Who’s ready for fall? I cannot wait for the arrival of fall. Scarves, autumn leaves, accompanied by crisp and breathable air…I’m so excited. I’m already planning a trip out to Los Rios Ranch to go apple picking, followed by a baking session full of different kinds of apple pies. Fall makes me giddy.
Unfortunately, Los Angeles is in the midst of a terrible heat wave. Every year it’s always the same story: “June Gloom” arrives, followed by a very mild and cool July and August. Then the entire city, like the rest of the country, begins to anxiously anticipate the arrival of fall. And then, bam! Summer arrives in September and October. It’s dreadful, really.
Is talking about the weather boring? Yes, a little. It’s something I purposefully avoid on my blog, but often times the weather truly does dictate what I’m eating and drinking. To keep cool, I’ve been consuming copious amounts of tomato salads (they’re beautiful right now) and drinking tons of cold drinks like boba, slushies, grapefruit tonic spritzers and mango lassis. In an attempt to change things up a bit, I left the mango out and added a pinch of saffron and sweet, fragrant honey. I’m in a honey kick right now, tasting, exploring and experimenting with all different kinds of honey. Wildflower honey from Ojai (just outside of Los Angeles) is currently in first place.
When it comes to saffron (and this drink), less is more. On the first go-around with this recipe I added a bit too much saffron and it ended up being way too bitter. A small pinch will go a very long way. This drink is tart, sweet, fragrant and so utterly delicious. It pairs perfectly with a dish that’s flavorful and spicy. If you’d like to have it on its own, you can enjoy it the way I did: in front of a fan while dreaming about colder weather.
Saffron Honey Lassi
A lassi is a popular, traditional Indian drink made with a blend of yogurt, water, and sugar. This saffron honey lassi is tart and sweet.
- 1/4 teaspoon saffron threads
- 1/4 cup water
- 1/4 cup, plus 2 tablespoons, good-flavored honey (ex. wildflower honey)
- Pinch of salt
- 1 1/2 cups Greek yogurt
- 1/2 cup (low-fat or whole) milk
- In a medium skillet, placed over low heat, crumble the saffron into the water and let stand for 5 minutes.
- Add the honey and combine until dissolved. Add the yogurt and milk and whisk.
- Refrigerate for 1 hour or until very cold. Divide between two medium glasses and serve.
Yield: 1 drink
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.