It’s finally May and all I want to do these days is make cold blended drinks. So I’ve been wearing out my blender and recently made a wonderful frothy beverage I first posted over 3 years ago: salted lassis. Here is a newly revised recipe for this unexpectedly refreshing drink.
A few years ago, when I posted a recipe for mango and coconut lassis, a commenter suggested I also try salted lassis.
Yes, it took me a while to get around to posting the recipe. In my defense, in the mean time I did try to seek out salted lassi in whenever dining out at Indian restaurants, but I was only able to find a small handful of places that served it. However, salted lassi is incredibly easy to make at home with a blender. And it’s surprisingly refreshing.
I don’t know why we’re ingrained from childhood to equate thirst-quenching drinks with sugar, but this particular salted drink holds up well on its own. A little cumin, some mint, and the optional dash of chili powder makes it sound like an odd drink to sip with a meal, but somehow it works as a refreshment. And the amount of salt here is miniscule compared to what is in Gatorade.
So when the weather finally calmed down last weekend and the thermometer almost reached 70 degrees, I made this, sat on the concrete stoop, and basked in the sun. At least until the afternoon winds picked up again. My environment wasn’t quite India, but after months of chilly weather, it was close enough.
- 4 cups plain, unsweetened, full fat yogurt (I like using Greek yogurt)
- ½ teaspoon salt
- ½ teaspoon ground cumin
- (Optional) ¼ teaspoon chili powder
- Handful of ice cubes
- ⅔ cup loosely packed mint leaves
- Put all the ingredients in a blender and whiz until smooth and ice is broken up. Garnish with additional mint if you’d like. Serve and enjoy!