Indian Nut and Spice Drink (Vegan)

• 2 teaspoons fennel seeds
• 1 teaspoon cumin seed
• 2 teaspoons coriander seeds
• 12 cup poppy seed
• 1 teaspoon black peppercorns
• 5 whole cardamom pods
• 1 cup blanched almond
• 14 cup walnuts
• 14 cup pine nuts
• 14 cup raw cashew nuts
• 14 cup unbleached cane sugar or 14 cup agave nectar
• 3 cups chilled water or 3 cups soymilk
• 4 cinnamon sticks (3-inch )
• 4 sprigs of fresh mint or 4 sprigs lemon verbena
• 1 tablespoon organic dried rose petals

1. Heat a large skillet and toast all the spices over medium heat for 1 minute, until aromatic (Have a cover handy to stop any seeds from flying out).
2. Grind the spices in a spice grinder.
3. Reheat the skillet and toast the nuts for 1 minute and then grind them in a food processor.
4. Add the ground spices and the rest of the ingredients (up to garnish), then puree until you have a smooth creamy mixture.
5. Serve in individual glasses with 2 ice cubes, stir with a cinnamon stick and garnish with mint leaves or a few rose petals.

fennel seeds, cumin, coriander seeds, poppy seed, black peppercorns, cardamom pods, blanched almond, walnuts, nuts, nuts, cane sugar, water, cinnamon, mint, petals

Taken from www.food.com/recipe/indian-nut-and-spice-drink-vegan-320035 (may not work)