Updated: Mar 29
If I can still remember, I had posted this before. It was in a typical vegan smoothie form and nothing like this. You can check it out here. You can totally replace the condensed milk and Iris cream with vegan-friendly options if you fancy that route. It is entirely up to your own convenience and preference. A recipe is just a guideline for you to understand, ultimately, you will have to taste and adjust to your own palate.
As you already knew the story behind this recipe. I was in Bandung, Indonesia, and I was being served with this awesome smoothie. It has avocado, coffee and chocolate. Who would've thought that such a combination works? It is perfect. My then ex-gf, told me what she can do it better as she further explained to me that the eatery is not using real avocado, but rather fake flavorings and colorings. Yes, her version tastes way better. To this day, I never forget the taste; the avocado rush on the palate, the strong aromatic coffee aftertaste, almost mocha-like (probably due to the chocolate), lingers at the back of your mouth for quite a while.
Instead of making another smoothie, I decided to create this dessert soup. I added coconut oil to enhance the flavors of the chocolate. The cold avocado coffee soup top with a warm coconut dark chocolate just give your tastebuds an oomph. To make things even further, I garnish with some coffee granules. The taste is almost the same as I 1st sipped into the wonderful smoothie my ex-gf used to make. I really hope you will give this recipe a try and here, I wish you lovely people a Happy St. Patrick's Day!
Cold-Brewed Coffee / Freshly Brewed Espresso, 60g
Sweetened Condensed Milk, 100g
Bailey's Irish Cream, 2 TBSP
Ice Cubes, 6
High Quality 85% Dark Chocolate Preferably Valrhona or Callebaut, 50g
Extra Virgin Coconut Oil, 20g
Coffee Granules, For Garnishing
Please visit my "Making Cold-Brewed Coffee At Home" for the recipe.
Add coffee, condensed milk, avocado, rum and ice into a blender.
Blitz until smooth.
Keep chill in the fridge until ready to use.
Melt chocolate on a double boiler.
Once the chocolate has melted, remove from heat.
Stir in the coconut oil.
Mix until well combined.
The mixture should have a glossy shine.
When ready to serve, pour the avocado coffee smoothie into a bowl.
Spoon the chocolate mixture over the top.
*You can get creative and paint a tree with the chocolate mixture.*
Garnish with some coffee granules.
Here's the recipe video: