Two Avocado Smoothies
It’s smoothie season!
I’m writing from Chicago, where it’s 98 degrees outside, but feels like it’s over 100. (I only know this thanks to NPR, because I’ve been hunkering down in my sister’s air conditioned apartment all day, eating popsicles.)
I realize that there may be no such thing as smoothie season for people who start off their days with protein shakes every morning, but I like to start out with coffee and eggs. To me, smoothies are summery.
Summer afternoon smoothie treats. I wish I had one right now.
Unfortunately, I made these back in California– during my month of avocado-themed eating– after receiving more avocados than I could chose to count from my generous friends.
(I wouldn’t say I was desperately trying to use up my exponentially-quickly-ripening avocados, but any kitchen efforts that left me with a yummy result and several fewer avocados was okay by me.)
When I first encountered avocado “juice” on a menu (at a hippie little coffee/bread-centric establishment called The Market in Okayama, Japan), I ordered mango juice instead. Who wants to drink their avocados?
Eventually (I was a regular), I gave their avocado juice a try. It was much, much thicker than anything else on their juice menu. Downright smoothie-like, if you ask me. It also tasted creamy, nutty, and vaguely of cinnamon. I was sold.
Later, I realized The Market in Okayama didn’t invent the avocado smoothie; it’s a Vietnamese thing! The classic recipe for Vietnamese sweet avocado shakes uses condensed milk. So I did, too.
Super tasty, of course, but I’d only used up one avocado. So instead of stopping there, I made a second, healthier version, sweetened with honey.* Just for you (if condensed milk is a deal-breaker).**
If you’ve only ever had avocados in a savory format, these sweet shakes are worth a try.
* These are only photos of the first version, since they looked exactly the same.
** You could also substitute agave syrup for honey.
Print these recipes.
Vietnamese Sweet Avocado Shake
(Adapted from: Viet World Kitchen.)
~ 1 large ripe avocado
~ 1/3 cup coconut milk (or milk, soy milk, or almond milk)
~ 1 cup ice (8 ice cubes)
~ ¼ cup sweetened condensed milk
Healthy Avocado Smoothie
(Adapted from: Tess’s Japanese Kitchen.)
~ 1 large ripe avocado
~ ½ cup water or coconut milk (or milk, soy milk, or almond milk); I used ¼ cup of each
~ 5-6 ice cubes
~ 4-5 Tbsp. honey (or more)
~ dash of cardamom
~ dash of cinnamon
How to make it (either recipe):
1. Give the ice cubes and liquid a head start in the blender, then toss in the avocado and other ingredients.
2. Blend until smooth, then add more flavoring as necessary to adjust the taste.
3. Chill in the fridge for 15-30 minutes (or up to a day), then serve cold and enjoy!