You deserve a treat. Sweet, warm and nutty. Our take on the Indian festival drink Thandai.

• 50ml Mirchi
• Dash of fennel seeds 
• Dash of green cardamom pods
• 70ml oat milk 
• 15ml rose syrup
• Squeeze of white chocolate sauce
• Dried rose petals

1. Lightly toast a teaspoon of fennel seeds and green cardamom pods in a pan for 3-4 minutes.
2. Pour in 1L oat milk and 100gm white chocolate sauce, stir to combine and strain the liquid well. 
3. Pour 15ml rose syrup into a chilled coupe glass.
4. Add 50ml Mirchi and 70ml spiced oat milk in a shaker with ice. Shake well and double strain on top of the rose syrup. Garnish with dried rose petals.