In the U.S., avocados are most often eaten in savory dishes, sliced to adorn salads or made into guacamole.
As a little girl, my mum would make us a very simple snack–she’d halve an avocado, drizzle some palm sugar syrup (made by melting gula jawa a.k.a. arenga palm sugar) over each half and hand us a spoon. I’d scoop out the flesh bit by little bit, making sure I got a good dose of caramelly syrup with each spoonful of creamy avocado.
I still eat avocados this way once in awhile but I’m more likely to make es alpukat, a light and refreshing that satisfies my craving for something sweet on a hot summer day. Es alpukat (literally iced avocado) is ubiquitous in Indonesia, available at just about any restaurant or at a street-side stall, but it’s easy enough to make at home.
The name makes no mention of it but coffee is usually added to the drink. You can always leave it out or substitute with chocolate milk.
What’s your favorite way with avocados?
Iced Avocado and Coffee Drink (Es Alpukat)
Es Alpukat is the perfect dessert if you are following a heart-healthy diet. The rich, creamy flesh of avocado gives this drink richness and body but it contains “good” mono and polyunsaturated fats, is naturally cholesterol-free as well as being chock full of nutrients like Vitamin E and folate. So you can drink up guilt-free. The Indonesian way is to serve it over ice and scoop out the avocado chunks with a spoon, but you can blend it like a milkshake–and add ice cream!– if you prefer.
Makes: 4 (1-cup) servings
1 large ripe Hass avocado
1/3 cup espresso plus 2/3 cup water, or 1 cup strong brewed coffee, cooled
2 cups whole or 2 percent milk
1/4 cup Pandan Syrup (see below)
Chocolate syrup (optional)
Using a tablespoon, scoop avocado flesh in bite-sized chunks into a medium bowl. Add the remaining ingredients and mix well. Refrigerate until ready to serve.
To serve, squirt the chocolate syrup to coat the insides of 4 tall, clear glasses. Divide the mixture equally. Add ice cubes and sprinkle with ground coffee just before serving.
All this is is a rich simple syrup steeped with pandan leaves with a 2:1 sugar-to-water ratio so you can adjust amounts according to your needs. Use one pandan leaf for every cup of sugar. The cooled syrup can be bottled and keeps in the refrigerator for up to two months. You can use the syrup to sweeten teas and other mixed drinks too.
Time: 15 minutes
Makes: 2-1/2 cups
2 cups sugar
1 cup water
2 pandan leaves, trimmed and tied into separate knots
In a medium (2-quart) saucepan, combine all ingredients and bring to a boil. Lower the heat and stir continuously until the sugar dissolves, about 8 to 10 minutes.
Remove the leaves and pour the syrup into a jar or bottle. Refrigerate for up to two months.