Iced Avocado and Coffee Drink

Deb Lindsey for The Washington Post

Singapore native Pat Tanumihardja grew up on refreshing avocado drinks like this one, which combines chunks of avocado in a coffee-laced milk sweetened with a thick simple syrup. This version is blended into a creamy vegan shake, but it can also be made with regular or low-fat milk.
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.
Make Ahead: You'll have syrup left over, which can be refrigerated in an airtight container for up to 2 months.
Where to Buy: Pandan leaves are available at Asian markets (typically frozen).

Tested size: 4 servings

Ingredients

• For the syrup
• 2 cups sugar
• 1 cup water
• 2 pandan leaves, trimmed and tied into separate knots (see headnote)

• For the drink
• Flesh of 1 large ripe Hass 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

  Directions

  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.
  Discard the leaves, then pour the syrup into a heatproof container or bottle. The yield is about 1 3/4 to 2 cups; you'll need 1/4 cup for this recipe.
  For the drink: Combine the avocado, espresso and water (or coffee, if using), 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.
  Divide the drink among individual glasses or cups. Drizzle the top with chocolate syrup, and then sprinkle lightly with ground espresso. Serve right away.