The first time my other half tried avocado juice in Indonesia when he visited me in Bogor, West Java. We had lunch in a place that was famous for baked pasta. The comment from him “it’s strange”, Avocado in Indonesia is more often served for a mixed fruit cocktail. Es Teler as an example where avocado is served with young coconut flesh, jack fruit, coconut water, condensed milk and crushed ice.
When I was studying in University in Malang, East Java the type of fruit there were more complex and exotic and avocado was to became part of the ingredients. I prefer Indonesian avocado juice to share, but this recipe would be perfect for desert because if we use the real Indonesian recipe for avocado juice it could be “too much”, I ditched the condensed milk and replaced it with almond milk to make it lighter.
2 large ripe avocados, pit removed
59ml dark rum
118ml vanilla syrup (Monin vanilla syrup)
85ml almond milk
1 ½ crushed ice
4 tbs dark chocolate sauce (Monin dark chocolate sauce)
2 tbs grated dark chocolate
In the blender blitz all together the flesh of the avocado, dark rum, condensed milk, vanilla syrup and crushed ice, until smooth.
Drizzle dark chocolate sauce in the bottom of a brandy glass, add the smooth avocado mix, drizzle more dark chocolate sauce and topp with grated dark chocolate. Serve immediately.