In a countertop blender, add 2 cups plain whole-milk yogurt, 1 cup cold water and 1/4 cup milk (if using). The milk is optional and helps create a silkier, creamier lassi; omit for a thicker, tangier drink.

Add ice

Add 6 ice cubes to the blender to chill and aerate the lassi while blending.

Sweetener & Flavor

Sweeten and season

Add 3 tsp granulated sugar (or 1 tsp honey), 1/4 tsp ground cardamom and 1/8 tsp salt to the blender. The sugar and cardamom balance yogurt's tang and create the classic lassi profile; adjust sugar to taste.

Aromatic lift

Add 1/2 tsp rose water for a subtle floral note. If using saffron, dissolve a pinch in 1 tsp warm milk and add it now for color and aroma.

Aromatics & Garnish

Blend

Secure the blender lid and blend on high for 30–45 seconds, until the mixture is smooth, slightly frothy and well combined. Taste and adjust sweetness, cardamom, or rose water in 1/2-tsp increments.

Add fresh herb

Stop the blender and add 2 tbsp finely chopped fresh mint leaves. Pulse 2–3 times to incorporate without completely losing the mint’s texture and bright flavor.

Serve and garnish

Pour the lassi into two tall glasses. Sprinkle 1 tbsp toasted chopped pistachios over the top, add a small pinch of ground saffron if desired, and garnish with a mint sprig. Serve immediately while cold and frothy.