Refreshing Asian Avocado Drink Recipes

AVOCADO MILKSHAKE

Steps:

• With a knife, halve avocados and remove pit. Using a spoon, scoop flesh and cut into cubes.
• In a blender, combine avocados, milk, sugar, lemon juice, and ice. Process until smooth and blended.
• Do in batches as needed to make processing easier.

FILIPINO AVOCADO MILKSHAKE

Steps:

• Place avocado, ice, sugar, milk, lemon juice, and ice cream into a blender. Puree until smooth.

AVOCADO SMOOTHIE

Steps:

• Combine the avocado, milk, yogurt, honey, and ice cubes in a blender; blend until smooth.

VIETNAMESE AVOCADO SMOOTHIE

Steps:

• Cut the avocados in half lengthwise and remove the pit. Spoon the flesh out of the skins and place into a blender.
• Add the remaining ingredients and blend until smooth and creamy. Pour into glasses and serve.

COFFEE AVOCADO MILKSHAKE (ES ALPUKAT)

Steps:

• Scoop avocado flesh into a blender, then purée with remaining ingredients until completely smooth, about 1 minute.

REFRESHING ASIAN AVOCADO DRINK

Steps:

• Peel avocados. Cut into halves. Remove pits. Cut each half into sixes.
• Blend avocado with milk till the bits of avocado are gone.
• I use a tiny food processor, so I split the avocado & milk into 4 portions & blend. Tiresome, but it's better than blending all the avocado at once & whisking it by hand in a big jug with the remaining milk---too tiring!
• Chill for at least 2 hours or pop in some ice cubes & let them bob for 5 minutes.
• Swirl 2 teaspoonfuls (as desired) of gula melaka or coconut sugar syrup into each glass.
• Drop in straws, stir & enjoy!
• To serve as dessert: USe a thicker consistency by not adding ice. Chill for several hours. Serve in cute glasses, swirl coconut sugar syrup on top.
• If gula melaka syrup is not readily available, get a chunk of gula melaka/coconut sugar & melt it over fire in some water to get the syrup.
• Note: Gula is a Malay word for Sugar. Melaka is actually Malacca, a place in Malaysia. Gula Melaka is dark coocnut sugar & its syrup is made from melting this sugar in water over a slow fire. What you get is a dark, fragrant, heavy syrup.