Avocado Almond Milkshake of Casablanca: The Creamy Crown of the White City

1. Engaging Introduction

If you stroll down the palm-lined boulevards of Casablanca, you’ll find that the city’s favorite "dessert in a glass" isn't a juice, but a thick, luxurious Avocado Almond Milkshake, known locally as ZaaZaa or simply Jus d'Avocat. Unlike the savory preparations of avocado common in Western cuisine, Morocco treats this fruit with the reverence of a fine custard.

This shake is a cultural powerhouse—a high-energy treat often enjoyed as a revitalizing afternoon pick-me-up or a staple during the holy month of Ramadan to break the fast. Its significance lies in its texture; it is so thick it is often served with a spoon. It represents the Moroccan love for combining nutty depth with creamy sweetness.

Occasions for Serving:

Perfect for luxury brunches, post-workout recovery, or as a decadent summer dessert.

Pre-preparation Tip: To achieve the professional "velvet" mouthfeel, ensure your almonds are blanched and soaked for at least 4 hours. This softens the proteins and allows them to emulsify perfectly with the avocado fats.

2. Accurate and Detailed Recipe Description

In the professional kitchen, we treat this as a "liquid emulsion." Follow these steps for a result that is silky, stable, and vibrant:

Step 1: The Almond Base (The Marzipan Effect)

Start by placing your soaked, blanched almonds into a high-speed blender with a small amount of cold milk and the orange blossom water. Blend on high until a smooth paste forms. This ensures no gritty bits remain in the final drink.

Step 2: The Avocado Selection

Halve the avocados and remove the pits. Chef’s Technique: Use avocados that are "room temperature ripe"—they should give slightly to gentle pressure. If they are too cold, the fats won't emulsify as smoothly; if they are overripe, the shake will lose its bright, spring-green hue. Scoop the flesh directly into the blender.

Step 3: The Sweetened Emulsion

Add the honey (or sugar) and the remaining chilled milk. If you want the Casablanca "Street Style" (ZaaZaa), this is where you would add a tablespoon of milk powder to boost the creaminess and body.

Step 4: The Pulse & Blend

Start the blender on a low setting to incorporate the avocado, then move to high for exactly 45 seconds. Do not over-blend, or the friction heat from the blades may start to "cook" the delicate avocado oils, leading to a slight bitterness.

Step 5: The Presentation (The Garnish)

Pour into chilled glasses. Traditionally, the rim is drizzled with chocolate or date syrup. Top with a handful of chopped nuts or a single whole date stuffed with a walnut.

3. Ingredients List (Professional Standard)

4. Preparation and Cooking Time

• Almond Soaking: 4 Hours (Inactive)

• Ingredient Prep (Peeling/Pitting): 5 Minutes

• Blending & Emulsifying: 3 Minutes

• Garnishing & Service: 2 Minutes

• Total Active Time: Approximately 10 Minutes

5. A Section Dedicated to Images

In a "Casablanca Milkshake," the visual goal is a specific shade of "pistachio green" and a thickness that holds a garnish on its surface without sinking.