Iced Avocado and Coffee Drink (Es Alpukat) 4.000

Deb Lindsey for The Washington Post

Jun 9, 2017

Singapore native Pat Tanumihardja grew up on refreshing avocado drinks like this one, which combines chunks of avocado in a coffee-laced milk sweetened with a thick simple syrup. This version is blended into a creamy vegan shake, but it can also be made with regular or low-fat milk.

The syrup is steeped with pandan leaves, which have a lightly citrusy vanilla flavor. Use the same syrup to sweeten tea and cocktails; if you have trouble finding pandan leaves, you can substitute a split vanilla bean and add a squirt of lime juice.

Make Ahead: You'll have syrup left over, which can be refrigerated in an airtight container for up to 2 months.

Where to Buy: Pandan leaves are available at Asian markets (typically frozen).


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the syrup
  • 2 cups sugar
  • 1 cup water
  • 2 pandan leaves, trimmed and tied into separate knots (see headnote)
  • For the drink
  • Flesh of 1 large ripe Hass avocado
  • 1/3 cup espresso plus 2/3 cup water (may substitute 1 cup strong brewed coffee, cooled)
  • 2 cups almond milk (may substitute other plant-based milk)
  • 1/2 cup ice cubes, or more as needed
  • Chocolate syrup, for serving
  • Instant espresso grounds, for serving

Directions

For the syrup: Combine the sugar, water and pandan leaves in a large saucepan over medium-high heat; once the sugar has dissolved and the liquid is bubbling, reduce the heat to medium and cook for 8 to 10 minutes, until thickened, adjusting the heat as needed.

Discard the leaves, then pour the syrup into a heatproof container or bottle. The yield is about 1 3/4 to 2 cups; you'll need 1/4 cup for this recipe.

For the drink: Combine the avocado, espresso and water (or coffee, if using), almond milk and pandan syrup in a blender. Add ice cubes, cover and blend on HIGH speed until smooth and frothy. Add ice cubes and blend again, as needed, for a thicker consistency.

Divide the drink among individual glasses or cups. Drizzle the top with chocolate syrup, and then sprinkle lightly with ground espresso. Serve right away.

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Recipe Source

Adapted from a recipe by Seattle food writer and cookbook author Pat Tanumihardja.

Tested by Kristen Hartke.

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