Iced Avocado and Coffee Drink (Es Alpukat)

Singapore native Pat Tanumihardja grew up on refreshing avocado drinks like this one, which combines chunks of avocado in a coffee-laced milk sweetened with a thick simple syrup. This version is blended into a creamy vegan shake, but it can also be made with regular or low-fat milk. The syrup is steeped with pandan leaves, which have a lightly citrusy vanilla flavor. Use the same syrup to sweeten tea and cocktails; if you have trouble finding pandan leaves, you can substitute a split vanilla bean and add a squirt of lime juice.

For the syrup

2 cups sugar

1 cup water

2 pandan leaves, trimmed and tied into separate knots (see note)

For the drink

Flesh of 1 large ripe avocado

1/3 cup espresso plus

2/3 cup water (may substitute 1 cup strong brewed coffee, cooled)

2 cups almond milk (may substitute other plant-based milk)

½ cup ice cubes, or more as needed

Chocolate syrup, for serving

Instant espresso grounds, for serving

For the syrup: Combine the sugar, water and pandan leaves in a large saucepan over medium-high heat; once the sugar has dissolved and the liquid is bubbling, reduce the heat to medium and cook for 8 to 10 minutes, until thickened, adjusting the heat as needed.

Discard the leaves, then pour the syrup into a heatproof container or bottle. The yield is about 2½ cups; you'll need ¼ cup for this recipe. You'll have syrup left over, which can be refrigerated in an airtight container for up to 2 months.

For the drink: Combine the avocado, espresso coffee, almond milk and pandan syrup in a blender. Add ice cubes, cover and blend on high speed until smooth and frothy. Add ice cubes and blend again, as needed, for a thicker consistency.

Divide the drink among individual glasses or cups. Drizzle the top with chocolate syrup, and then sprinkle lightly with ground espresso. Serve right away.

Note: Pandan leaves are available at Asian markets (typically frozen).

Serves 4

Nutrition | Per serving: 100 calories, 2 g protein, 10 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 5 mg sodium, 2 g dietary fiber, 1 g sugar

Adapted from a recipe by Seattle food writer and cookbook author Pat Tanumihardja.