12 Traditional Indian Summer Drinks to Beat the Heat

6. Thandai (Fragrant Nutty Cooler)

Thandai is a fragrant milk-based drink traditionally associated with festivals and hot days when a richer, aromatic cooler is welcome. The core is a spice and nut paste made from almonds, pistachios, fennel seeds, poppy seeds, melon seeds, black pepper, and cardamom. Soak and grind the nuts and seeds into a fine paste, mix with cold milk, and sweeten to taste. Chill thoroughly and serve garnished with crushed nuts or a pinch of saffron. The preparation can be made ahead and kept chilled for quick assembly. This drink provides gentle energy and a cooling mouthfeel thanks to fragrant spices and the richness of milk. For those with nut allergies, a lighter version uses just fennel and melon seeds or a store-bought thandai powder diluted into milk. In North America you can source whole spices and seeds online or in specialty stores, and they store well for repeat use. Thandai is best as an occasional treat—rich, comforting, and deeply tied to festival tables and family gatherings.