What Is Jus Alpukat And How Do You Make It?

If you haven't heard of "jus alpukat," this might just guac your world. As explained by a video from Travel Thirsty, it's an Indonesian avocado milkshake that's often sold by street vendors. Although its name translates to "avocado juice," jus alpukat's consistency is much thicker and creamier than traditional juice, making it more associated with that of a shake. There are a few different names for it, including "es alpukat" (iced avocado) and "alpukat kopi" (avocado coffee).

We know what you're thinking: Wait, avocado coffee? Yep! Jus alpukat is often mixed with strong coffee or a double shot of espresso, which makes it the perfect afternoon pick-me-up. Believe it or not, this avocado and coffee-infused milkshake isn't the only one of its kind. There are a few other popular avocado shakes that have gained traction throughout Southeast Asia, like "sinh to bo," which originates in Vietnam, according to Hungry Huy. Travel Thirsty states that the primary difference between the two is the chocolate syrup. The Indonesian version serves its jus alpukat with a drizzle of chocolate on top while the Vietnamese version omits it.

Before you pass judgment on the "odd" flavor combo, hear us out: This stuff is delicious. Don't trust us? Try it out for yourself. All you'll need, according to Serious Eats, is a blender, one cup of whole milk, half a cup of sweetened condensed milk, a couple of medium Hass avocados, about 10 ice cubes, a quarter cup of strong coffee or a double shot of espresso, a pinch of salt, and however much chocolate syrup your heart desires.

Then, toss everything but the syrup into the blender and blend until the consistency looks smooth enough to drink (usually about 30 seconds to one minute). What's great about this simple recipe is you can easily customize it to match whatever you're craving without drastically changing the shake's flavor. If it's too thick, add more milk. Want a richer flavor? Throw in another avocado. Not sweet enough? You know what to do.