Spiced almond milk that is sweetened with sugar (or sweetener of choice) is the perfect cold summer drink served on ice, and would make an incredible addition to your favourite latte in the fall. The meld of spice and sweet flavours, elevates this almond milk to the next level and has this beautiful taste that I cannot explain to you. You simply have to try this spiced almond milk, and tell me what you think!
Jump to RecipeIt is absolutely no secret, that I am obsessed with almonds. I put them on cake, I add them to my home made protein powder, and I even made homemade almond butter with them! So, when my in-law’s who are Sindhi introduced me to this spiced almond milk recipe or Thaadal as it is called in Sindhi, I knew I had to share it!
I have made this spice almond milk recipe for about 9 years, and until last week it did not occur to me to share it. I was craving it and decided to put together a quick video and recipe card.
Some notes about this almond milk
- This drink is not on the sweet side as traditional Thaadal – but if you like drinks sweeter, you can increase the sugar by 1/2 cup, or even replace with a natural sweetener. I would say that stick to a powdered sweetener, as the water is cold and you may get some textural difference if you use honey or agave.
- The traditional recipe calls for cumin seeds. I am not a cumin seed fan, and have since reduced the proportion in my recipe. If you feel called to add more cumin seeds to this spiced almond milk recipe, I would recommend increasing maximum by 1/2 tablespoon more. If you don’t like cumin seeds, you can also eliminate these.
- Do NOT skip the white poppy seeds. This ingredient is the KEY to the flavour profile that you get in this drink. This is the elixir to the refreshing and silky smooth taste that this spiced almond milk brings you on the hot summer day. Trust me.
Spiced Almond Milk or Sindhi Thaadal
6
servings10
minutes10
minutesIngredients
1 cup almond meal
1 cup sugar (or see note about other sweeteners)
15 whole black peppercorns
1/2 cup white poppyseeds or “khashkhash”
10 whole cardamom pods
1 tablespoon whole cumin seed
6-7 cups cold water
Directions
- Combine the spices and white poppy seeds in a bowl, and grind into a fine powder using a coffee grinder.
- Add ground mixture, almonds, and cold water to a high speed blender and blend on medium for 1-2 minutes until liquid changes colour into a milky colour.
- Line a deep pot with a cheese cloth or a thin fabric, and strain the pulp and the liquid.
- You can reuse the pulp to run another 3-4 cups in the blender the same way. Do not repeat more than once.
- Serve cold over ice and enjoy!
Notes
- This drink is not on the sweet side as traditional Thaadal – but if you like drinks sweeter, you can increase the sugar by 1/2 cup, or even replace with a natural sweetener. I would say that stick to a powdered sweetener, as the water is cold and you may get some textural difference if you use honey or agave.
- The traditional recipe calls for cumin seeds. I am not a cumin seed fan, and have since reduced the proportion in my recipe. If you feel called to add more cumin seeds to this spiced almond milk recipe, I would recommend increasing maximum by 1/2 tablespoon more. If you don’t like cumin seeds, you can also eliminate these.
- Do NOT skip the white poppy seeds. This ingredient is the KEY to the flavour profile that you get in this drink. This is the elixir to the refreshing and silky smooth taste that this spiced almond milk brings you on the hot summer day. Trust me.
So there you have it friends! I love this drink cold served over ice! I hope you enjoy it!
If you liked this recipe, please pin it to pinterest!
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