Avocado Milk Shake (Shin To Bo or Es Alpukat)

I had my first taste of Avocado Milkshake on a trip years ago to Surabaya in Indonesia. When we moved here to the States, the popular Banh Mi joint in Chinatown sells the Vietnamese Avocado Milkshake or Shin To Bo. I have been a huge fan ever since my first taste of Es Alpukat in Indonesia but always limit my consumption of the dangerously addictive milkshake as it is a calorie nightmare for everyone. Which is why I still could not understand people who drinks smoothie whilst on a diet. I guess whatever works for them.

The difference between the Vietnamese Avocado Milkshake and the Indonesian's Es Alpukat is the addition of chocolate syrup into the glass before pouring in the avocado shake. I have had version of Es Alpukat in Indonesia where the vendor used vanilla ice-cream to make the concoction instead of just regular sweetened condensed milk and ice. However way you decide to make this, all I can say is, it is the perfect drink in the summer weather.

Avocado Milkshake
(Serves 3-4, really)

Ingredients
1 medium ripe avocado
6 Tbsp sweetened condensed milk
1 cup of ice
1/3 cup of whole milk
Chocolate syrup (optional)

Directions

Step 1: Remove the seed and skin of an avocado. Place avocado inside a blender.

Step 2: Mix in sweetened condensed milk and whole milk.

Step 3: Add in the ice cubes. Pulverize till smoothie is thick and smooth.

Serve as is or swirl a tall glass with chocolate syrup before adding in the avocado milkshake to make es alpukat.