almond milk for wrestlers

Thandal Pakistan and India Serves 2–4 (or 1 wrestler) An invigorating drink enjoyed in the uncompromisingly hot summers of Pakistan and the northern states of India, and a favourite of wrestlers for its fortifying nuts and cooling properties. With no exertion expended, I love it for its liquorice-kissed, caramel butteriness. One or more ‘cooling’ spices should be included – fennel, aniseed, cardamom or cumin. Black pepper brings a little balancing warmth and rose water adds fragrance.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the almonds, spices and sugar into a heatproof bowl and cover with 500ml (2 cups) boiling water. Steep for 1 hour or more.

Step 2

Transfer everything to a high-speed blender and blitz for 1–2 minutes to milky smoothness. Line a sieve with muslin and strain the almond milk into a jug. Squeeze the muslin to extract the last of the liquid. (The pulp can be saved for baking.)

Step 3

Stir in the rose water, adding to taste as strengths vary hugely. You want just a floral hint.

Step 4

Chill and serve in small glasses.