Chaas Recipe: A Probiotic-Rich Drink for Summer Wellness
In the middle of a heatwave it’s really tempting to reach for iced drinks, thinking they’ll help us cool down. But, from an Ayurvedic perspective this douses our Agni (metabolic fire) and makes our body work harder to regulate temperature.
Instead, Ayurveda teaches us to choose drinks that are energetically cooling, not necessarily cold to touch. This helps in both keeping us cool while supporting our digestive capacity.
Examples of naturally cooling drinks include coconut water, peppermint tea, cumin water and chaas.
Chaas is a popular Summer beverage enjoyed in many parts of India and neighbouring countries like Pakistan, Nepal and Bangladesh. While the name may vary by region (it’s called Kachi Lassi in our Punjabi household), the essence is the same – a thin, yoghurt-based drink blended with water and spices.
Often translated as “buttermilk”, chaas is not the direct equivalent. Traditional buttermilk is a byproduct of the butter-making process whereas chaas uses yoghurt. And while yoghurt is seen as a heating and heavy ingredient in Ayurveda, when diluted with water and spices, it becomes much lighter and easier to digest.
What Makes Chaas Special:
Naturally cooling and hydrating
Rich in probiotics
Supports digestion and gut health
Quick and easy to prepare
Ingredients:
1 part plain yoghurt
4 parts spring water
A pinch salt
Optional Add-ins:
Toasted cumin seeds, crushed
Fresh coriander leaves
Black salt
Fresh ginger
Fresh mint leaves
Method:
Add the yoghurt and water to a clean glass jar. Screw the lid on tight and shake the jar until both ingredients are fully combined and slightly frothy.
Pour the mix into a glass and stir in the salt along with any of the optional add-ins.
Serve immediately and enjoy.
Storage:
Chaas is best consumed straight away and during daytime.