Paan Chocolate Thandai

Holi isn't just a festival of colours, it's a celebration of stories, heritage, and flavours passed down through generations. At its heart is thandai, the iconic North Indian cooler made with saffron, nuts, and spices, designed to refresh the body and spirit under the spring sun.

This year, we’re reimagining that tradition with a unique twist rooted in cultural richness: Paan Chocolate Thandai, inspired by the timeless charm of Banarasi Paan.

The Banarasi paan isn’t just a mouth freshener, it’s a cultural symbol. Originating from the ghats of Varanasi, this betel leaf preparation is known for its elaborate ingredients: rose petals, gulkand, fennel, coconut, and areca nut, all wrapped in a fresh paan leaf. It's a ritual of hospitality, a post-meal delicacy, and a nostalgic nod to Indian street culture.

We bring that heritage into a chocolate bar and now, into a Holi drink.

To make this fusion thandai:

• Take some fresh paan ( Red betel leaf) leaves and chop them finely.

• Add the chopped leaves into warm vegan milk of your choice to release all those earthy flavours.

• Break 1 (or 2) bars of Darkins Banarasi Paan Bar into small pieces and mix it into the milk (or vegan alternatives) 
• Stir well and don’t forget to strain the mixture for a smooth texture.

• For a refreshing twist, add crushed ice and pulse it, or if you prefer layers, add the ice directly to your glass!
• Enjoy your chocolatey delight made with 100% natural, vegan Darkins Chocolate!

This is Holi in a glass, with a sweet Banarasi soul.