Take a few tablespoons of Rainbow Thandai Masala in a bowl. Add a little water and make a thick paste. Keep aside for some time.
Mix 1 teaspoon of the paste with 100 ml sweetened milk. Churn it and keep it in the refrigerator for some time. This enables the milk to absorb the taste and aroma of thandai.
Strain and add almonds, pistachio and few strands of saffron.