This Breakfast Staple Is One of the Trendiest Cocktail Ingredients Right Now

Dairy in a drink won’t seem odd to you if you grew up with a carton of milk on your school lunch tray or you’ve ever sipped on eggnog, Grasshoppers, or Pink Squirrels. The creamy quality of those classic cocktails comes courtesy of milk, heavy cream, or half-and-half, all of which are common coffee counterparts.

But on recent travels across the U.S., I’ve spotted an unexpected dairy aisle staple popping up on cocktail menus: Greek yogurt. Sure, I’m sweet on it in smoothies and spoon it daily as part of breakfast, but seeing this superfood on cocktail menus was a surprise. 

To learn more about why Greek yogurt is a growing trend in the cocktail space, I went straight to the source—bartending pros who’ve developed Greek yogurt drinks—and asked them to spill.

Why Bartenders Are Adding Greek Yogurt to Mixed Drinks

Using dairy in cocktails isn’t exactly new. In fact, Josh McAlexander, bar manager at Good News, Darling, confirms that dairy has been a signature ingredient in select cocktail recipes since the late 1800s.

“Bartenders used whatever they had on hand to mix with alcohol, especially when booze was used medicinally and often lacked clean distillation. Early spirits like bathtub gin could taste harsh, so people mixed in ingredients to help cut down the sourness and make the drink more palatable,” McAlexander explains. 

As for Greek yogurt, though, that’s a recent addition to the lineup. In fact, Kanopi bar manager Izabelle Lewis and Eos & Nyx owner George Lahlouh only noticed it bubbling up on bar menus within the last decade.

Despite Greek yogurt being a new bar favorite, Lewis predicts it will stay on menus, "as it creates a world of new potential beverages,” including a spiked mango lassi she has served guests in the past.

So what’s driving this current craze? McAlexander points to the recent wave of culinary-minded mixed drinks. (Case in point: Tomatotinis, Parmesan Espresso Martinis, and Celery Margaritas.) 

“I don’t think there’s a real line between food and beverage. Different emulsifiers give bartenders more tools to create unique drinks that surprise guests and push beyond the typical bar menu," says McAlexander. "The past few years have been an incredible period of experimentation, with bars using ingredients that haven’t traditionally appeared on cocktail lists. That kind of creativity will continue to move the industry forward."

The drink pros reveal that Greek yogurt shines as an ingredient in spirited drinks because it:

• Lends a silky, almost buttery texture
• Delivers natural tart flavor to balance out sweet elements
• Has enough viscosity and fat to help flavors linger on taste buds longer than they might in a non-dairy drink

Plus, it’s affordable, and for many home bartenders, it’s already in your fridge as we speak.

3 Places You Can Order Greek Yogurt Cocktails

When you’re out and about, keep an eye out for Greek yogurt cocktails at Lahlouh’s Eos & Nyx in San Jose, California, McAlexander’s Good News, Darling in Des Moines, Iowa, and at Austin Taco Project inside the Hilton Austin in Texas.

Here’s a preview of the goodies that could be in your glass if you order wisely.

• Eos & Nyx’s Licensed to Dill: Inspired by tzatziki, this creation contains aquavit, lime juice, dill, and Greek yogurt. Herbaceous, bright, and fresh all at once, this menu item is a hit during brunch.
• Good News Darling’s Strawberry and Cheese: Celebrates the full life cycle of a strawberry. McAlexander infuses vodka with strawberry Greek yogurt and dried strawberry chips, steeps strawberries in a solution for a bright acidic pop, then cooks the berries down into a caramelized, reduced syrup that adds a jammy sweetness to round things out.
• Austin Taco Project’s Velvet Heat: Swicy reigns supreme in this cocktail that showcases smoky mezcal, tropical mango and pineapple, and some sneaky heat. That’s all rounded out by creamy, tangy yogurt.

How to Try the Greek Yogurt Cocktail Trend at Home

Greek yogurt can be added to many cocktails with an acidic element. However, McAlexander warns to be mindful that it brings a slight sourness to your beverage. "A simple spoonful in a margarita is an easy way to add body and a rich mouthfeel, while also bringing probiotics into the mix, so you can feel a bit better about potentially having a second,” he says.

If you don’t do dairy, dairy‑free yogurt alternatives are widely available, and many are just as effective at providing probiotics and protein, McAlexander verifies.

We couldn’t let the experts step back behind their bars without asking for a few examples to sample. Which will you try first?

Greek Yogurt Margarita

Recipe by Josh McAlexander 

• 3 oz. tequila (or a spirit-free alternative, such as Almave)
• 1 ½ oz. triple sec (or a non-alcoholic swap, like Lyre's Orange Sec Non-Alcoholic Spirit)
• 1 ½ oz. agave 
• 1 oz. fresh lime juice
• 1 cup fresh fruit, such as strawberry, blueberry, and/or mango 
• ½ cup plain 2% or 5% Greek yogurt 
• Pinch of salt

Add all of the ingredients to a blender pitcher, along with a handful of ice. Blend until creamy, pour into 2 margarita glasses, and enjoy.

Boozy Mango Lassi

Recipe by Izabelle Lewis

• 2 oz. vodka
• 1 ½ cups diced fresh mango 
• ¼ cup plain 2% or 5% Greek yogurt 
• ¼ cup milk
• 1 Tbsp. sugar
• ¼ tsp. cardamom

Add all of the ingredients to a blender pitcher. Blend until creamy, pour into a highball glass, and enjoy.