📝 About This Recipe
Jus Alpukat is a beloved Indonesian classic that transforms the humble avocado into a decadent, milkshake-like treat. Unlike Western savory preparations, this beverage celebrates the avocado's buttery texture by pairing it with sweet condensed milk and a dramatic swirl of chocolate syrup. It is a refreshing, rich, and soul-satisfying drink found everywhere from humble street carts to high-end Jakarta cafes.
🥗 Ingredients
The Creamy Base
- 2 large Ripe Hass Avocados (pitted and scooped; ensure they are buttery and soft)
- 1/2 cup Cold Water or Whole Milk (use milk for a richer, creamier texture)
- 2 tablespoons Simple Syrup or Honey (adjust to desired sweetness)
- 3 tablespoons Sweetened Condensed Milk (added into the blender for body)
- 1.5 cups Ice Cubes (crushed ice works best for a smooth blend)
- 1 pinch Salt (to enhance the nutty flavor of the avocado)
The Signature Swirl & Garnish
- 4 tablespoons Chocolate Condensed Milk (or a thick high-quality chocolate syrup)
- 1 ounce Espresso Shot (optional; cooled, for a 'Kopi Alpukat' twist)
- 1/4 cup Whipped Cream (optional topping)
- 1 teaspoon Dark Chocolate Shavings (for garnish)
👨🍳 Instructions
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1
Select perfectly ripe avocados; they should feel slightly soft to a gentle squeeze. Slice them in half lengthwise, remove the pit, and scoop the lush green flesh into your blender jar.
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2
Add the 1.5 cups of ice cubes to the blender. Using ice is crucial for achieving that thick, frosty consistency characteristic of a true Indonesian Jus Alpukat.
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3
Pour in the cold milk (or water), the 3 tablespoons of sweetened condensed milk, and your sweetener of choice (simple syrup or honey).
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4
Add a tiny pinch of salt. This doesn't make it savory, but rather cuts through the fat of the avocado to brighten the overall flavor profile.
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5
Secure the lid and blend on high speed for 45-60 seconds. You are looking for a completely smooth, velvet-like texture with no visible ice chunks.
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6
Check the consistency. If it's too thick to pour, add a splash more milk; if too thin, add a few more ice cubes and blend again briefly.
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7
Prepare your serving glasses. Take the chocolate condensed milk or syrup and drizzle it generously along the inside walls of the glasses while rotating them to create a marbled, streaky effect.
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8
Slowly pour the blended avocado mixture into the center of the chocolate-lined glasses, being careful not to smudge the chocolate patterns too much.
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9
If you are making the coffee version, gently pour a cooled espresso shot over the top of the juice; it will naturally marble into the green cream.
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10
Top with an extra drizzle of chocolate syrup and a sprinkle of chocolate shavings for a professional, cafe-style finish.
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11
Serve immediately with a thick straw and a long spoon to scoop up every bit of the creamy goodness.
💡 Chef's Tips
Use Hass avocados for the best fat content and flavor; avoid stringy or watery varieties. If your avocado has small brown spots, remove them before blending to ensure a vibrant green color. For a vegan version, substitute the condensed milk with coconut condensed milk and use almond or oat milk. Don't skip the chocolate drizzle—it's the 'soul' of the drink and provides essential bitter-sweet contrast. Adjust the ice ratio depending on how 'slushy' you want it; more ice makes it closer to a sorbet.
🍽️ Serving Suggestions
Pair with spicy Indonesian snacks like 'Bakwan Jagung' (corn fritters) to balance the heat. Serve as a liquid dessert following a savory meal of Nasi Goreng or Satay. Add a scoop of vanilla or chocolate ice cream on top for an extra indulgent 'Es Alpukat' experience. Include a side of 'Emping' (melinjo crackers) for a unique sweet and slightly bitter flavor pairing.