Blended Avocado Milk Recipe

Prepare the avocado

Cut the avocado in half lengthwise and remove the pit. Scoop the flesh from both halves into a small bowl. If the avocado is very firm, microwave the whole fruit for 10–15 seconds to slightly soften (optional).

Sweeten and flavor

Add the granulated sugar, honey, vanilla extract, fresh lime juice, and a pinch of fine sea salt to the bowl with the avocado. Mash the mixture with a fork until mostly smooth — small soft lumps are fine, but there should be no large chunks.

Blend with milk

Transfer the mashed avocado mixture to a blender. Pour in 2 cups of whole milk. Add 6 ice cubes to chill and help create a frothy, creamy texture. Secure the lid and blend on medium-high speed for 30–60 seconds, or until the mixture is uniformly smooth and slightly frothy. Stop and scrape down the sides once if needed.

Taste and adjust

Taste the blended avocado milk. If you prefer it sweeter, add up to 1 more teaspoon of honey or sugar and blend for 5–10 seconds more. If the mixture is too thick, add 2–4 tablespoons (30–60 ml) more milk and pulse to combine until you reach desired consistency.

Serve

Pour the blended avocado milk into two tall glasses (about 1 cup each). If desired, garnish each serving with a small sprinkle of chopped toasted almonds or pistachios and a mint leaf on top. Serve immediately while cold and frothy.

Variations and storage

For a dairy-free version, substitute unsweetened almond milk, oat milk, or soy milk in equal measure. Leftovers can be refrigerated in an airtight container for up to 24 hours; shake or stir well before serving, as separation may occur.