The papaya, also known as paw paw, is one of my favourite fruits because of the incredible flavour and soft texture, melting instantly in your mouth. This Asian beverage is refreshing and healthy, containing vitamins A, C and E. In most Asian countries, the papaya milkshake is quite a popular beverage amongst the locals and is well received by tourists.
I made this recently with my papa at home, and I have discovered and officially noted that I am lactose intolerant to straight milk. Thing is I never add straight milk to my coffee or tea, but I have a weakness for the papaya milkshake. Let’s just say that it didn’t go down too well.
Make sure not to have the papaya milkshake before a meal as it’s a very filling drink. If you have an overripe papaya, execute the poor guy as such:
Makes 4 glasses
- ½ a ripe or overripe papaya (cut into blocks)
- 2 cups of ice cubes
- 3-5 Tbsp honey/sugar
- 3 Cups of cold milk*
- Peel the skin off the papaya and remove the seeds.
- Cut the papaya into blocks.
- Place all the ingredients into a blender and blitz it up to crush all the ice into tiny pieces.
- As soon as it reaches a purée -like states, the blended ice causes the mixture to become frothy (which is the texture you’re looking for)
The papaya milkshake’s components separate after standing for a while, which isn’t ideal to drink. So make sure to serve the beverage immediately while it’s fresh. You can also add the gratings of half a nutmeg into the blend for a spicy flavour.