Indonesian Coffee Shake
When it’s hot nothing picks me up more than an iced coffee. The combination of caffeine and cold is revitalizing. And it was warm this weekend in the City by the bay. Several days of over 90 degree temps. So what you say? Well, there is not a lot of relief to be found here as air conditioning is not prevalent. It’s never been needed until recent years as we’ve had significantly longer and warmer spells. It might be a worthwhile study to document ice coffee sales for same period for the last 7 years and correlate it to global warming numbers.
In anticipation of a possible winter trip I’ve been reading about Indonesian and Southeast Asian cooking. I came across this most unique combination of ingredients for a milkshake. Surprisingly tasty. The color was vastly different than the one in the cookbook. While mine was pea green the other was a nice latte color. I don’t think I would have made a pea green drink.
Coffee Avocado Milkshakes
1/2 ripe large California avocado
1/3 cup espresso or 1 cup strong brewed coffee, cooled
1/2 cup sweetened condensed milk (not evaporated milk)
2 cups ice cubes
2 teaspoons vanilla
Scoop avocado flesh into a blender. Add remaining ingredients and puree until completely smooth, about 1 minute.