📝 About This Recipe
In Brazil, avocados are celebrated as a sweet indulgence rather than a savory toast topper, and the 'Vitamina de Abacate' is the crown jewel of this tradition. This velvety smoothie blends the buttery richness of ripe tropical avocado with chilled milk and a hint of lime to create a breakfast drink that is both incredibly filling and refreshingly bright. It is a nostalgic staple of Brazilian bakeries (padarias) that offers a luscious, custard-like texture guaranteed to fuel your morning with healthy fats and vibrant flavor.
🥗 Ingredients
The Base
- 1 large Ripe Hass or Tropical Avocado (pitted and scooped out; ensure it is soft to the touch)
- 2 cups Whole Milk (very cold; can substitute with coconut or oat milk for a dairy-free version)
- 2-3 tablespoons Granulated Sugar (adjust to taste; honey or agave nectar also work well)
Flavor Enhancers
- 1 teaspoon Fresh Lime Juice (helps brighten the flavor and prevents oxidation)
- 1/2 teaspoon Pure Vanilla Extract (adds a subtle aromatic depth)
- 1 pinch Fine Sea Salt (to balance the sweetness)
Texture & Garnish
- 1/2 cup Ice Cubes (crushed ice works best for a frostier finish)
- 1 tablespoon Toasted Shredded Coconut (for garnish)
- 2 pieces Fresh Mint Sprig (for a decorative touch)
- 1/4 teaspoon Lime Zest (finely grated for a pop of color)
👨🍳 Instructions
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1
Chill your serving glasses in the freezer for at least 10 minutes prior to preparation to ensure the Vitamina stays frosty until the last sip.
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2
Slice the ripe avocado in half lengthwise, remove the pit, and use a large spoon to scoop the flesh into a high-speed blender.
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3
Pour in the 2 cups of chilled whole milk. Using cold milk is crucial for achieving the signature refreshing temperature of a Brazilian padaria drink.
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4
Add your sweetener of choice—start with 2 tablespoons of sugar. You can always add more later if you prefer a dessert-like sweetness.
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5
Squeeze in the fresh lime juice. This tiny amount of acidity cuts through the fat of the avocado and keeps the green color vibrant.
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6
Add the vanilla extract and a tiny pinch of sea salt to the blender carafe.
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7
Drop in the ice cubes. If you prefer a thinner drink, you can omit these, but they provide a wonderful 'frappé' texture.
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8
Secure the lid tightly and pulse the blender 3-4 times to break up the larger chunks of avocado and ice.
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9
Switch to a high-speed setting and blend for 45-60 seconds until the mixture is completely smooth, thick, and pale green.
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10
Stop the blender and taste. If you'd like it sweeter, add the remaining tablespoon of sugar and blend for another 5 seconds.
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11
Check the consistency; if it is too thick to drink through a straw, add an extra splash of milk and pulse briefly.
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12
Pour the Vitamina immediately into your chilled glasses.
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13
Garnish the top with a sprinkle of toasted coconut and a dusting of fresh lime zest.
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14
Finish with a sprig of mint and serve immediately with a wide straw or a long spoon.
💡 Chef's Tips
For the best flavor, use a Hass avocado that yields slightly to pressure; if it's too firm, the smoothie will be bitter and grainy. If you are using a large tropical (Florida) avocado, use only half as they are much larger than Hass varieties. To make it extra creamy and authentic to a Brazilian snack bar, add 2 tablespoons of powdered milk to the blender. If you have leftovers, squeeze extra lime juice on top and cover tightly with plastic wrap directly touching the surface to prevent browning, though it is best enjoyed fresh. For a vegan version, use full-fat coconut milk for the most similar rich mouthfeel.
🍽️ Serving Suggestions
Pair this with a warm Pão de Queijo (Brazilian cheese bread) for a classic 'café da manhã' experience. Serve alongside a slice of Bolo de Fubá (cornmeal cake) for a traditional afternoon snack. Add a scoop of protein powder to turn this into a post-workout recovery meal. Serve in a bowl topped with granola and sliced bananas for a 'Vitamina Bowl' variation. Enjoy with a side of toasted sourdough topped with a thin layer of guava paste.