2. Place 2 tablespoons melon seeds, 1 tablespoon white poppy seeds, 2 teaspoons fennel seeds, 2 teaspoons ground cardamom, 1/2 teaspoon black peppercorns, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon saffron threads in a spice grinder and grind into a fine powder, about 20 seconds. Transfer to a medium bowl.
3. Grind the following one at a time in a spice grinder into a coarse powder, about 5 seconds each, and transfer to the bowl of spices: 1/4 cup almonds, 1/4 cup cashews, and 1/4 cup pistachios. Add 1 tablespoon granulated sugar and 1/2 teaspoon kosher salt to nuts and spices and stir to combine.
4. Make the thandai milk:
5. To make the drink, bring 1/2 cup of the milk to a simmer in a small saucepan over low heat, about 2 minutes. Remove from the heat, add 1/4 cup of the thandai masala, and let steep for 5 minutes.
6. Pour into a high-speed blender, then add the remaining 1 1/2 cups milk, 2 tablespoons maple syrup, and 2 ice cubes. Blend for 30 seconds and pour into a glass. Alternatively, shake everything together in a cocktail shaker or sealed mason jar. Pour into glasses, sprinkle with more thandai masala and garnish with dried rose petals if desired, and serve immediately.