We can't get enough yogurt lately, and we're not talking about the overly sweet, fruity supermarket tubs of the stuff. We're talking straight-up savory yogurt in Middle Eastern spreads like labne, and now even in our drinks, like this one we're crazy about from Top Chef alum C.J. Jacobson. C.J. is getting ready to open his new restaurant Ema in Chicago at the end of June, and the menu promises his genius spins on Middle Eastern and Asian flavors, as in his crispy broccoli with garlic dashi broth, spicy hummus, lamb kefta kebabs, and English peas with house yogurt, jalapeno, mint and blackberry-sumac granita.
At Rotisserie Ema next door, he'll be serving surprising and takeout-geared dishes like rotisserie kale alongside market-vegetable skewers. "Some of the most perfect pairings are right before your eyes," C.J. told The Feast. "At Ema, where frozen yogurt is in front of me all day, pairing a unique soda with yogurt came pretty organically. I love how the creamy and tangy nature of yogurt plays with the bubbles in the soda."
In the meantime, he shared this recipe for a frozen Greek yogurt float with us, and our weekend drinking plans are now set (well, the non-alcoholic portion anyway).
Frozen Greek Yogurt Float with Soda and Mint
Makes four 4oz. servings
1 container (one-serving size) of plain Greek yogurt (fat or non-fat), frozen
1 soda of your choice (CJ likes Izze sodas in flavors like Blackberry Pear, Citrus Ginger and more)
Mint leaves for garnish
Pour the soda into a stout sized cup. Scoop some frozen yogurt on top, garnish with mint and voila!
Photo credit: Anjali Pinto.
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