Saffron Lassi
1/4 cup raw cane sugar
1/4 teaspoon saffron threads (5 to 6 threads), plus 2 for optional garnish
1 cup full-fat nondairy yogurt, preferably coconut
1/2 cup ice
3 tablespoons unsweetened nondairy milk
1/4 teaspoon ground cardamom, for garnish
1 tablespoon chopped unsalted pistachios, for garnish
Instructions:
Make the saffron syrup: In a small pot, stir together 1/2 cup water and the sugar and set over medium heat. Bring the mixture to a boil. Once boiling, add the saffron threads, reduce the heat to low, and simmer for 8 to 10 minutes, until the mixture reduces and thickens to a maple syrup consistency. Set aside to cool completely.
Make the lassi: In a blender, combine the nondairy yogurt, ice, nondairy milk, and saffron syrup. Blend until smooth and creamy. Divide between two glasses and garnish with the cardamom, pistachios, and saffron threads, if using.
