Creamy yogurt is blended with water, pureed pumpkin, cinnamon, and maple syrup in this new twist on a classic Indian drink.
Course Cocktails, Drinks, mocktails
Cuisine gluten-free, Indian, vegetarian
Prep Time 5minutes
Total Time 5minutes
Author Stephanie McKercher, RDN
Combine yogurt, pumpkin, water, rum (if using), maple syrup, and cinnamon in blender container. Cover and blend on high 1 minute, or until mixture is smooth and creamy.
Pour into glasses and garnish with additional ground cinnamon and cinnamon sticks if desired.
Recipe tested with unstrained yogurt. If you use strained yogurt (such as Greek yogurt or Icelandic skyr), you may need to add more water than the recipe indicates. Add water gradually until the mixture is easy to pour.If your yogurt is very thin and watery, start by adding only ½ cup water and gradually increase as needed from there. To make this recipe vegan (dairy-free), use non-dairy yogurt. Look for dairy-free varieties made from coconut, almond, or soy.Prefer your drinks frozen? Blend with ice cubes and/or serve over ice if desired.
This recipe originally appeared on GratefulGrazer.com.