When I shared a recipe for a banana avocado smoothie last week, I heard from many of you letting me know about similar avocado milk drinks where you’re from, including this Vietnamese avocado shake (aka sinh to bo or also called ‘Vietnamese avocado smoothie’). This avocado milkshake uses a simple combination of ripe avocado with milk, a little sweetened condensed milk (or condensed coconut milk), and ice cubes for a wonderfully creamy and refreshing drink! And since avocado milk drinks seem to be so popular, especially in South East Asia, I’ve even included a list of variations below and the country that inspired it, so you’ll never get bored! However, I loved seeing how popular this was all over the globe: Malaysia, Philippines, Singapore, Nepal, Brazil, Guatemala, Kuwait, Lebanon, Mozambique, and South Africa are just some places people let me know they enjoy something similar. Let me know in the comments if your country also enjoys something similar (and also how it differs!). If you’re used to eating avocados in savory forms only – like avocado toast, authentic guacamole recipe, and salads – then the idea of a drink that uses avocado as its main ingredient might seem a little suspicious. However, have no fear! The avocados flavor within this avocado shake is delicious when sweetened and combined with milk. What you get is a creamy, buttery, thick, sweet milkshake (who knew avocado with sugar could taste so good?!). In fact, I’d go as far as to say this avocado condensed milk “shake” can be served as a drink or dessert – it’s that sweet and creamy! Best of all, because of its simplicity, this avocado shake recipe takes just minutes to prepare and is neutral enough to be enjoyed alongside breakfast, lunch, and dinner (or even alone as a snack!).
The avocado milk ingredients
Avocado: use a ripe avocado without lots of brown spots over the flesh. Milk: feel free to experiment with different milk types for a different flavor. I love to use coconut milk. Condensed milk: use sweetened condensed milk. Feel free to use a dairy or non-dairy option. You could also use condensed coconut milk. Feel free to adjust the amount used based on how much of a sweet tooth you have. You could also substitute this for other sugars (more mixing required) like palm sugar (gula melaka), dates or date syrup, honey, coconut sugar. In any case, I love the silkiness of the condensed milk. Ice: technically optional but makes for a very refreshing drink. You could omit the ice and use frozen avocado instead, too – if preferred. To top: I used some ground pistachios, though this is entirely optional. You could also top with other crushed nuts like walnuts or almonds (raw or toasted), and honey, or even whipped cream (or coconut whipped cream). I also love to add coconut flakes/shredded coconut (raw or toasted, for crunch).
International Flavor Variations
Indonesian avocado coffee shake (Es Alpukat): combine the above ingredients with around 1/4cup of strongly brewed coffee or espresso and top with some chocolate syrup. Indian ‘butter fruit juice’: very similar to the above but often with an added squeeze of lime juice. Sri Lankan avocado shake: similar but tends to have additional heavy cream and vanilla extract or even vanilla ice cream. Taiwanese avocado milk: add a small pudding container (such as vanilla pudding or a crème Brulee). You could also adapt this into a bubble tea with boba, mango boba, or coconut jelly. Moroccan rose avocado smoothie: add a little rose water to the avocado milk. Philippines avocado pudding: hand-mixed in a bowl and often served with grated melon or even cheese as a dessert!
Other Optional Add-ins
Spices: cinnamon, cardamom, vanilla, saffron, mahlab spice, and nutmeg can all be added for extra flavor. Add a pinch, taste, and increase to your desired flavor. Other aromatics: orange blossom, citrus zest (and juice), dried rose petals, and fresh mint are all potential add-ins enjoyed globally. Alcohol: swap out some of the milk for Kahlua or Bailey’s Irish cream. Cocoa: top with some grated chocolate, blend in cacao nibs or chocolate chips, add in some cocoa powder, etc. Fruit: feel free to mix additional fruit into the avocado shake or use some to decorate the top. This includes jackfruit, durian, strawberries, mango, pineapple, blueberries, apple, pomegranate, etc. You could also top the avocado milkshake with chopped dried fruits.
Chia seeds and mung bean paste could also be added to the drink, while a handful of granola is a popular topping!
How to make the avocado milkshake (Sinh To Bo)
There are two methods that you can use to make this avocado milk drink. First, slice open the avocado lengthways and tap a sharp knife into the pit, twisting it to remove (don’t try to scoop it out from the side as it can lead to kitchen disasters and a trip to the ER!).
Option 1: Layered avocado milkshake
Blend the avocado and milk using a blender or an immersion blender (hand-held blender). Add a little extra milk if you want it to be slightly thinner. Transfer that to a glass and top with the ice, condensed milk, and any toppings of your choice – I used crushed pistachios.
Option 2: Fully blended
Add all the ingredients to your blender (feel free to omit the ice for now or blend it in for an icy version) and blend into a smooth consistency. Taste the avocado shake and adjust any of the ingredients to personal preference. Feel free to add a little extra milk for a thinner avocado milkshake.
How to store
Like any avocado dish, this avocado with condensed milk “shake” is best enjoyed immediately before the avocado oxidizes too much and begins to brown. However, store any leftovers, covered tightly, in the fridge for up to a day.
Recipe notes
Don’t add too much ice: or you’ll end up diluting the sinh to bo too much, and no one likes a watered-down milkshake. Want it sweeter? Feel free to adjust the amount of condensed milk/sweetener you add based on personal preference. For vegan avocado milk: use any dairy-free milk and either dairy-free condensed milk (like condensed coconut milk) or substitute the sweetener entirely (with date syrup, etc.) Freeze into avocado popsicles: there’s a dish in Mexico called ‘paletas de aguacate’ where a similar combination of ingredients is poured into popsicle molds and frozen into avocado ice pops.
Other avocado recipes
Creamy banana avocado smoothie 4-ingredient avocado pistachio ice-cream Vegan avocado chocolate mousse cups Avocado butter Creamy avocado pasta sauce How to make avocado oil Creamy avocado cilantro sauce
If you try this Vietnamese avocado shake (Sinh To Bo) recipe, I’d love to hear your thoughts/questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
