Recipe to increase post-partum breast milk production (this drink is usually served cold, but for post partum, recommend serving warm).

Indian Thandai post-partum drink

4 servings

Thandai Paste

½ cup almonds, peeled, soaked, drained

¼ cup cashews, soaked overnight, drained

1 tablespoon poppy seeds, soaked overnight, drained

10 peppercorns

15 whole green cardamom pods

1 teaspoon fennel seeds

1 cinnamon stick

1 tablespoon organic dried rose petals

1 teaspoon ginger root, peeled, minced

Thandai

4 cups whole milk (or almond or oat), or ½ water and ½ milk

Thandai Paste (above)

¼ cup sweetener (molasses, maple syrup, date syrup or coconut sugar)

1. In a spice grinder, combine the poppy seeds, peppercorns, cardamom, fennel, cinnamon stick and rose petals. Grind to a powder.

2. In a food processor, add the almonds, cashews, ginger root and ground spices. Grind to a smooth paste, adding a little water if necessary to facilitate the grinding. Set aside.

3. In a medium pan over medium heat, warm the milk. Whisk the paste mixture into the warm milk.

4. Strain through a fine mesh sieve, pressing on the solids, into serving glasses and serve warm.

Storage: Store covered in the refrigerator for 2-3 days.