Thirteen Julys ago, I moved to California. That’s 13 years of some of the happiest moments of my life, over a decade of immersing myself in a life quite different from my childhood in New York. It sounds like quite a lifetime, to have lived here for so long, but I still pull from memories that began in a little house on a steep hill, in a tight neighborhood close to the bridges that spanned boroughs, with doting aunts who lived not too far away.
Today, I’m sharing one of my fondest and earliest food memories in a blog series on Avocados From Mexico. I hope you join me for a cold glass of Avocado Milk — if you’ve never tried drinking your avocados, I assure you, you are in for a real treat. My son will happily attest to that, this is his favorite drink.
- 1 large ripe avocado
- 2-3 tablespoons granulated sugar to taste
- 1 1/2 cups ice cold skim milk
- Halve and pit the avocado, slice into quarters and peel the skin. Discard the pit and peel.
- Place avocado slices in a large glass with the sugar and mash, creating a paste. Whisk in the skim milk. For a more creamy texture, like a smoothie, place all the ingredients into a blender and blend till smooth.
- Pour the avocado milk into two glasses and serve immediately.