WELCOME! La Tea Dah of Gracious Hospitality is hosting a Blog Hop. It's simply an invitation—and a lovely excuse—to peruse some beautiful blogs.As you stroll through some of my posts, I would love for you to take something delicious back with you. Here is a beverage recipe that is sure to douse the summer heat. Here, also, is a tea quote that is apropos.
"He boils milk with fresh ginger, a quarter of a vanilla bean, and tea that is so dark and fine-leaved that it looks like black dust. He strains it and puts cane sugar in both our cups. There's something euphorically invigorating and yet filling about it. It tastes the way I imagine the Far East must taste."
-Peter Hoeg, Smilla's Sense of Snow
Mango Chai Lassi
Recipe from Eat Tea - Joanna Pruess with John Harney
In India, lassi is a cool, refreshing drink made with yogurt and ice. Chai by this time is fairly well known as an Indian tea drink made with sweetened black tea leaves spiced with cardamom and cinnamon and boiled in milk. By combining the yogurt with Indian spiced tea and a puréed mango, you have a truly satisfying drink for hot summer days.
Serves 2
• 1/4 cup light cream
• 1 tablespoon Indian Spice (Harney and Sons) or other chai blend leaves
• 1 large ripe mango, peeled, pitted, and cut into pieces
• 1 cup vanilla yogurt, preferably not non-fat
• 6 to 8 ice cubes
• Mint leaves, for garnish (optional)
Bring the cream just to a simmer. Stir in the tea and steep for 5 minutes. Strain into an electric blender, pressing down on the tea to extract as much liquid as possible. Add the mango and yogurt and purée until smooth. Add the ice cubes and process until thick, and frothy. Pour into 2 tall glasses, add a mint leaf to garnish, if desired.
Serves 2
• 1/4 cup light cream
• 1 tablespoon Indian Spice (Harney and Sons) or other chai blend leaves
• 1 large ripe mango, peeled, pitted, and cut into pieces
• 1 cup vanilla yogurt, preferably not non-fat
• 6 to 8 ice cubes
• Mint leaves, for garnish (optional)
Bring the cream just to a simmer. Stir in the tea and steep for 5 minutes. Strain into an electric blender, pressing down on the tea to extract as much liquid as possible. Add the mango and yogurt and purée until smooth. Add the ice cubes and process until thick, and frothy. Pour into 2 tall glasses, add a mint leaf to garnish, if desired.










