Ingredients

2 tablespoons cumin seeds
2 cups ice cubes
1 cup nonfat milk
3 cups nonfat plain yogurt
1/2 teaspoon salt, or to taste

Directions

Toast the cumin seeds in a small skillet over medium heat until they appear to be black and charred, about 8 minutes. Allow to cool to room temp; grind into a fine powder.

Blend the ice, milk, yogurt, salt, and ground cumin together in a blender on high speed until smooth.