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Thadal - Spiced Almond Refresher

A cleaned up version of this creamy and refreshing summer drink is a nod to my Sindhi Pakistani roots. Kinda like almond milk with a kick. If you are a fan of chai or turmeric lattes, you will probably love this easy chilled caffeine-free, sugar-free and dairy-free summer drink.
Prep Time10 minutes
Soaking12 hours
Course: Drinks
Keyword: dairy free, gluten free, keto, Paleo, sugar free, Vegan, Vegetarian, Whole30
Servings: 6 cups

Ingredients

Thadal Base

  • 1/4 cup raw almonds (about 25-35 almonds)
  • 2 tsp fennel seeds (saunf)
  • 4-5 cardamon pods (elaichi)
  • 10 black peppercorns
  • 1/2 tsp cumin seeds (white zeera)
  • 2 tsp coriander seeds
  • 2 tsp poppy seeds (khash khash)
  • 2 tsp melon seeds (char maghaz)
  • 4 cups filtered water
  • 4 seeded dates (optional)

For Serving

  • 2/3 cup filtered water
  • 1/3 cup thadal concentrate
  • 1 tsp rose water (optional)
  • sweetener of choice - recommended: Honey or maple syrup (optional)
  • lots of ice

Instructions

Thadal Base

  • In a large bowl or jug, soak all the ingredients and set aside at room temperature for at least 6 hours. Preferably overnight.
  • Pour the soaked ingredients and water into a food processor or high-powered blender (I used a vitamix). Blend for 2-3 minutes till all the ingredients are well blended and there are no more large pieces visible.
  • Using a thin kitchen towel, cheese cloth or a nut milk bag over a clean jug, pour out the blended liquid. Squeeze the cloth to get out the remaining liquid from the pulp.
  • Repeat this straining and sqeezing process at least 3 to 4 more times to make sure you get out any remaining solids in the thadal base. The remaining liquid will look like a watered down almond milk and smell refreshing like all those spices!
  • Discard the pulp left in the cloth (or you can save the pulp to turn into almond based spiced cookies - see my recipe notes below)*. Pour the liquid thadal base into a jug or jar with a lid and refrigerate till ready to use.
  • This thadal base can be stored in the fridge for up to 4 days. Or freeze for much longer and defrost when you are ready to drink.

To Serve

  • Pour 1/3 a cup of the thadal base into a glass. Add lots of ice, 1 tsp of rose water (if using) and add more water to fill the glass. Add your sweetener of choice or serve straight up for a creamy chilled treat.

Notes

*Save your almond spice pulp after straining out the thadal. This pulp can be dried out in the oven and turned into a spiced almond meal which you can turn into cookies (recipe coming soon). Or scoop one or two spoonfuls into your next curry when cooking, to really up the spice flavour.
*if you want to sweeten with sugar, I recommend making a simple syrup first so the sugar dissolves faster into the chilled drink. To make a simple syrup just dissolve 1/4 cup sugar in 1 cup water and bring to a boil. Once the sugar has dissolved your simple syrup is ready. Add as much simple syrup as desired into the thadal to reach your desired sweetness.