Add in milk and thandai syrup and blend it again . Fold in chopped
nuts if desired .
Taste test and make adjustments if required.
For base and glass rim
Pulse the biscuits in the blender until roughly crushed or place in a ziplock bag .
Seal it and roll with a rolling pin to crush the digestive biscuits roughly .
If you wish to have the crushed biscuit at the rim .
Simple brush some honey on the outside of glass rim with a brush or your clean finger.
Now roll the rim in the crushed biscuits.
You can totally skip this step .
For berry swirl
Puree 1/4 cup raspberries
Pass it through a sieve to get rid of the seeds
Place it in a ziplock or piping bag , snip off the ends .
Pipe dots in a circular fashion .
Take a toothpick and streak one end out of every dot to form leaf/ heart design .
Place one tablespoon of biscuit/ graham cracker mixture in the glass .
Pour in the prepared drink .
Top it with berry puree swirls.
If using thandai powder use 3 tablespoon in total for 4 servings. You can always adjust the quantity of thandai as per your taste . If using powder you may have to add sugar too . It will depend on how sweet your mocktail is after adding ice cream . You can add any other desired fruit puree swirl - like other berries , mango or even add it inside the drink or totally skip it . I feel fruit puree really gives a cheesecake feel to the mocktail .
Cheesecake Thandai mocktail with berry swirl https://www.carveyourcraving.com/cheesecake-thandai-mocktail-with-berry-swirl/