Put the milk and tea leaves in a saucepan set over a medium heat. Bring to just below simmering point, remove from the heat and chill in the fridge for 1-2 hours.
Pour the infused milk through a fine sieve or a cheesecloth into a blender (discard the tea leaves). Add the blanched almonds, yogurt, cardamom, rosewater if using, honey, and strawberries. Blitz until completely smooth.
Muddle or smash with a fork the remaining strawberries and divide between two glasses. Top up with the lassi and serve. Enjoy!
HOW TO BLANCH (SKIN) ALMONDS:
Boil water in a small pot.
Add almonds into the boiling water for about one minute.
Transfer almonds to a strainer and run under cold water, until cool.
Give each almond a little squeeze – the skins will slip right off! You could also place them in a paper towel and then give them a good rub between your hand palms.
Nutrition information is approximate and meant as a guideline only.