All your Bhang paste
¼ cup whole almonds
1 tsp black peppercorn
¼ cup pumpkin seeds
¼ cup hemp seeds
¼ cup cantaloupe seeds
½ cup water
2 tsp sugar
8 cups milk/cannamilk, depending on potency preference
¼ cup whole almonds
1 tsp black peppercorn
¼ cup pumpkin seeds
¼ cup hemp seeds
¼ cup cantaloupe seeds
½ cup water
2 tsp sugar
8 cups milk/cannamilk, depending on potency preference
- Soak almonds in water overnight so that they'll be easier to peel in the morning.
- Blend almonds, black peppercorn, pumpkin seeds, hemp seeds, cantaloupe seeds and water until it becomes a thick paste.
- Add sugar and milk/cannamilk, stir well and refridgerate for an hour. This will solidify into Thandai.
- Mix Bhang paste with the Thandai until blended well.
- Serve with lots and lots of ice cubes as this drink can turn out to be really refreshing if drunk in small quantities.
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