Soak almonds, cantaloupe kernels and poppy seeds overnight.
Drain the nuts/seeds and peel off almond skins.
Grind the peppercorns, cardamom and fennel seeds in a spice or coffee grinder, set aside for now.
In a blender, add the peeled almonds, poppy seeds, cantaloupe kernels, coconut sugar, rosewater, spices and 1 cup almond milk to a blender and blend until very smooth.
Add the rest of the almond milk and blend well.
Strain the mixture in a double lined cheesecloth and refrigerate until nice and cold - garnish with crushed pistachios.
Notes
For the melon seeds - wash and dry cantaloupe seeds. After a day or two, break the seeds open with tweezers/fingers and use the kernels in this thandai recipe. If you don’t want to do this, you can buy them already shelled or just leave this out.