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Hot, airless days like the ones we had this week in the Bay Area find me reaching for the freezer, searching for something cold and maybe a little sweet.
Enter the lassi. According to Indian cooking icon Madhur Jaffrey, it is one of the few drinks that people drink with meals in India. The cooling yogurt drink can be made sweet or salty and can be flavored with different fruits and spices. It's popular in India at breakfast, lunch or as a snack.
Lassi has a cooling effect, not only as a respite for hot summer days but also as a counterpart to a spicy meal.
We adapted one of Jaffrey's recipes for a classic mango lassi, pairing the tart zing of yogurt and mango with the warming spices of our Golden Milk blend. Mango lassi recipes often call for a dash of cardamom. This one takes it a step further, with turmeric, cardamom, pepper, cinnamon and ginger.
This spiced concoction is perfect for a summer BBQ or as a breakfast treat. Bonus: the spices are interesting enough to please my palate and subtle enough that my kids like it too.
Golden Milk Mango Lassi
2 cups plain whole milk yogurt1/2 cup water4 teaspoons honey1 cup fresh mango, diced4 teaspoons Golden Milk, plus more for garnish6 ice cubesfresh mint leaves for garnish (optional)
Combine all ingredients in a blender and puree until smooth. Serve with a dusting of Golden Milk and a garnish of fresh mint leaves if desired. You can also serve this over a couple ice cubes if you like.
With a good fried rice recipe under your belt, leftover white rice never needs to go to waste again. We top this version with a crispy egg fried in sesame oil and sprinkle it with our bright and slightly spicy Shichimi Togarashi.
We are big fans of popcorn in our house, not only because it's the perfect snack to go with movie night, but because it's a great palette for spice experiments!