Pumpkin Spiced Lassi
Experiment with healthy spices in this breakfast drink.
This silky, delicately spiced Indian-style beverage tastes incredibly decadent and comes together in minutes. "Instead of the traditional whole milk plain yogurt, this version uses two percent Greek yogurt for a little more protein and less fat," says Denver-based chef and recipe developer Julia Heffelfinger. "Low-fat kefir, a tart dairy product rich in probiotics, amps up the tang and compliments the mellow sweetness of the pumpkin," she adds. "Lastly, a bit of freshly-grated ginger adds a peppery punch to get you going in the morning."
- ¾ cup canned pumpkin puree (see note)
- 1 cup two-percent Greek yogurt
- ½ cup low-fat kefir, plus more as needed
- 2 tablespoons maple syrup or agave
- ¼ teaspoon ground cinnamon, plus more for garnish
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon nutmeg, finely grated
- ½ teaspoon vanilla extract
- ½ teaspoon fresh ginger, peeled and finely grated
- ¼ teaspoon kosher salt
In a blender, combine all of the ingredients and puree until very smooth. If the lassi is too thick, add more kefir or water 1 tablespoon at a time. The lassi should be creamy, but drinkable. Pour into two chilled glasses and garnish with more cinnamon.
NOTE: Look for regular canned pumpkin puree (preferably organic) at the store, not the kind flavored with pumpkin pie spices since the latter contains added sugar.