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–+ servings
Two glasses and a carafe of pale green GAPS avocado milk with honey on a warm stone counter.

GAPS Avocado Milk

A creamy, pourable Full GAPS avocado milk made with filtered water, ripe avocado, homemade vanilla, gelatin and raw honey, without dairy, nuts or coconut.
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Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Beverage
Ingredients Method Notes

Ingredients
  

  • 2 cups filtered water divided: 1/4 in saucepan, 3/4 in blender
  • 1/2 medium ripe avocado just under 1/2 cup diced into 1/2-inch pieces
  • 1 1/2 teaspoons homemade unsweetened vanilla extract no added sugar
  • 1/2 teaspoon plain unflavored gelatin no additives
  • 2 tablespoons cold-pressed raw honey
  • sea salt a sprinkle (optional)

Method
 

  1. Pour one quarter of the measured filtered water into a small stainless saucepan. Sprinkle the measured gelatin across the surface so it wets evenly.
  2. Heat and stir about 2 minutes, until the gelatin has dissolved and the liquid looks lightly foamy. Set aside.
    A small saucepan with clear gelatin liquid on the stove before blending avocado milk.
  3. 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.
  4. Blend on medium-high for 20 seconds, until uniformly pale green with no visible avocado pieces.
  5. With the motor running, carefully pour the dissolved gelatin water through the lid opening. Blend 10 seconds more.
    A complete countertop blender filled with pale green avocado milk before pouring.
  6. Serve immediately or chill covered in glass. The milk thickens slightly when cold.

Notes

Full GAPS only; keep sweet drinks occasional. Use 2 to 3 tablespoons raw honey for a four-serving batch. Dissolve gelatin in one quarter of the measured water; do not add extra water. For cocoa, follow the separate later Full GAPS chocolate recipe after digestive symptoms have gone.
Source: Eat Beautiful Avocado Milk.
Scaling equivalents: At 1x, use 1/2 cup water in the saucepan and 1 1/2 cups in the blender; at 2x, use 1 cup and 3 cups. The source honey range is 2 to 3 tablespoons for this four-serving recipe or 4 to 6 tablespoons at 2x.

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