Icarus's blog: "Hope- by any other name."

Totally going there.
Now I'm gonna have to tinker with the ACTUAL levels here. But so far I need milk, 2 tablespoons of sugar, yogurt, and ... water!?

... No. No water.
Crushed ice. Or even just using frozen yogurt.
*shakes head* silly internub recipe makers.
and just why the HELL would I want to use sugar when I could use honey?

... *more shaking of head*

Alright, so I'm going to need about:
1 cup of crushed ice
2 tbs honey
1 cup of cold milk
1 cup of plain yogurt (I'd let you do vanilla if you think the fruit you're adding meshed)

I noticed an approximation of about 1:2 ration water:milk products. What seemed to vary most was milk portion versus yogurt so I'm gonna go with an even split... for now.

Now ... what are the possibilities of this semi-sour very smooth milkshake base?

... endless.

There are recipes from EVERY kinda lassi from spiced, fruit, savory, and sweet to a brew similar to absynthe.

so by all means

-rosewater
-cinnamon
-soft fruits such as Kiwi, mangos (being the staple), papaya, melons, berries and such are wonderful options, personally... I wanna try pears and peaches :)

But... what about chocolate?

Now this proportion can probably handle one whole mango, but bear in mind, depending on the season, mango can be 75 cents to 3.75. I'm going to get some more science down on this and measure out the mango yield and start applying some good old english volumetrics of my other fruits what I would steer clear of here would be acidic fruits like lime, orange, lemon and their ilk
let's face it, who likes orange juice and milk together?

... you're a fucking weirdo.

Garnish-

Depending on the cup/glass you use (I saw a lot of cocktail glasses being used, those trendy bubble bottom martini glasses and such) you could do quite a bit.
Some people float a mint leaf,
others do a pretty drizzle pattern or dollops with a syrup
chopped pistachios I hear is very authentic
cinnamon
whip cream
Me? I'm going to use a MELON BALLER! and cut a tiny wedge in the orb to put on the edge of my glass.
And what's stopping me from doing cocktail sugar on the rim?
Cocktail salt for a savory one?
Chocalate chips on top of a layer of whip cream that I spatulaed off to make it level intead of a poof
pomegranate?

We're talking about cocktails here people. It should be fun to drink, and make.

So with that base (probably a hefty serving for one) along with the fruit yield, once the volumetrics are done and your tampering is satisfied... you've got one hell of a platform.

Papaya, vanilla sounds lovely, maybe with a whip cream top with papaya seeds (they're peppery and nice). I'll be out of yogurt in no time.