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photo: <a href="http://www.flickr.com/photos/tristankenney/4992779598/sizes/l/in/photostream/">Tristan Kenney </a> on Flickr
Nobody does noodles, chicharrón and shaved ice like East Village Filipino gastropub Jeepney. Chef and co-owner Tomas Delos Reyes shared his simple recipe for avocado shakes, a spring/summer treat that needs little more than a ripe avocado and a moment of your time. 

Nobody does noodles, chicharrón and shaved ice like East Village Filipino gastropub Jeepney. Head bartender and co-owner Tomas Delos Reyes shared his simple recipe for avocado shakes, a spring/summer treat that needs little more than a ripe avocado and a moment of your time. 

“The avocado shake is a play on how I used to eat avocados as a child. It was simply mashed ripened avocados, sugar and milk,” he says. “I’d stir it all up and eat. After I discovered guacamole, I completely forgot about this way of eating them til I had a brainstorm on milkshakes and what I loved as a kid. It turned out that it was a very Filipino thing to do, and people love it for the fact that it takes them back to their childhood too. With the addition of coconut milk and garnish of toasted coconut the flavor profile jumps to a whole other level.