For weeks, I have seen a huge box lying in her house. Everytime I visit her, I have to step past this damn box that lies in the path of getting from her front door to her living room. One day, she asked me to find a recipe for an avocado milkshake her friends talked about during their holiday. The only info she had was that there was avocado and gula melaka in the drink, so after I found a recipe from google, she thought it would be a great idea to open her parcel that she's received from mail order to make this milkshake. Surprise surprise, there were two sets of 'The Magic Bullet' in the box (a-buy-one-get-one-free scam from telemarketers) and so that's how I scored myself a set.
Anyway, this is the amended recipe. The pics below uses half the recipe and golden syrup as I ran out of gula melaka.
Avocado Thickshake (aka Jus Alpokat)
1 medium size avocado
1 cup vanilla ice-cream
3/4 - 1 1/4 cup fresh milk (If you want it like a yoghurt, go less milk. If you want it like thickshake, have it in between, if you want it like a normal milkshake, then go more milk.
1/2 tablespoon of thick gula melaka syrup (Malaysian palm sugar) or you can just substitute it with maple syrup although the taste is not as fragrant as that of gula melaka.
- Put the avacado, ice-cream and milk into a blender or 'the magic bullet'.
- Pulse the blender, or place it in the magic bullet for 15 seconds.
- Swirl the gula melaka syrup on the insides of one tall glass.
- Empty the contents of the blender into the glass.
- You can also put the gula melaka syrup into the blender with the rest of the ingredients for a more thorough mixture, or if you are lazy like me. But for presentation, the above method does a prettier job.
- Depending on whether you like small pieces of avocado in your thickshake, you can vary the amount of time in the blender. I personally like mine a bit chunky, like a yoghurt-with-fruit consistency so I only blend mine for about 5 seconds.
- Jus Alpokat originates from Indonesia and it is usually an avocado milkshake with chocolate milk. But I stumbled across a site (can't remember where) and they were using gula melaka.