The weather in South Vietnam is hot and humid, much like it is here in Houston. To beat the heat, the Vietnamese drink a lot of iced beverages, including Sinh To, which means milkshake. Most Vietnamese restaurants offer a variety of fresh fruit milkshakes, like Sinh To Thom (pineapple), Sinh To Mang Cau (cherimoya) and Sinh To Sau Rieng (durian). My favorite of the bunch is Sinh To Bo (avocado).
The creamy light green Sinh To Bo has the fatty butteriness of avocado mixed with a few ingredients to make it even more silky-smooth. Icy-cold and refreshing, it's not only super easy to make, but also a great way to load up on heart-healthy omega-3 fatty acids. All you need are four ingredients and a good blender. I use my ever-faithful Magic Bullet, and it literally only takes two minutes.
Ingredients: (makes one serving)
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- 1 small or 1/2 large ripe avocado
- 3/4 cup fresh milk, soy milk or almond milk
- 4 cubes of ice
- 2 tablespoons of condensed milk (may substitute 2 tsps white sugar if condensed milk is not available)
Directions: Place avocado, ice, milk and condensed milk in blender. Blend until smooth. Add milk if you want a runnier consistency, condensed milk if you want a sweeter-tasting drink.