I also love yogurt and mangos. When you put all three things together, you get a wonderful, easy, and healthy treat: a mango lassi. It’s a light drink I love for breakfast, dessert, or a snack.
I can only think of one time I’ve had a mango lassi and not enjoyed it. That time was at an Indian restaurant for my sister’s rehearsal dinner. I’m sure the drink in and of itself was great, but the fact that it was served in glasses hot from the dishwasher made it something I didn’t want to finish.
This easy mango lassi comes together quickly and is good for you! No refined sugars or added ingredients. My kids enjoy this as much as I do!
Guest post from Kara (one of my wonderful sisters whom you met last week)
I’ve been¬†barista at a quaint, little drive-thru coffee stand for¬†over a year now, and I can¬†honestly say¬†I enjoy¬†a good, tasty cup of coffee anytime. My favorite part of¬†working at a coffee shop around¬†Christmas,¬†is the delicious, Christmas-y latte flavors.¬†You know the ones I’m talking about, peppermint mocha, gingerbread,¬†pumpkin spice, and eggnog;¬†my mouth is watering just at¬†the thought of them.¬†But on my days¬†off, I don’t¬†want to drive all the way¬†there for just a coffee, so with the encouragement of Dee, I came up with my own latte/coffee recipe that I can make at home! That means¬†I can stay in¬†my warm home, in¬†my pajamas, and drink a warm, tasty¬†latte.
This recipe comes in two parts – the cold brew and then the latte. MAKE SURE to PLAN AHEAD for the cold brew – you need 12-24 hours.
Ingredients: (may half, double, triple to whatever amount you would like)
3 cups cold¬†water
1 cup coffee grounds (Coarse or medium-coarse)
Separate the coffee grounds into several coffee filters and tie with rubber bands
Set the little coffee bags into a pitcher and pour the water on top.
Let the coffee grounds sit in the water on the counter¬†12-24 HOURS.
After 12-24 hours has gone by, remove the coffee bags and throw away.
Get a second pitcher with a strainer lined with another coffee filter. Pour the coffee through the filter.
Store in the fridge in a sealed jar.¬†Keeps for about 2-2 1/2 weeks.
1 cup milk or half & half (I suggest the half & half or at least a mix of both)
⅛ tsp. ground clove
¼ tsp. ground ginger
1 tsp. cinnamon
1 tsp. vanilla
3½ tbs. brown sugar
whipped cream, optional
Combine all ingredients in a sauce pan on low heat.
Heat to your desired temperature, stirring occasionally.
(optional) If you like foam, use a whisk to beat mixture until you get a foamy surface.
Ladle out into mug, top with (optional) whipped cream and/or cinnamon.
Everyone has their own coffee tastes, some stronger and some weaker, so as long as you start with 2⅓ cup of milk/cold brew, you can easily adjust to meet your taste.
This week continues all things Christmas at From this Kitchen Table. (Find all the posts¬†here.) Be sure to come back this week for a fabulous recipe for a pumpkin cheesecake (in a pie pan) and thoughts on losing the Christmas chaos! You can follow us on¬†Facebook¬†or¬†subscribe by e-mail¬†to be sure you don’t miss out!