Avo coffee smoothie

Avocados are plentiful at the moment, and delicious on their own, in salads, as guacamole, a smoothie or even made into a vegan ice-cream. This popular Indonesian recipe works well as a morning smoothie with a built-in caffeine fix, or a rich, creamy dessert with a drizzle of chocolate.


1 cup (240ml) whole milk, plus more as needed
1/2 cup (120ml) sweetened condensed milk
2 medium Hass avocados (about 225g each), halved, pitted, and flesh scooped
285g ice (about 10 cubes)
1/4 cup (60ml) strongly brewed coffee
Pinch kosher or sea salt
Chocolate syrup, for drizzling (optional)


  1. 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.
  2. If desired, drizzle chocolate syrup on inside of serving glasses, then divide shake evenly between glasses, and serve.

Tip: 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. Add an extra foamy coffee shot for decoration on top.


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