How to Make Authentic Bhang Thandai for this Holi!
Discover the cooling complexity of India’s most storied infusion.
Here is a rich and aromatic recipe for Bhang Thandai, adapted from Cannabis: A Global History by Bradley J. Borougerdi. This spiced nut milk balances the earthy notes of cannabis with fragrant cardamom, fennel, and rosewater, offering a sophisticated look at how this botanical has been prepared for centuries.
Total time
10 minutes
Prep time
Overnight soak, chill time: 6 hours
Amount
4-5 people, 1 Litre serving
Ingredients
- 45 g whole raw almonds
- 1 tbsp shelled pistachios
- 1 tbsp raw cashews
- 3 green cardamom pods (or 1⁄2 tsp powdered)
- 1 tsp fennel seed
- 10 peppercorns
- 1⁄4 tsp ground turmeric
- 3⁄4 tsp bhang powder or ground cannabis
- dash of sea salt
- 1 litre whole milk (you can substitute half cream for some of the milk)
- 3 tbsp honey
- 1 tsp rosewater
- To make the masala mixture, soak nuts and cardamom pods (if using) in a small bowl of water overnight, then drain. Alternatively, soak them in boiling water for an hour. Do not use roasted or salted nuts.
- Add soaked nuts and pods to the bowl of a food processor, then add ground cardamom (if not using pods), fennel seeds, peppercorns, turmeric, cannabis and salt. Pulse just until paste is formed.
- Heat milk in a saucepan until warm, then stir in the honey and masala. Bring to a low simmer, stirring occasionally, for about 10 minutes. Do not boil.
- Remove from heat and stir in the rosewater. Cover and let steep for an hour, then strain through a fine mesh strainer to remove masala mixture.
- Chill at least six hours before serving with ice and diluting with more milk if desired. Garnish with some ground nuts or rose petals.
Cannabis
by Bradley J. Borougerdi
Pre-order now
A treasure trove of obscure anecdotes and vibrant illustrations, Cannabis offers a nuanced take on how the story of this multidimensional plant is inextricably intertwined with that of human civilization.
Pre-order now
