Ingredients
- 2 cups fresh milk
- 1 ripe avocado
- 2 tablespoons honey or sugar
- ½ teaspoon vanilla extract, optional
- Ice cubes, optional
- Chopped pistachios for garnish, optional
How it's made!
- Cut the avocado in half, remove the seed, and scoop the flesh into a blender.
- Add the fresh milk, honey or sugar, and vanilla if using.
- Blend until smooth and creamy.
- Add ice cubes and blend again if a colder texture is desired.
- Pour into glasses and garnish with chopped pistachios if desired. Serve immediately.
- Tips
- For a richer taste, chill the milk before blending.
- Adjust the sweetness according to your preference.
More Fresh Recipes
Frozen Yogurt Bars
Line a small tray with parchment paper. In a bowl, mix Baladna Greek Yoghurt with honey until smooth.Spread the yoghurt mixture evenly onto the prepared tray to about 1 cm thickness.Sprinkle mixed fresh berries, granola, and chopped nuts evenly over the top. Press gently to secure.Place in the freezer for at least 3 hours or until fully set.Remove from the freezer, cut into bars, and serve immediately.TipsBaladna Greek Yoghurt provides a creamy texture that holds well when frozen.Freeze on a flat surface to maintain even thickness.Store leftover bars in an airtight container in the freezer.
Honey Citrus Mint Tea Jelly
In a small bowl, sprinkle gelatin over 3 tablespoons of cold water and let it bloom for 5 minutes.warm Baladna Peach Ice Tea slightly in a saucepan without boiling. Add honey and stir until dissolved.Add the bloomed gelatin to the warm tea and stir until fully dissolved. Remove from heat.Stir in lemon juice, orange zest, and chopped mint leaves. Pour into serving cups.Refrigerate for at least 2 hours or until fully set. Garnish with fresh mint leaves and citrus slices before serving.TipsAvoid boiling the tea to maintain a clear and smooth jelly texture.Baladna Peach Ice Tea adds a gentle fruity sweetness that pairs beautifully with citrus and mint.For cleaner unmolding, lightly grease the molds before pouring the mixture.