alt.fan.pratchett.cooks.exchange.recipes

The mint plant on my window sill was staring at me, calling out to me. 'Pick me, use my leaves!', it said. And I wanted to. I love mint. Only, I wasn't sure what to do with it, as it wasn't a meal time and I didn't feel like making hot tea.

Then I remembered that last week, I made a mango lassi to go with a curry, and inspired by the internet, I'd added freshly ground cardamom and fresh mint to it. It was wonderful. I didn't have a mango around today, and I didn't much feel like cardamom, but why not use the leftover yoghurt to make myself a tasty drink?

So, here's what I did:

Ingredients

• 100 ml Greek yoghurt
  
• 150 ml milk
  
• A large handfull of freshly picked and washed mint leaves
  
• 1 1/2 teaspoon of sugar
  

Method
I simply put all of these in the high narrow container that came with my stick blender, plugged in the stick blender and blended. Then, I poured the result into a tall glass, added a small sprig of mint on top and put in a straw.

The result



The verdict
It tasted great! It was a little thinner than I'd hoped, though. I think next time, I'll use 150 ml yoghurt and 100 ml milk. The amount of sugar was just right for me, but if you want to try, use what seems right to you. And in retrospect, I think a bit of cardamom would have worked quite nicely in it after all. But all in all, this is certainly a thing to repeat.

Now the basil plant on my window sill is staring at me. I wonder if the same thing would work with basil instead of mint. That'll be an experiment for another day, though, as I've had my share of milky drinks for now.