Ingredients
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1 cup unsweetened plain coconut yogurt (or any vegan yogurt) unsweetened plain coconut yogurt1 cup unsweetened plain coconut yogurt (or any vegan yogurt)
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1/2 cup chilled water water1/2 cup chilled water
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1/4 cup ice cubes ice cubes1/4 cup ice cubes
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2 tablespoons pure maple syrup or agave syrup pure maple syrup2 tablespoons pure maple syrup or agave syrup
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1/2 teaspoon ground turmeric ground turmeric1/2 teaspoon ground turmeric
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1/4 teaspoon ground cardamom ground cardamom1/4 teaspoon ground cardamom
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1/2 teaspoon rose water rose water1/2 teaspoon rose water
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Pinch of saffron threads (optional, soaked in 1 tablespoon warm water) saffron threadsPinch of saffron threads (optional, soaked in 1 tablespoon warm water)
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Pinch of sea salt sea saltPinch of sea salt
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1 tablespoon chopped pistachios (for garnish) pistachios1 tablespoon chopped pistachios (for garnish)
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Dried rose petals (for garnish, optional) dried rose petalsDried rose petals (for garnish, optional)
Directions
Blend all ingredients until smooth, pour into glasses, garnish, and serve chilled. For a nut-free version, skip pistachios or use seeds for garnish. Adjust sweetness and floral notes to taste. Coconut yogurt works best for a creamy texture, but any unsweetened vegan yogurt will do.
Steps
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1
Done
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If using saffron, soak a pinch of threads in 1 tablespoon warm water for 5 minutes to release color and aroma. |
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2
Done
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Add coconut yogurt, chilled water, ice cubes, maple or agave syrup, turmeric, cardamom, rose water, saffron water (if using), and a pinch of sea salt to a blender. |
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3
Done
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Blend until smooth and frothy. |
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4
Done
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Taste and adjust sweetness or rose water as desired. |
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5
Done
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Pour into glasses. |
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6
Done
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Garnish with chopped pistachios and a sprinkle of dried rose petals. |
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7
Done
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Serve immediately, chilled. |
