The Coffee Avocado Shake

About a month ago I was at a potluck and a woman from the Philippines brought a pitcher of full of “avocado shakes”. The shake was made of blended avocados with added coffee. At first I was skeptical that the combination of avocado and coffee would taste good together. But it did. It tasted really good. It was sweet, creamy and bold all at the same time. In addition to the Philippines, I learned the avocado shake is popular in Vietnam, where it is called Sinh to Bo.

It tasted so good, I’ve been experimenting with several versions of this drink. Before I share my recipe, I want to say that most recipes that you will find online do not add any coffee. Boy are they missing out. The added coffee adds a nice boldness and kick to already sweet and creamy drink. Here is how I made the Coffee Avocado Shake.


  • 1 medium sized avocado (ripe)
  • 1/2 cup of milk (or coconut milk)
  • 1/3 cup of sweetened condensed milk
  • 1/2 cup of ice cubes
  • 2 shots of espresso or about 3 ounces of brewed coffee


  1. Slice the avocado open. Remove the seed and peel.
  2. Place the avocado (minus the seeds and peel) into a jar.
  3. Add the rest of the ingredients to the jar (ice cubes, coffee, sweetened condensed milk, other milk).
  4. Blend everything together. I use an immersion blender, but whatever you have will work fine.
  5. Taste and Adjust. Do you like it or does it need to be improved? If the shake is too thick, add some more milk. If the shake is too sweet, add some more coffee. If the shake is not sweet enough, add a little more sweetened condensed milk. The Coffee Avocado Shake is more art than science.
  6. Serve. I like using a wide straw, which are used for milkshakes or Bubble Tea.

Slice open ripe avocado. Remove seed and peel.

add ice
Add 1/2 cup of ice cubes.

condensed milk
Add sweetened condensed milk. Other options might be regular sugar or a scoop of vanilla ice cream.

add in the coffee
Add coffee or espresso shots.

avocado coffee shake
Blended and ready to drink.

Last Words

This drink is super easy and quick to make. I prefered brewed coffee over the espresso and I used coconut milk instead of cow’s milk. If you do not have sweetened condensed milk, experiment with adding sugar or a scoop of vanilla ice cream to get the sweetness. If you do not have immersion blender, get one. Not only will it make this recipe much easier, but they work great for soups and many other recipes. And they cost less than $15 USD.


Hamilton Beach 59738 “Proctor Silex” 2-Speed White Hand Blender 150-Watt – Immersion blender (Amazon USA)

Bag of Large Straws for Bubble Tea (Individually Wrapped) – Wide straws (Amazon USA)

Michael Allen Smith

Michael Allen Smith fell in love with coffee while attending college. Shortly after graduating college, he found himself in the Tampa Bay area far away from the good coffee he had at The Ohio State University. That is when he starting home roasting coffee. Less than a year later in April 1999, he launched the coffee website has been going strong ever since with hundreds of articles and tutorials submitted by over one hundred contributors.

In 2007, Michael moved to America's coffee capitol Seattle, Washington. He has visited close to three hundred different coffee places in Seattle, Portland,Vancouver and San Francisco and met many of the top roasters and baristas in the country. Since 2009, Michael has been the Organizer of the Coffee Club of Seattle, which is a Meetup group of over 800 coffee enthusiasts. Besides the social aspect of the group, the Coffee Club of Seattle partners with local coffee professionals for educational events such as coffee cuppings, brewing demonstrations and roasting tours.

Unrelated to coffee, Michael has a personal blog at which covers several topics including fitness, cooking and economics.