Yoghurt Cooler
재료
조리법
Place all ingredients in the blender jar - cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up. Note: Use lots of ice in this one - great on hot days! To add ice: Remove the center of the cover while the blender is on - drop 3 or 4 ice cubs and blend until they're completely crushed.
Yoghurt Cooler는 플레인 요구르트, 신선한 과일, 얼음으로 만든 무알코올 블렌디드 음료로, 두껍고 상큼하며 자연적으로 영양가 있는 스무디 스타일의 음료다. 요구르트는 단백질, 프로바이오틱스, 특유의 새콤한 크리미함을 제공하고, 과일은 단맛과 풍미를 더한다. 음료 레시피로 소개되지만 본질적으로 하이볼 잔에 제공되는 과일 요구르트 스무디다.
History & Origins
Blended yoghurt and fruit drinks have been consumed across South Asia, the Middle East, and the Mediterranean for centuries in forms known as lassi (India), ayran (Turkey), and doogh (Iran). The Western 'smoothie' category incorporating yoghurt and fruit emerged in health food culture during the 1970s and 1980s and became mainstream by the 1990s. The Yoghurt Cooler is a non-alcoholic beverage with no formal cocktail history, representing this broader tradition.
Tasting Notes
Aroma: Fresh fruit and the clean, slightly tangy note of yoghurt, with an icy freshness from the blended ice. Palate: Creamy and fruit-forward, with yoghurt's characteristic tartness and dairy richness balanced by the natural sweetness of fresh fruit; the texture is thick and satisfying. Finish: Smooth, slightly tangy, and refreshing with a lingering fruit and dairy note.
Pro Tip
Use full-fat Greek yoghurt for the creamiest texture, and blend with frozen fruit instead of fresh fruit and separate ice for a thicker, more intensely flavored result.
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