Badam Thandai Frappe: Easy Steps To Make This Unique Summer Drink
Thandai is an Indian milk-based drink made with bhang and milk alongside nuts and other ingredients. It is rich and creamy in nature with a sweet flavour profile.
On the other hand, frappe variation is a popular coffee drink made with instant coffee, milk, and sugar with a frothy consistency. The variation often includes two scoops of ice cream and is served in a tall milkshake mug or glass.
Explore the fusion of thandai and frappe with an upgraded modern twist through a recipe by Saloni Kukreja. Get to know how to make this easy drink with simple steps to solve on any occasion or gathering, making it a memorable event.
Explore Easy Steps To Make Thandai Frappe
Ingredients
For the Thandai Paste:
30 g almonds
30 g cashews
30 g melon seeds
20 g poppy seeds
10 g fennel seeds
3 cardamom pods
2 g peppercorns
Pinch of saffron
For the Frappe:
480 ml milk
12 g sugar
80 g vanilla ice cream
1 cup ice (approximately 120 g)
25 ml Baileys or any other Irish cream liqueur
Method:
The first step in the process is making the thandai paste, which serves as the drink's foundation. Combine the following ingredients in a bowl: 3 entire cardamom pods, 5 g peppercorns, 35 g cashews, 35 g melon seeds, 30 g poppy seeds, 10 g fennel seeds, and 35 g almonds. To combine these components into a smooth paste, they are soaked in water for a few hours or overnight.
Additionally, soaking amplifies their flavours and releases their natural oils, giving them a more profound texture. After soaking completely, the liquid is drained and put in a blender with a pinch of saffron, which gives it a golden colour and a faint flowery note. In order to obtain the ideal flavour from the nuts and spices, the components are mixed into a thick, smooth paste.
Now that the thandai paste is prepared, attention turns to preparing the frappe. 480 ml of milk is added to a blender as the base liquid. For a creamy texture, full-fat milk is ideal, but you can use any type of milk based on your preferences. 15 g of sugar is added to balance the flavours. Without masking the nuts and spices, the sugar brings forth the sweetness. After that, 80 g of vanilla ice cream is scooped in, which gives the beverage a rich, creamy texture and aids in blending it into a thick, frothy consistency. The frappe's distinctive icy texture is achieved by adding a generous amount of ice to the mixture for a chilled beverage.
Then add 25 ml of Baileys or any other Irish cream liqueur, which has undertones of chocolate and coffee, to the blender to create a smooth, velvety drink. After that, everything is combined at fullspeed until the concoction is well-blended, foamy, and smooth. The drink is aerated throughout the blending process, ensuring the flavours meld together, giving it a light texture.
The frappe's rich and creamy smoothness is then served in tall serving glasses after it has been blended. While an additional pinch of saffron improves the drink's scent and appearance, adding crushed nuts, like cashews or almonds, gives a nice crunch.
You can also rim the glass with dried rose petals and sugar, or you can add whipped cream on top of the drink. One can also try different garnishes to their liking, making the drink more unique.
Drink Responsibly. This communication is for audiences above the age of 25.
