The inspiration for this cocktail comes from those delicious lassis available at Indian restaurants and the middle eastern flavor profile I grew up on; I’m Armenian. I wanted a boozy yogurt drink that was as comfortable next to my mom’s homemade pilaf as it is a curry. Also, I haven’t made many yogurt-based cocktails and I am thinking maybe I need to do that more.
Numi White Rose tea was a great match for this drink because it is both sweet and fragrant. Those flowery notes blend well with the vanilla and spice. I also chose it because of how rosewater is used in Indian cooking.
As a side note, leave out the booze and add more yogurt, some tropical fruit, like mango or a banana, and this makes a pretty tasty smoothie too.
- 12 ounces vanilla Greek yogurt
- 2 ounces vanilla vodka
- 2 ounces brewed Numi White Rose Tea
- ¼ teaspoon ground cinnamon + more for dusting
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground clove
- Splash of vanilla extract
- ½ teaspoon honey
- Pomegranate molasses
- This cocktail is best served in a double old fashioned glass or a small collins glass. Place the glasses in the freezer for about 30 minutes before making your cocktail. Remove glasses and drizzle the molasses down the side.
- Fill each glass overfull with ice.
- Add the yogurt, vodka, White Rose tea, spices, vanilla extract, and honey to the mixing glass of a Boston shaker. Add in about ¼ cup of crushed ice. Depending on the size of your shaker, you may need to divide the recipe, making each drink separately.
- Shake for about 10 seconds and strain into the glasses. Dust with cinnamon powder and enjoy.
Love the floral feel of this cocktail? Try our Floral-Infused Chamomile Lemon Dressing next.