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Mint lassi

It started with an avocado lassi: smooth, minty, and refreshing on a hot day with spicy food. The problem with avocados is that their season is limited—they peak in winter here in CA—and dishes made with them quickly go brown, also muddying the flavor. Slightly brown avocado lassi tastes icky. But I learned it was the mint and cumin combined with yogurt that were key.

Mint lassi

This is a sweet version of what is typically a more savory (saltier) drink. The cumin and salt are important to open up the aromas, so try it out!

This drink is also really nice with ginger beer (or ginger ale), but if you use that, make sure at least one of the dairy components is whole milk based, or add a bit of cream. Carbonation has a tendency to curdle lower fat yogurt drinks.


  • a handful of spearmint leaves, washed and stems removed
  • 2 teaspoons to 2 tablespoons sugar or honey, or to taste—omit if using ginger beer
  • 1/4 teaspoon ground cumin
  • (optional) 1/4 teaspoon amchoor, i.e., tart mango powder
  • (optional) 1/8 teaspoon ground ginger powder
  • (optional) 1/8 teaspoon ground coriander seed
  • 1/8 teaspoon salt, or, a generous pinch
  • 1 cup lowfat or whole fat yogurt
  • 1/2 cup lowfat, whole milk, or cold water—or substitute a good, strong ginger beer


Easy peasy: Blend everything together, pour into a glass, adjust sweetness as desired, then drink away. 🙂

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