Name: Vietnamese Avocado Coffee
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 2
Ingredients: 1 ripe avocado, peeled and pitted; 2 shots (4 oz) strong Vietnamese coffee (or espresso); 3 tablespoons sweetened condensed milk; 1 tablespoon granulated sugar (adjust to taste); 1 cup ice cubes; 1/2 cup whole milk (or coconut milk for dairy-free option); 1/4 teaspoon vanilla extract; Pinch of salt; Whipped cream for topping (optional); Cocoa powder or cinnamon for dusting (optional)

Instructions

Brew the coffee

Prepare 2 shots of strong Vietnamese coffee using a traditional phin filter, or brew espresso as a substitute. Allow to cool slightly while preparing other ingredients.
Blend the avocado mixture

In a blender, combine the ripe avocado, sweetened condensed milk, sugar, vanilla extract, and pinch of salt. Blend until completely smooth and creamy, about 30-45 seconds.
Add coffee and milk

Pour the brewed coffee and milk into the blender with the avocado mixture. Pulse a few times until fully incorporated. Taste and adjust sweetness if needed.
Add ice and blend

Add the ice cubes to the blender and blend until the mixture is smooth and frothy, about 20-30 seconds. The consistency should be similar to a milkshake.
Serve and garnish

Pour the avocado coffee into tall glasses. Top with whipped cream if desired, and dust lightly with cocoa powder or cinnamon. Serve immediately with a straw and a long spoon.

Vietnamese Avocado Coffee

Ingredients

Instructions

Nutritional Information