I rarely drink Starbucks, but when there's Starbucks Frappuccino Happy Hour that comes once a year, "venti white chocolate mocha frappuccino with extra whip, please!" It's sugary, high-calorie frappuccino literally everyday for the whole week. All self control (and my waistline) goes out the window. Now that the evil (but fabulous) promotion is over, it's time to detox with a healthy alternative and a summer time favorite: Vietnamese Avocado Milk Shake or Sinh Tố Bơ.
Most Americans associate avocados with savory dishes. In Vietnam, we use them in desserts such as avocados shakes and smoothies. Sinh Tố Bơ is a ice-blended drink of ripe avocados, sugar, milk and sweetened condensed milk. It's refreshing summer drink and a great alternative to traditional American milk shakes.
In the below recipe, I use a combination of condensed milk and sugar. Some people stick with only sweetened condensed milk as the sweetener, but I find adding a bit of granulated sugar helps cream the avocado into the smooth velvety texture in the blender. Don't worry, you don't taste the granules at all. It also cuts down the richness from the sweetened condensed milk.
Vietnamese Avocado Milk Shake Recipe (Sinh To Bo)
1 ripe avocado
1 cup ice
1/2 cup milk
1-1/2 tablespoons sweetened condensed milk
1-1/2 tablespoons tablespoons granulated white sugar
Halved the avocado. Carefully chop the knife into the center of the pit and give it a twist to remove. Scoop the avocado flesh into a blender.
Add ice, milk, condensed milk and sugar and blend until smooth.