Watered down, not cold enough, coarse, or just bland. I’ll admit, I’ve had many a mediocre Lassi. It wasn't until I tasted my brother-in-law's version that I realized how good a classic Punjabi Lassi can be. This is my take on his Sweet Lassi recipe - creamy, smooth, frothy perfection.
Add all ingredients to a blender. Blend on high speed until smooth and no longer icy (~1 minute). It'll naturally become frothy on top.
Taste and add sugar for sweetness, ice for coolness, or 1-2 tbsp of yogurt for tartness. Serve immediately or refrigerate, covered, for 1-2 days.
Note 1:Sugar - I stick to organic cane sugar, but you can try other sweeteners if you'd like. Keep in mind the sweetness level will vary depending on the sugar you use. And type of sugar will slightly change the flavor. Ex. raw brown sugar will give a wonderful malt taste. You may need to use less sweetener if using less ice or milk.Dairy-Free: I haven't tried it myself, but I have no doubt a good quality dairy-free yogurt and your favorite dairy-free milk could make a delicious drink! I would love to hear if you do. Storing: To store, cover with a lid and refrigerate for 12-18 hours before it starts losing freshness. Stir or shake again before serving.Nutrition: Per Lassi, Assuming 2 (16-oz) servings.