Indian Nut and Spice Drink (Vegan)

From Silk Road Cooking: A Vegetarian Journey by Najmieh Batmangli. I haven't tried it yet but it looks so good.

• Ready In: 35 mins
• Serves: 4
• Yields: 1 pint

Ingredients

• Spices

• 2  teaspoons fennel seeds
• 1  teaspoon cumin seed
• 2  teaspoons  coriander seeds
• 1⁄2 cup poppy seed
• 1  teaspoon black peppercorns
• 5  whole cardamom pods

• Nuts

• 1  cup  blanched almond
• 1⁄4 cup walnuts
• 1⁄4 cup pine nuts
• 1⁄4 cup raw cashew nuts
• 1⁄4 cup  unbleached cane sugar or 1⁄4 cup  agave nectar
• 3  cups  chilled water or 3  cups soymilk

• Garnish

• 4  cinnamon sticks (3-inch )
• 4  sprigs of fresh mint or 4  sprigs  lemon verbena
• 1  tablespoon  organic  dried rose petals

Directions

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.