Turning peaches into chai buttermilk lassi

Chai-spiced peach buttermilk lassi from “Root to Leaf: A Southern Chef Cooks Through the Seasons” by Steven Satterfield. Photo by John Kernick.
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Chai-spiced peach buttermilk lassi from “Root to Leaf: A Southern Chef Cooks Through the Seasons” by Steven Satterfield. Photo by John Kernick.
Chai-spiced peach buttermilk lassi from “Root to Leaf: A Southern Chef Cooks Through the Seasons” by Steven Satterfield. Photo by John Kernick.

Chai-spiced peach buttermilk lassi from “Root to Leaf: A Southern Chef Cooks Through the Seasons” by Steven Satterfield. Photo by John Kernick.

Local peaches might be gone, but the ones in the grocery store are really good right now.

(The Northwest Austin Kiwanis are hosting the second round of their big annual peach fundraiser in the next few weeks. Click here to find out how to buy a box of Colorado peaches for pick-up on September 12.)

We like to eat them simply sliced, but here is a refreshing peach lassi made with buttermilk and a hint of chai tea. Feel free to take the traditional lassi route and use yogurt instead of the buttermilk, but sometimes buttermilk is easier to find than high-quality drinking yogurt. (Austin’s White Mountain makes a probiotic-packed drinkable Bulgarian yogurt that would be excellent in this recipe.)

You could peel the peaches if you aren’t a fan of little pieces of skin in your smoothies, but it’s a lot of work, and you’ll lose the nutrients and fiber that come in the fuzzy peel of the peach.

Chai-Spiced Peach and Buttermilk Lassi

2 cups sliced peaches (from about 3 peaches)
2 cups chilled buttermilk
1/4 tsp. fine sea salt
1 Tbsp. honey
1 Tbsp. chai-spiced tea leaves (about 1 tea bag)

Combine everything in a blender and blend until smooth. S

erves two.

— From “Root to Leaf: A Southern Chef Cooks Through the Seasons” by Steven Satterfield (Harper Wave, $45)


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