Avocado milkshake

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I love avocados, you know.

Its nourishing green-ness (it’s officially a word now), its thick, fatty, buttery consistency. Yes, that’s it, it’s a healthy butter. Most people hate its slippery meatiness, its grassy and lightly sweet consistency, but to me, it’s practically life in another form. Apart from being mashed thickly on toast with a drizzle of good honey and coarse sea salt, it’s wonderful in this shake. In my opinion, a shake or smoothie should only be thick. So ridiculously thick that you might as well eat it, not drink it, with a spoon, if there were no such thing as fat stripey straws. It makes the process all the more pleasurable, and almost cheeky.

You don’t need much, I promise. And extremely¬†glad my mother owns a Vitamix!

Avocado milkshake (for 2-3 servings)

1 ripe avocado (I used a Hass for this)

1 small or half a large frozen banana (you can use a normal banana, just increase the amount of ice to 2 cups)

1.5 cups ice

1 teaspoon vanilla extract

1 teaspoon each of salt and cinnamon

half cup milk of your choice (I used a blend of almond and whole)

Blend everything together until you get a rich, thick and delectably creamy consistency.

Avocados are worth the life hype.