Avocado milk is a light, creamy drink made without dairy, nuts, seeds, or coconut. Half a ripe avocado gives two cups of filtered water a soft body; raw honey and homemade vanilla make the flavor gentle rather than savory. A little dissolved gelatin helps the mixture stay blended as it chills. It takes about 10 minutes, including the short saucepan step.
GAPS placement: Full GAPS, with sweet foods kept occasional. This is not an Introduction Diet recipe. The cocoa version is a separate, later Full GAPS formula for when digestive symptoms have gone.
What The Milk Is Like
The finished drink is pale green, pourable, and a little thicker than water. It should be smooth enough that you cannot pick out pieces of avocado. Chilling gives it slightly more body. The honey version may darken somewhat after a few days in the fridge, so the color alone is not a promise that it will remain the same bright green.
This is useful when the usual milk replacements do not suit the person drinking it. You can pour a glass on its own or use it where a cool, mildly sweet milk makes sense. It is not a one-for-one substitute for a tested baking formula, which may depend on a different fat or water content.
Ingredients And Equipment
The source yields 4 servings from one batch:
- 2 cups filtered water, divided: ½ cup for dissolving the gelatin and 1½ cups for the blender
- ½ medium ripe avocado, just under ½ cup when diced into ½-inch pieces
- 1½ teaspoons homemade vanilla extract with no added sugar
- ½ teaspoon plain unflavored gelatin, with no additives
- 2 to 3 tablespoons cold-pressed raw honey, according to the sweetness you want
- A sprinkle of sea salt, optional
Use a small stainless-steel saucepan, a blender, measuring spoons, and a covered glass vessel for chilling. Keep the half cup of gelatin water within the measured two cups; adding it on top would dilute the drink. An average avocado about four inches long is a useful size cue, but measuring its diced half is more reliable than the fruit’s outside dimensions.
How To Make It
- Pour ½ cup of the measured water into the small stainless-steel saucepan. Sprinkle the gelatin across its surface so it wets evenly.
- Heat and stir for about 2 minutes, until the gelatin has dissolved and the surface looks foamy. Set the saucepan aside. The liquid is still mostly translucent and shallow in the pan; it is not milk yet.
The dissolved gelatin water stays mostly translucent. - Put the remaining 1½ cups water, avocado, homemade vanilla, honey, and optional salt into the blender. Secure the lid.
- Blend on medium-high for 20 seconds. The mixture should be one even pale green with small bubbles on top, no visible avocado pieces, and no streaks of honey.
- With the motor still running, carefully pour the dissolved gelatin water through the blender lid opening. Blend 10 seconds more to distribute it.
The blender mixture is uniformly pale green before serving. - Serve immediately or chill in a covered glass vessel until ready. It thickens slightly when cold.
The order matters. Dissolving the gelatin separately avoids dry grains in a cool blender mixture; adding it while the blender runs disperses that small amount through the whole batch. The ingredient total remains two cups of water.
GAPS Avocado Milk
Ingredients
Method
- Pour one quarter of the measured filtered water into a small stainless saucepan. Sprinkle the measured gelatin across the surface so it wets evenly.
- Heat and stir about 2 minutes, until the gelatin has dissolved and the liquid looks lightly foamy. Set aside.
- Put the remaining three quarters of the measured water, ripe avocado, homemade unsweetened vanilla, raw honey and optional sea salt in the blender. Secure the lid.
- Blend on medium-high for 20 seconds, until uniformly pale green with no visible avocado pieces.
- With the motor running, carefully pour the dissolved gelatin water through the lid opening. Blend 10 seconds more.
- Serve immediately or chill covered in glass. The milk thickens slightly when cold.
Notes
Tried this recipe?
Let us know how it was!Serving And Storage
Drink it just blended for the lightest texture, or chill it for a slightly thicker pour. Keep it covered in the refrigerator and use it within the source’s “several days” guidance, applying ordinary food-safety judgment if its smell or appearance changes. The source reports little settling with gelatin, but check the glass vessel before pouring rather than promising every batch will behave identically. The honey version can brown a little over time; that is a color change distinct from the clear starting cue of a freshly blended batch.
Common Questions
Why Use Gelatin?
The small measured amount helps the avocado and water stay homogenized as the drink sits. Fully dissolve it in the half cup of water before it goes into the blender.
Can I Skip The Honey?
This Full GAPS adaptation follows the source’s 2 to 3 tablespoons raw honey route. Omitting it makes a less sweet drink and changes this recipe. Stevia, coconut sugar, and carob are not ingredients in this Full GAPS version.
Is The Cocoa Version The Same Recipe?
It adds measured cocoa and extra honey and has a later Full GAPS timing restriction. The cocoa and extra honey change both its ingredient amounts and method. Follow the chocolate version as a separate recipe.
Source: Eat Beautiful Avocado Milk.
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