Moroccan Avocado Almond Milk Smoothie
A thick, silky avocado smoothie inspired by Moroccan avocado juice shakes, blended with almond milk, honey and a whisper of orange blossom water, with a pinch of cinnamon and toasted almonds on top.
- Prep
- 10 min
- Cook
- —
- Total
- 10 min
- Makes
- 2 smoothies (about 12 oz / 350 ml each)
Steps
Before you start
- Use a ripe avocado that yields to gentle pressure; underripe fruit turns bitter and gritty.
- Chill the almond milk and glasses in the fridge for best flavor and texture.
- Measure orange blossom water carefully; it is potent and can taste soapy if overdone.
Toast the almonds
- Place the sliced almonds in a small dry skillet over medium heat.
- Stir constantly for 2 to 3 minutes.
- Tip onto a plate to cool for 2 minutes.
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Ready when: Edges are golden and the almonds smell nutty
Tip: Remove from the pan right away; they keep cooking in the hot skillet and burn quickly.
Prep the avocado
- Halve the avocados, remove the pits and scoop the flesh into the blender jar.
- You should have about 1 cup (200 g).
- Add the lemon juice.
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Ready when: Flesh is bright green with no brown spots or stringy bits
Tip: Discard any brown patches, which taste off.
Add liquids and flavor
- Pour in the cold almond milk, then add the honey, orange blossom water and salt.
- Top with the ice cubes.
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Tip: Liquids go in first so the blades catch the avocado and ice easily.
Blend until silky
- Secure the lid and blend on low for 10 seconds, then on high for 45 to 60 seconds.
- Stop and scrape down the sides if any avocado clings, then blend 15 seconds more.
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Ready when: Completely smooth, thick and pourable, with no green flecks or ice chunks
Tip: If too thick, add almond milk 2 tablespoons (30 ml) at a time.
Taste and adjust
- Taste.
- If you want it sweeter, add up to 1 more teaspoon of honey and blend 5 seconds.
- If you want more floral flavor, add orange blossom water a few drops at a time.
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Ready when: Creamy, lightly sweet and floral, not perfumey
Serve and garnish
- Divide between two chilled glasses.
- Sprinkle each with half the toasted almonds and a dusting of cinnamon.
- Serve immediately.
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Ready when: Thick, pale green smoothie topped with golden almonds
Tip: Serve right away; avocado darkens and thickens as it sits.
Good to know
Tips
- Use a very ripe avocado with dark, slightly soft skin for the creamiest texture.
- Freeze the avocado chunks and skip the ice for a thicker, undiluted smoothie.
- The pinch of salt and lemon juice balance the sweetness and keep the color bright.
- Brands of orange blossom water vary in strength, so start with less and add drop by drop.
Storage & reheating
Best drunk immediately. Refrigerate in a sealed jar filled to the top for up to 24 hours; shake well before drinking. Freeze in an ice cube tray for up to 1 month and re-blend with a splash of almond milk. Toasted almonds keep in an airtight container at room temperature for 1 week.
Substitutions
- unsweetened almond milk → Whole dairy milk or oat milk. Gives a similar creamy result; dairy milk is slightly richer.
- honey → Maple syrup or 3 pitted Medjool dates. Use the same amount of syrup; blend dates well for smoothness. Syrup makes it vegan.
- orange blossom water → 1/4 teaspoon vanilla extract plus 1 teaspoon orange zest. Less floral but still fragrant.
- fresh lemon juice → Lime juice. Same amount; slightly sharper brightness.
