Masala Chaas is the cool yogurt drink you'll find in homes and roadside dhabas (eateries) all over India. In five minutes, you can toss high-protein Greek yogurt, a handful of mint and cilantro, roasted cumin, and chaat masala into a blender for a refreshing sip. And a big plus - each serving provides 16 grams of protein!
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Growing up in a Punjabi home, Lassi and Chaas were always on the daily menu, especially during the summer months.
While Mango lassi or Rose lassi was typically made for breakfast, my mom always made this savory buttermilk for lunches. It was our go-to refresher on hot Delhi afternoons-served in steel tumblers straight from the fridge.
These days, I make it with Greek yogurt, which gives each glass about 16 grams of protein, making it just as nourishing as it is refreshing. In just five minutes, you can blend yogurt with mint, cilantro, roasted cumin, and chaat masala for a revitalizing drink that's now part of my daily routine.
Let's get started on this delicious Masala Chaas recipe!
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What is Masala Chaas?
In English, chaas is commonly known as spiced buttermilk.
Masala Chaas is a light, savory yogurt drink blended with cooling herbs and spices, and it's one of the most refreshing ways to beat the summer heat in Indian homes.
What does masala chaas taste like? Masala chaas tastes like a light, thin savory buttermilk infused with nutty roasted cumin, zingy fresh mint and cilantro, with a hint of heat from ginger and a tangy kick from chaat masala.
Ingredients - Notes & Substitutions
Let's explore the ingredients in masala chaas. Here's what you need:
- Greek Yogurt - Use a plain, high-protein variety. Use full-fat, low-fat, or fat-free.
- Chilled Water - Adjust the water for your preferred consistency.
- Fresh Mint Leaves - Adds a cooling flavor; ¼ teaspoon dried mint can be used as a substitute.
- Fresh Cilantro Leaves - Adds freshness and a vibrant color.
- Ginger - Fresh ginger gives it a zing; substitute with ⅛ teaspoon of dry ginger powder if needed.
- Pink Salt - Also known as Himalayan salt. Use kosher salt as a substitute.
- Roasted Cumin Powder - Toast cumin seeds and grind for the best flavor. Here's an easy recipe for homemade roasted cumin powder.
- Chaat Masala - Adds a tangy flavor (e.g., MDH, Everest).
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Masala Chaas
Here are the step-by-step instructions and photos for making the best Greek yogurt chaas:
- Add all the ingredients and spices to a blender jar.
- Close the lid and blend until everything is incorporated and smooth. Pour into a glass for serving, or refrigerate until ready to serve.
Note: Use chilled water as opposed to adding ice. It ensures a refreshing taste without diluting the flavors!
Serving Suggestion
Here are my favorite ways to serve chaas:
- As an accompaniment: Serve alongside dal and rice or paratha for a classic Indian meal.
- Snack: Enjoy it as a post-workout cooling drink or afternoon refresher.
How to Store Homemade Masala Chaas
Store masala chaas in an airtight container and refrigerate for up to 3 days. It gets thicker the longer it sits, so give it a good shake before serving to blend all the ingredients again.
Tried & tested
Chaas Variations
You can easily customize this recipe to fit your needs. Here are some of my favorite variations:
- Added Protein - I add a scoop of unflavored protein powder to boost the protein content up to 30 grams per serving.
- Spicy Masala Chaas - Blend in ½ of a seeded jalapeno for a spice kick!
Equipment
I used a Magic Bullet for blending the chaas in this recipe. You can use any blender you have on hand, including Blendtec or Vitamix.
My Takeaways From Recipe Testing
Here's what I learned while testing this recipe:
- Use chilled ingredients. It ensures that herbs don't turn bitter during blending.
- Pick only the leaves of mint and cilantro- no stems! Stems cause a woody taste.
Recipe Tips & Notes
- Greek Yogurt: Use a plain variety of high-protein Greek Yogurt. Since the protein content of different brands varies, check the nutrition label.
- Water: Adding chilled water ensures the best taste and texture. You can add ice, but that dilutes the flavors and texture.
- Herbs: Fresh cilantro and mint are the way to go here. Add just the leaves, not the stems.
- Ginger: Fresh ginger gives the best results here. If you find ginger spicy, consider reducing the quantity or omitting it.
- Seasoning: In my opinion, pink salt, aka Himalayan salt, adds the best flavor. Kosher salt is a good alternative. Some recipes call for black salt, also known as kaala namak. You can use that; however, I find its taste overpowering.
- Make-Ahead: You can make chaas up to 3 days in advance. Refrigerate it until ready to use. When ready, give it a good shake to blend all the ingredients again!
FAQ
Yes! Just skip the water or strain regular yogurt for a creamier texture.
Not quite. Although both are yogurt-based drinks, Lassi is usually thicker and sweeter, while Chaas is lighter, savory, and typically spiced.
I've never tried this recipe with a vegan yogurt, but you can try it with any thick, plant-based yogurt, such as almond or cashew.
It stays fresh for up to 3 days. Give it a quick shake before serving.
As per this recipe, each serving of masala chaas contains 107 calories.
As per this recipe, each serving of masala chaas contains 16 grams of protein.
Similar Drink Recipes
Looking for other recipes like this? Try these:
📖 Recipe
Masala Chaas Recipe - Spiced Greek Yogurt Drink (High-Protein)
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Video
Equipment
- Nutribulet Blender or any blender
Ingredients
- ¾ cup Plain Greek Yogurt High-Protein Variety (see note 1)
- ½ cup chilled water
- 4-5 fresh mint leaves no stems
- 10-12 fresh cilantro leaves no stems
- ½ inch ginger peeled and cleaned
Chaas Masala (Spices)
- ¼ teaspoon pink salt (Himalayan) or kosher salt
- ½ teaspoon roasted cumin powder
- ¼ teaspoon chaat masala (MDH, Everest, etc.)
Instructions
- Add all the ingredients and spices to a blender jar. Close the lid and blend until everything is incorporated and smooth. Pour into a glass for serving, or refrigerate until ready to serve.
Notes
- Greek Yogurt: Use a plain variety of high-protein Greek Yogurt. Since the protein content of different brands varies, read the nutrition label to confirm. On average, a ¾ cup serving contains 16 grams of protein.
- Water: Adding chilled water ensures the best taste and texture. You can add ice, but that dilutes the flavors and texture.
- Herbs: Fresh cilantro and mint are the way to go here. Add just the leaves, not the stems.
- Ginger: Fresh ginger gives the best results here. If you find ginger spicy, consider reducing the quantity or omitting it.
- Seasoning: In my opinion, pink salt, aka Himalayan salt, produces the best flavor. Kosher salt is a good alternative. Some recipes call for black salt, also known as kaala namak. You can use it; however, I find its taste overpowering.
- Make-Ahead: You can make chaas up to 2 days in advance. Refrigerate it until ready to use. When ready, give it a good shake to blend all the ingredients again. Pour into a glass and enjoy!
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