I first had a Vietnamese avocado shake at Loving Hut, a vegan restaurant chain run by an organization that’s difficult to describe as anything other than a cult, founded by Supreme Master Ching Hai. Her TV channel is broadcast throughout the restaurant, showing world news, promotion of veganism, and promotion of Ching Hai’s latest album. The atmosphere is pretty strange. The food is great. Their vegan sinh to bo is garnished with a little mint and I remember it having a little lime in it, too. I usually blend mint leaves into the drink as well as using them as a garnish. In Indonesia I’ve read people add chocolate or coffee syrup, which sounds excellent.
My avocados are super ripe so if I want to use them for anything, I have to use them within the next few days. Avocado shakes are one of my favorite uses for avocado and also one of the simplest.
The basic recipe is to blend an avocado with ice, milk, and sweetened condensed milk. I don’t have sweetened condensed milk, but I have sugar. And since my milk is frozen, I blended about half a cup of frozen milk with about half a cup of water instead of regular milk and ice. I used about 3 tablespoons of turbinado sugar, adjusting the amounts of ingredients until it was the right consistency and sweetness.
I also added a little frozen lime juice and some Thai basil, since I didn’t have any fresh mint, and garnished it with a basil flower.
And of course, I saved the pit to try to grow an avocado tree. I’ve heard of people eating the pits as well: for example, grated dried avocado pit is an ingredent in Enchiladas Zacatecas.