Hotel Sahara Star - Recipe - VODKA LAVENDER THANDAI TOPPED WITH CARBONATED CREAM

Mr. Dipesh Sinha Assistant Food & Beverage Manager

INGREDIENTS

SERVES 8 TO 10 PEOPLE

Tito’s Gluten-Free Vodka -        180 ml

Lavender Essence        -           100 ml

Milk                              -           2 Ltrs

Sugar                           -           300 gms

Cashew                       -           100 gms

Pistachio                      -           100 gms

Roasted Almond         -           100 gms

Dried Cranberry           -           50 gms

Cream                         -           150 ml

METHOD

In 1 bowl add cashew, almonds, pistachio, cranberries, and hot water. Leave aside for 30 minutes. Once the nuts are soaked with water and soft, blend till you get a smooth paste. Keep for chilling.  

Reduce 2 litre milk to 1.5 Ltrs and add sugar-free. Blast Chill.

In a blender add Tito’s Gluten Free Vodka, lavender syrup, reduced milk, and nuts paste. Blend together for 1 minute. Pour in a kullad.

Top up by piping whipped cream.