Step 1

Place all the nuts, pumpkin seeds, fennel seeds, poppy seeds, peppercorns, saffron, cardamom seeds, rosewater and ½ cup of oat milk in a blender.

Step 2

Blend into a coarse paste. This Thandai Masala can be made up to three days ahead and stored in the refrigerator. For instructions on how to make a dry Thandai masala that can be stored for longer see notes.

Step 3

To make the vegan Thandai, place the remaining oat milk in a saucepan. Add the Thandai Masala and mix well. Bring the oat milk to a boil over medium-low heat. Once it boils, reduce the heat to a simmer and let the milk and nuts and spices infuse for 8 minutes. Stir frequently to ensure nothing sticks.

Step 4

Stir in the sugar, turn off the heat, then add the pure vanilla extract and mix.

Step 5

Strain the Thandai using a fine mesh strainer. Chill.

Step 6

Serve garnished, if you wish, with more nuts and strands of saffron.