Chocolate. Strawberry. Vanilla. Those are the usual flavors. Maybe you could get a mint Oreo milkshake or chocolate peanut butter milkshake at one of the more sophisticated ice cream parlors.
Today I am going to tell you about an unlikely milkshake.
A month ago I went to L.A. to visit my good friends Laura and Ben. The stars had aligned for the blending of the milkshake we were about to make: one of Laura’s roommates had brought home a blender and Ben had scooped up several very ripe avocados from a sale at the grocery store. Yes, dear readers, we were about to experience the creamy, velvety, elusive avocado milkshake. Now, I’ve made a few milkshakes before and somehow they always involved lots of chocolate or vanilla ice cream and some flavoring. Not so the avocado milkshake. I had failed to realize that the essence of the milkshake lies in milk, not ice cream. If its essence was founded in ice cream, it would be called an ice cream shake. We were not about to mix ice cream and avocados, but milk and avocados. And ice and sugar. A bit unorthodox, huh?
Not to worry, though, because Ben is actually an avocado milkshake sommelier, if you will. He has honed the avocado milkshake recipe to the essence of avocado milkshake perfection, ice cube by ice cube, glop of milk by glop of milk. Not only is Ben a stellar avocado milkshake maker, he is also a very gracious person and is kindly sharing his coveted recipe with us. In the words of Ben, it’s:
2-3 tbsp sugar
1 cup milk
5 ice cubes
blend til creamy
Smooth, retro-green and utterly refreshing, an avocado milkshake may be an unlikely milkshake, but it certainly is likable.
P.S. Apt pairings for the avocado milkshake include salted hard pretzels and dark chocolate (or chocolate covered pretzels, I suppose).