Bhang Tandai

About Bhang Thandai

Bhang Thandai is a combination of the well-known cannabis beverage ‘Bhang’ and the traditional Indian drink called ‘Thandai’.

Thandai is a cold drink prepared with a blend of almonds, fennel seeds, watermelon kernels, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. Bhang, on the other hand, is typically a high lipid (high-fat) liquid containing extracted Tetrahydrocannabinol (THC) and Cannabidiol (CBD).

This cannabis cocktail is famously consumed during the spring festival of Holi and does an excellent job masking the natural flavour of the bhang. It is relatively quick and easy to make if you have all of the required ingredients lied up, moreover, if prepared correctly it can be a delicious way to consume your cannabis.

Ingredient List

• 500 Millilitres Of Full Fat Milk
• 4 Strands Of Saffron
• 6 Tablespoons Of Sugar

Premix Ingredients

• 1 Tablespoon Of Poppy Seeds
• 1/2 Of A Tablespoon Of Fennel Seeds (Saunf)
• 1/8 Of A Cup Of Almonds (Badam)
• 1/2 Of A Teaspoon Of Whole Black Pepper Corns
• 2 Cardamom (Elachi) Seeds
• 14 Grams Of Chopped/Ground Cannabis

Method

Step 1: Prep

Before we can get started on our Bhang Thandai we need to get through some chores, namely the preparation of our ingredients.

Kick things off by blanching the almonds, peeling the skin once done and keeping them aside for later. The almonds, not the skins 😉

Step 2: Premix

Next, you will need to get your premix together, grab all the components listed under the ‘Premix Ingredients’ section of the ingredients list and grind them down into a fine powder using an electric mixer or mortar and pestle set.

Step 3: Sweet Heat

Using a thick-bottomed saucepan bring the milk to a boil, adding the saffron while the milk heats up. Be sure to keep an eye on the milk, prevent it from sticking to the bottom of the pan or boiling over.

With your milk now boiling it is time to add the premixed powder that you ground down earlier (in step 2) as-well-as the sugar. Blend well once these ingredients have been added to the milk – I suggest using an electric hand mixer for this, but you can use a hand whisk if you like. keep stirring well for the next 5 minutes.

You can now reduce the heat of your milk so that it is simmering just below boiling point. Stir the milk periodically (every few mins) for the next 25 minutes, making sure that the milk does not stick to the bottom of the saucepan.

Step 4: Chill It

Once you have finished simmering this brew for as long as the aforementioned timeframe (or longer), then, it is almost done! All that is left now is for you to remove the Bhang Thandai from the heat and to let it cool down.

I like to let this process play out naturally, as it gives the THC and CBD from the cannabis more time to bind to the lipids in the milk while the mixture is still hot.

Once the Bhang Thandai has cooled down stick it in the fridge for a few hours (5 – 6). You can always add ice if you would like it to cool down more rapidly.

Step 5: Serve

Serve chilled, and enjoy!