Salt Lassi Recipe

Measure and chill the yogurt and water so the lassi stays cold. If using whole-milk yogurt that’s very thick, whisk it briefly with a fork to loosen before blending.

Lightly crush the ice cubes in a clean kitchen towel or use a blender’s pulse setting so they blend smoothly.

Blend base

In a blender, combine the plain yogurt, cold water, and crushed ice. Blend on medium-high for 20–30 seconds until smooth and frothy. Stop and scrape down the sides once if necessary.

Season

Add kosher salt, roasted cumin powder, and a pinch of freshly ground black pepper to the blended mixture. If using, add chopped fresh mint and lemon juice. Pulse the blender 3–4 times (or blend 5–10 seconds) to incorporate the seasonings without over-thinning the drink.

Taste and adjust seasoning: add up to 1/2 teaspoon more salt if needed, or a little more water if you prefer a thinner consistency. If tasting too salty, add a tablespoon of yogurt or a splash of cold water to rebalance.

Pour the lassi into two tall glasses (about 1 to 1 1/2 cups each). Tap the pitcher or blender gently to release any large bubbles and ensure a smooth pour.

Garnish each glass with a small pinch of roasted cumin powder and a mint sprig. Serve immediately while cold.

Leftovers can be refrigerated in a covered container for up to 24 hours; stir or gently re-blend before serving as separation may occur.