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Vodka Lavender Thandai Topped With Carbonated Cream

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Recipe by : Chef Ranjan Rajani, Executive Chef,Hotel Sahara Star ,Mumbai , India Last Updated: 13-3-2020

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Recipe

Ex. Chef Ranjan Rajani, Hotel Sahara, Mumbai, whips up a cocktail to cool you down in the summer scorching heat.

Gluten free vodka and Sprig Lavender Essence are the special add on's.

Sl. No	Ingredients	Measurement
1	Tito’s Gluten Free Vodka	180 ml
2	Lavender Essence	100 ml
3	Milk	2 Ltrs
4	Sugar	300 gms
5	Cashew	100 gms
6	Pistachio	100 gms
7	Roasted Almond	100 gms
8	Dried Cranberry	50 gms
9	Cream	150 ml

Method of Preparation :

In 1 bowl add cahew, 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. 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 with piping whipped cream.

Recipes of Chef Ranjan Rajani, Executive Chef, Hotel Sahara Star ( 4)

Vodka Lavender Thandai Topped With Carbonated Cream	Caprese Salad	Thai Pumpkin curry
Lavender Vodka Spritzer

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