Nepali Lassi

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I realize that this drink isn’t going to necessarily appeal to all of you out there.  Most of the lassi I’ve had in the past are sweet, fruit-based yogurt drinks; this Nepali version takes a decidedly more unexpected approach with the addition of salt and cumin.

When I was younger I never understood why salt was an ingredient in baked goods and never bothered to add it myself.  I finally saw the error in my ways- a touch of salt adds depth to desserts in a way that no other ingredient can.  And it was chanh muối, Vietnamese salted lemonade, which made me appreciate the beauty of a salty drink on a humid day.

Perhaps this will be the drink that converts you… give it a shot on a hot and sticky summer day when you’re craving something icy and refreshing.

Nepali Lassi

Yield: 2-3 servings


* 2 cups plain or Greek-style yogurt
* 1 cup milk
* leaves from 2 sprigs fresh mint
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground cardamom
* 1 teaspoon sugar
* sprinkle salt
* 2 cups ice


Combine all ingredients in a blender and process until smooth. Serve immediately.

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