ICED AVOCADO AND COFFEE DRINK

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

Serves: 4

For the syrup:

2 cups (500 mL) sugar

1 cup (250 mL) water

2 pandan leaves, trimmed and tied into separate knots

For the drink:

1 large ripe avocado

1/3 cup (80 mL) espresso plus 2/3 cup (160 mL) water (may substitute 1 cup/250 mL strong coffee, cooled)

2 cups (500 mL) almond milk (may substitute other plant-based milk)

1/2 cup (125 mL) ice cubes, or more as needed

Chocolate syrup, for serving

Instant espresso grounds, for serving

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

2. Discard leaves, then pour the syrup into a heatproof container or bottle. Yields about 2 1/2 cups (625 mL). You’ll need 1/4 cup (60 mL) for this recipe.

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

4. Put in glasses or cups. Drizzle with chocolate syrup and sprinkle lightly with ground espresso.