Iced Avocado and Coffee Drink (Es Alpukat)

Makes 4 servings

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For the syrup:

2 cups sugar

1 cup water

2 pandan leaves, trimmed and tied into separate knots (see notes)

For the drink:

Flesh of 1 large ripe avocado

1/3 cup espresso plus

2/3 cup water (may substitute 1 cup strong brewed coffee, cooled)

2 cups almond milk (may substitute other plant-based milk)

1/2 cup ice cubes, or more as needed

Chocolate syrup, for serving

Instant espresso grounds, for serving

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1. For the syrup: Combine the sugar, water, and pandan leaves in a large saucepan over medium-high heat; once the sugar has dissolved and the liquid is bubbling, reduce the heat to medium and cook for 8 to 10 minutes until thickened, adjusting the heat as needed.

2. Discard the leaves, then pour the syrup into a heatproof container or bottle. The yield is about 21/2 cups; you'll need 1/4 cup for this recipe.

3. For the drink: Combine the avocado, espresso coffee, almond milk, and pandan syrup in a blender. Add ice cubes, cover and blend on high speed until smooth and frothy. Add ice cubes and blend again, as needed, for a thicker consistency.

4. Divide the drink among individual glasses or cups. Drizzle the top with chocolate syrup, and then sprinkle lightly with ground espresso. Serve right away.

Note:

The syrup is steeped with pandan leaves, which have a lightly citrusy vanilla flavor. Use the same syrup to sweeten tea and cocktails; if you have trouble finding pandan leaves, you can substitute a split vanilla bean and add a squirt of lime juice. You'll have syrup left over that can be refrigerated in an airtight container for up to 2 months. Pandan leaves are available at Asian markets (typically frozen).

Per serving: 100 calories, 2 grams protein, 10 grams carbohydrates, 1 gram sugar, 7 grams fat, no cholesterol, 5 milligrams sodium, 2 grams dietary fiber.EndText