This peach lassi is a twist on the classic tangy yogurt drink. Made with coconut water, it’s an incredibly refreshing summer drink.
Last Friday I made these. It was about 100 degrees outside, 4pm after what I thought was a long work week (this week wins that award by a landslide), fresh juicy CSA peaches sat on my counter and they just seemed like a good idea.
A lassi in a ball jar seems kind of weird now that I look back at it though. I’m picturing an Indian with a southern accent drinking them which is all sorts of wrong in my head.
Wrong like it was to spend 9 hours of yesterday in a freezing cold conference room while it was 90 degrees and sunny outside.
Wrong like it was to get nasty tofu from the Whole Foods hot bar when Chipotle was down the road Wednesday night.
Wrong like it was to spend $168 at Trader Joe’s and somehow forget my precious almond butter.
Wrong like I’m hoping the body fat % measurement I got during a health screening on Wednesday was. (28%!?…WTF?)
Luckily, it tasted right.
Like the trip to Italy that was booked this week.
Like this picture which keeps making me smile.
Like a grass fed burger, roasted sweet potatoes and a kale salad dinner after 3 days of not so healthy eats.
Like my own bed after 3 nights of hotels.
I think I need another, this time in a normal glass.
This peach lassi is a twist on the classic tangy yogurt drink. Made with coconut water, it's an incredibly refreshing summer drink.
- 2 peaches, chopped
- 1/2 cup coconut water
- 3/4 cup kefir (or plain greek yogurt)*
- 1/2 tablespoon agave
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cardamom
- pinch of salt
- 1/2 cup ice
- Combine all ingredients in a blender and blend until ice is completely pureed, pulsing a few time to break up chunks.
- Pour into glasses and garnish with pistachios, mint or cardamom on top if desired.
If using greek yogurt instead of kefir, you may need to add an extra tablespoon or two of coconut water as the yogurt is thicker than kefir.