1 quart milk
1 quart plain yogurt
to cup sugar, or a combination of sugar and honey
4 teaspoons vanilla
Immerse into lassi: 6 to 8 fresh mint stalks (bruise leaves and tie ends of stalks together) or 2 to 3 tablespoons dried mint in a teaball or cheesecloth.
Let stand in refrigerator at least 5 hours to allow the mint to flavor the lassi.
Remove mint before serving.
Makes 2 quarts.