Spiced maple carrot lassi: iced or warm

Ingredients

• 1
  
  cup finely grated raw organic peeled carrots
  
• 1/8
  
  teaspoon ground green cardamom (ground seeds from 1 pod)
  
• 1/8
  
  teaspoon fresh grated nutmeg
  
• 1/8
  
  teaspoon Saigon cinnamon
  
• 1/2
  
  teaspoon Meyer lemon zest
  
• 1/2
  
  teaspoon orange zest
  
• 1/2
  
  teaspoon zested peeled fresh ginger
  
• 1
  
  tablespoon real maple syrup (more for the warm version)
  
• 1
  
  tablespoon linden or acacia honey, to taste
  
• 1
  
  tablespoon fresh orange juice (sweet like a Cara Cara)
  
• 1
  
  cup thick Greek yogurt, fage
  
• 2
  
  ice cubes, crushed (for iced version)
  
• 
  
  sprinkle of cardamom, nutmeg and cinnamon for garnish
  
• 
  
  fresh mint leaves for garnish
  

Directions

1. Use the spices which you really like and feel free to vary the amounts to favor particular ones. For the iced option one: Combine the spices, carrot, fruit, honey, syrup, zest and juice ingredients in a blender to puree: Process. Then add the yogurt and ice cubes. Process until smooth.
2. Pour into glasses and garnish with mint leaves and a sprinkle of all the spices you like.
3. For option two, put the grated carrots, spices, honey, maple syrup, zest and juice in a sauce pan. Cook until the carrots are softened, about 5-8 minutes. Let cool. Then process in a blender with the yogurt and ice. Serve as in Step 2.
4. For the warm option three, (where I suggest a bit more sweetener, maybe 1/2 tbl. more of honey) cook the carrots with sweeteners, juice and zest until soft, about 5 minutes. Then add the yogurt and simmer gently for another 5 minutes, but do not boil. Process in the blender and then pour into heat tolerant glasses. Garnish with spices and a drizzle of maple syrup.