Jus alpukat may translate to "avocado juice," but this rich, chilled Indonesian beverage is thick enough to be called a shake. It gets its creamy texture from silky avocado and milk, and its sweeteness from condensed milk. Here, we spike it with strong coffee or a double shot of espresso, though you can also omit the coffee for a non-caffeinated version—you'll find it served both ways in Indonesia. To push it even further into dessert territory, you can also drizzle it with chocolate syrup.
Feel free to play with the ratios here to your own liking: add more milk for a thinner shake, more or less condensed milk to adjust sweetness, and more or less ice for either a colder and frostier treat or a thicker and more intense one.
Why It Works
- The avocado creates a rich and creamy base for the shake.
- A pinch of salt heightens the flavors without making a salty shake.
- Yield:Makes about 1 quart, serving 2 to 4
- Active time: 5 minutes
- Total time:5 minutes
- 1 cup (240ml) whole milk, plus more as needed
- 1/2 cup (120ml) sweetened condensed milk
- 2 medium Hass avocados (about 8 ounces/225g each), halved, pitted, and flesh scooped
- 10 ounces (285g) ice (about 10 ice cubes)
- 1/4 cup (60ml) strongly brewed coffee (such as a double espresso shot)
- Pinch kosher or sea salt
- Chocolate syrup, for drizzling (optional)
In a blender, combine whole milk, sweetened condensed milk, avocado, ice, coffee, and salt. Blend on high speed until smooth, 30 seconds to 1 minute; if the shake is thicker than you'd like, blend in more milk to thin slightly.
If desired, drizzle chocolate syrup on inside of serving glasses, then divide shake evenly between glasses, and serve.