Avocado Milk Recipe

Halve and scoop

Cut the avocado in half lengthwise around the pit. Twist halves to separate. Remove the pit with a spoon or gently tap with a knife and twist out. Scoop the flesh from both halves into a small bowl.

Check ripeness and mash

If avocado is very ripe and soft, mash it smooth with a fork until mostly lump-free. If firmer, proceed to the blender step to fully purée for a silky milk.

Combine in blender

Add the scooped avocado flesh to a blender. Pour in 2 cups of cold milk (or milk alternative). Add 2 tablespoons granulated sugar (and 1 tablespoon honey if using), 1 teaspoon vanilla extract, and a pinch of fine sea salt. Add 1 teaspoon fresh lime juice if using to preserve color and brighten flavor.

Purée until smooth

Blend on medium-high for 30–60 seconds until completely smooth and homogenous. Stop and scrape down the sides with a spatula if needed, then blend another 10–15 seconds. The texture should be creamy without fibrous bits.

Adjust sweetness and texture

Taste and adjust: add up to 1 tablespoon more sugar or honey for sweetness. If the mixture is too thick, add up to 1/2 cup more milk and blend again to reach desired consistency.

Strain (optional)

For an extra-smooth milk, pour the blended avocado milk through a fine-mesh sieve into a pitcher, pressing gently with a spatula to pass the liquid and leave any fibers behind.

Serve cold

Fill glasses with ice cubes (about 4–6 per glass). Pour avocado milk over ice. If desired, dust the top with 1 teaspoon matcha powder or cocoa powder and stir lightly. Serve immediately.

Storage

Store leftover avocado milk in an airtight container in the refrigerator for up to 24 hours. Shake or stir well before serving; color may darken slightly due to oxidation but will remain safe to drink. Adding the lime juice helps slow browning.