Cà phê sinh tố bơ • Avocado smoothie coffee

From guacamole to avocado toast, it’s no secret that the avocado is well-loved in the US. As of 2021, the per capita consumption of avocado in the US is about 4 kilos / 9 pounds per year!

Avocados are not eaten as much in Vietnam, but we do love them and use them almost exclusively in drinks and desserts (same goes for beans, but that’s a topic for another day). Growing up there, I didn’t start eating avocados savory until middle school, when I discovered smoked salmon avocado toast on the internet. I remember my mom watching me and thinking it was super strange because back then, she only saw it as a fruit to be eaten sweet.

One of the most common things we use avocados for in Vietnam is to make smoothies. The high fat content and versatile mild flavor of the avocado is a superstar smoothie ingredient. Sweet and ultra creamy, avocado smoothies made with condensed milk are truly heavenly and addictive to me.

Personally, I am a big believer in “coffee makes everything better” – especially when it comes to desserts, and this is no exception. The lovely bitterness and fragrance of the coffee complements the richness and sweetness of the avocado smoothie perfectly. Honestly, I would take this over a Starbucks drink any day!

This can easily be made vegan by using non-dairy milk/condensed milk alternatives.

INGREDIENTS FOR CÀ PHÊ SINH TỐ BƠ

  • Avocado – Bơ: One of the most common things we use avocados for in Vietnam is to make smoothies. The high fat content and versatile mild flavor of the avocado is a superstar ingredient.
  • Sweetened condensed milk – Sữa đặc có đường: Milk that has had water removed and sugar added. Most commonly known/used in Vietnamese coffee, it is also used in desserts like flan.
  • Whole milk – Sữa tươi
  • Cold brew coffee – Cà phê ủ lạnh
  • Ice – Đá

DIRECTIONS FOR CÀ PHÊ SINH TỐ BƠ

  1. If you have pre-crushed ice, skip to step 2- otherwise: add your ice cubes into a blender and blend to crush.
  2. Scoop the avocado flesh into the blender, along with the condensed milk and milk.
  3. Blend until you get a well-combined smoothie and divide into glasses.
  4. Optional: if you want to achieve the distinct layers shown in the photo, carefully spoon a layer of condensed milk on top of the avocado smoothie so that the smoothie is no longer visible from the top.
    For the size of our glasses, we used about 2 tbsps per glass.
  5. Pour the cold brew coffee on top.
  6. Serve while cold. Stir well and enjoy!

RECIPE VIDEO

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Cà phê sinh tố bơ • Avocado smoothie coffee

Course: Drinks, DessertCuisine: VietnameseDifficulty: Easy
Makes

2

servings
Time

10

minutes

A unique pick-me-up! Sweet and ultra creamy avocado smoothy balanced by the lovely bitterness and fragrance of the coffee.

Ingredients

  • Avocado Smoothie
  • 100 g 100 avocado

  • 100 g 100 ice

  • 50 ml 50 Sweetened condensed milk

  • 25 ml 25 whole milk

  • Other ingredients
  • 200 ml 200 cold brew coffee (or to taste) – See Notes

  • 4 tbsp 4 condensed milk (optional – see Step 4)

Directions

  • If you have pre-crushed ice, skip to step 2- otherwise: add your ice cubes into a blender and blend to crush.
  • Scoop the avocado flesh into the blender, along with the condensed milk and milk.
  • Blend until you get a well-combined smoothie and divide into glasses.
  • Optional: if you want to achieve the distinct layers shown in the photo, carefully spoon a layer of condensed milk on top of the avocado smoothie so that the smoothie is no longer visible from the top.
    For the size of our glasses, we used about 2 tbsps per glass.
  • Pour the cold brew coffee on top.
  • Serve while cold. Stir well and enjoy!

Recipe Video

Notes

  • We make our concentrated cold brew coffee by adding 500ml water and 85g coarse ground coffee to a large glass jar or pitcher and letting it brew in the fridge overnight before straining through a cheesecloth.

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