This ginger pineapple lassi is a great way to spice up your morning smoothie routine. It’s made with only six simple ingredients, and packs a megadose of calcium and vitamin C!
Fresh ginger is one of those ingredients that is A) annoyingly missing from my fridge just when I need it most, or B) in overabundance because I bought a big piece for a specific recipe and now I need to find a million ways to use it up. I mean, I know I could freeze it, but I always forget. Plus, I’m pretty sure once it was in the depths of my freezer, lost among the waffles, chicken nuggets, french fries, and quarts of chicken stock and ice cream, I would never in a million years remember that I had it, so the next time I needed it for a recipe I would go out and buy more.
I’ve been slowly working my way through my current ginger stash by making this ginger pineapple lassi for breakfast. It’s so incredibly refreshing! Seriously, if you really need to wake up in the morning, pair a cup of coffee with this Indian-inspired smoothie packed with two teaspoons of freshly grated ginger. Boom.
A lassi is traditionally made with mango, but I substituted pineapple for a little something different. I also added a splash of almond milk in addition to yogurt. It helps things blend up rich and frothy, plus adds some extra calcium. You could also use coconut milk if you have some on hand.
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- 3/4 cup plain nonfat yogurt
- 1/4 cup milk (I used almond milk, but any kind would work)
- 1 cup fresh or frozen pineapple chunks
- 2 teaspoons freshly grated ginger
- 1 teaspoon honey
- Pinch ground cardamom
- 4-5 ice cubes
- Chopped crystalized ginger and fresh mint for serving (optional)
- Combine the yogurt, milk, pineapple, ginger, honey, cardamom, and ice in a blender and blend until smooth. Pour into a glass and top with the crystalized ginger and garnish with mint, if using.