Creamy Peach Lassi with Cardamom and Cinnamon (Includes Dairy-Free Option)
When fresh peaches are at their juicy, golden best, there’s no better way to enjoy them than blended into a creamy, cardamom-kissed peach lassi. Served ice-cold, it’s the kind of drink that makes even the hottest days feel like a treat. And, yes, you know I’ve got my dairy-avoiding alpha gals covered with a dairy-free option, too!
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice. Alpha-gal sensitivities vary by person. Be sure you understand your dietary restrictions, make any needed tweaks, and work with your physician as directed.
At my house, nothing announces summer quite like a perfectly ripe peach. Why? Because when the hottest days of the year roll around, juicy, blush-colored fruit fills the trees on the east side of our home.
Greek yogurt adds a rich, tangy flavor and protein to the drink. A drizzle of honey or maple syrup sweetens it. Warm spices add a gentle touch. These ripe peach slices turn into a classic Indian yogurt drink. And, in case you’re avoiding dairy, I’ve included an easy plant-based version below.
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Why You’ll Love This Lassi Yogurt Drink
- Peak summer flavor. Fresh peaches at their sweetest and juiciest turn every sip into pure sunshine, but frozen peaches work too, since they’re picked and frozen at their peak.
- Quick and easy. Just toss the ingredients into a blender, and you’re sipping in minutes.
- Customizable sweetness. Make it as sweet (or not) as your inner sugar boss demands.
- Naturally adaptable. Simple swaps make it dairy-free without sacrificing flavor or creaminess.
What is Lassi?
Lassi is a traditional Indian yogurt drink that’s been beating the heat for centuries. At its simplest, it’s yogurt blended with water or milk, sweetened or salted, and sometimes flavored with fruit or spices. Think of it as India’s answer to the milkshake, although lighter and tangier while remaining every bit as refreshing.
According to NPR, part of lassi’s magic in hot weather comes down to hydration and staying power. Unlike plain water, which can pass right through you, lassi’s mix of yogurt, milk, sugar, and electrolytes helps your body hold onto fluids longer. It also delivers protein and probiotics, which make it more nourishing than most sports drinks — all while cooling you from the inside out.
While mango lassi usually steals the spotlight outside of India, peaches are my go-to fruit here in the Midwest. Their juicy sweetness melts right into the creamy yogurt as if they are long-lost lovers smitten with each other in a Bollywood film. A touch of cardamom and cinnamon add just enough warm spice to keep things interesting.
Key Ingredients in Peach Lassi
You don’t need much to make a peach lassi, but the few ingredients you choose make all the difference. Scroll down to the recipe card for a complete list of ingredients and the amounts needed to make this drink.
Fresh peaches. Look for fruit that’s fragrant, slightly soft, and full of juice. If your peaches are rock hard, let them ripen on the counter (ideally in a brown paper bag) so they live up to their full flavor potential. Frozen peach slices also work, and you don’t even need to bother defrosting them first!
Greek yogurt. Thick, tangy, and packed with alpha-gal friendly protein, it gives the lassi its signature creaminess and slight tart bite. If you want to use plain yogurt instead, just cut the milk in half and add more as needed. If you’re an alpha gal who avoids dairy, simply swap your favorite plant-based yogurt instead (keep reading for specific brand recommendations).
Milk. It thins the yogurt just enough to make it drinkable. If you’re going dairy-free, I recommend coconut milk for a hint of tropical flavor, but just about anything goes.
Honey or maple syrup. Sweetens the deal and balances the tang of the yogurt. Start small and adjust to taste. You can always add more, but you can’t take it out once it’s in.
Cardamom. Its warm, citrusy flavor makes a lassi unmistakably lassi. A little goes a long way, so measure with a light hand.
Cinnamon. Plays backup to cardamom, adding just enough cozy warmth to round out the flavors.
Pinch of salt. It may sound odd, but just a pinch is the secret to making all the other flavors pop.
To Make Dairy-Free Lassi
Use this ingredient list for a dairy-free peach lassi. Then, follow the same instructional steps in the full recipe below.
- 2-3 large peaches, peeled, pitted, and cut into pieces (about 2 cups) (see recipe note to use frozen peaches)
- 1 cup dairy-free yogurt (see note below)
- ½ cup plant-based milk (I like coconut milk, but any of your favorites work)
- 1-2 tablespoons honey or maple syrup
- ¼ tsp cinnamon
- ¼ tsp cardamom
- pinch of salt
In this recipe, my favorite dairy-free yogurt is Kite Hill plant-based Greek-style. If that’s not available, my next pick is a coconut-based option like Siggi’s or So Delicious. If your yogurt isn’t as thick as Greek yogurt, start with half the milk listed and add more as needed until you reach your desired consistency. And if you’re using a sweetened yogurt (like vanilla), skip the honey or maple syrup at first. Taste the lassi, then sweeten only if needed.
To Make Vegan Peach Lassi
Use this ingredient list for a vegan version of this peach lassi recipe. Then, follow the same instructional steps in the full recipe below. Be sure to read my dairy-free yogurt and milk recommendations immediately above.
- 2-3 large peaches, peeled, pitted, and cut into pieces (about 2 cups) (see recipe note to use frozen peaches)
- 1 cup dairy-free yogurt (see note below)
- ½ cup plant-based milk (I like coconut milk, but any of your favorites work)
- 1-2 tablespoons maple syrup
- ¼ tsp cinnamon
- ¼ tsp cardamom
- pinch of salt
How to Make Peach Lassi
Making a peach lassi couldn’t be easier. I mean, if you can work a blender, you’re basically there. Here are the highlights, and you can find step-by-step instructions in the recipe card below.
- Prep the peaches. If you’re using fresh summer peaches, peel, pit, and cut them into chunks or slices. If you’re using frozen, simply remove them from the bag.
- Load the blender. Add the peaches, yogurt, milk, honey or maple syrup, cinnamon, cardamom, and a pinch of salt.
- Blend until smooth. Taste and adjust the sweetness if needed.
Chill or serve. Pour over ice or refrigerate until cold. Garnish with mint leaves, diced peaches, shredded coconut, or chopped pistachios if you’re having a “this is SO going on Instagram” moment.
Storing Leftover Lassi
Like a milkshake or smoothie, peach lassi is best when enjoyed right after you make it. If you have leftovers (rare, I know), store them in the refrigerator for up to 24 hours. Give it a good shake or stir before drinking, since the yogurt and pureed fruit can separate a bit.
If you want to make it ahead, you can prep it up to a day in advance — just hold off on adding ice or garnishes until serving. After that, the fresh peach flavor starts to fade, and no one’s excited about day-old lassi.
No Artificial Intelligence
Every recipe I publish has been cooked and photographed by me and taste tested by my very patient family. No AI-generated slop here! If I share it, we’ve eaten it and we love it.
Peach Lassi
Equipment
- Blender
- Paring knife
- Measuring cups and spoons
Ingredients
- 2-3 large peaches, peeled, pitted, and cut into pieces (about 2 cups)
- 1 cup Greek yogurt
- ½ cup milk
- 1-2 tablespoons honey or maple syrup
- ¼ tsp cinnamon
- ¼ tsp cardamom
- pinch of salt
Optional Garnish
- sprig of mint
- diced peaches
- a few blueberries
- shredded coconut
- chopped or ground pistachios
- chia seeds
- dusting of ground cinnamon, nutmeg, or cardamom
- light swirl of mango puree or another fruit puree
- drizzle of raspberry sauce
Instructions
- Place all ingredients into a blender.
- Purée until smooth.
- Adjust the sweetness, as desired.
- Chill in the fridge before serving or pour over ice cubes. Garnish as desired.
Notes
- For a dairy-free version, use plant-based yogurt and dairy-free milk. See specific recommendations above.
- If using sweetened yogurt, skip the honey or maple syrup until after tasting and add only if needed.
- For a thicker lassi, reduce the milk slightly.
- If fresh peaches aren’t in season, use frozen peaches — no need to thaw first. They’ll give the lassi a slightly thicker, smoothie-like texture.
- Mix things up by substituting the peaches for other summer fruits or seasonal fruits. Or give a slight nod to the most famous lassi of all by whipping up a mango peach lassi using one cup of diced mango and one cup of peach slices.
- No cardamom? Try ground ginger for a different warming spice profile, or skip the spices altogether for a pure fruit flavor.
- Pump up the protein by adding a scoop of unflavored or vanilla plant-based protein powder.
- Pop your serving glasses in the freezer for 10–15 minutes before pouring the lassi to keep it colder longer.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
