Chef Zohra
Atay b Chiba (Moroccan Wormwood Tea)
The cold-evening cousin of mint tea: gunpowder green tea brewed with chiba, the bitter winter herb Moroccans use when na'na is scarce and the house needs warming.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Jus d'Avocat (عصير الأفوكادو)
Created by
A thick Moroccan juice-bar glass, ripe avocado blended with cold milk and sugar until it pours slowly, creamy and green, the Ramadan refresher that turns one blender into several welcome glasses.
Beverages
Moroccan
Holiday
Comfort Food
10 min
Active Time
0 min cook•10 min total
Yield4 glasses
The avocado must be ripe enough to yield under your thumb, but not so soft that it tastes tired. That is where this drink begins. No spice saves a bad avocado. You blend it with cold milk and sugar until the glass turns pale green and heavy, almost spoonable, the way the juice bars pour it after sunset in Ramadan.
The work is short, but the judgment matters. Add the milk in stages because avocado changes from fruit to cream very quickly. Too little and the blender complains. Too much and you've lost the thickness that makes this عصير الأفوكادو, a Moroccan avocado juice, and not just flavored milk.
Serve it cold, in tall glasses, and don't make one glass only. Someone will ask for a sip, then another. Une table, c'est une porte qu'on laisse ouverte, a table is a door you leave open, and sometimes the door is held by a chilled blender jar.
Avocado entered Moroccan markets in the 20th century through modern agricultural production and urban trade, especially around the Atlantic growing regions near Casablanca, Rabat, and the Souss-Massa area. The milk-and-avocado smoothie became a city juice-bar habit rather than an old palace dish, strongly associated today with Ramadan evenings when rich, cold drinks restore the body after fasting. Its exact first appearance is not well dated, but its place in contemporary Moroccan street and cafe food is secure.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
ripe avocados
Quantity
2 large
chilled if possible
cold whole milk
Quantity
750ml
plus more if needed
sugar
Quantity
3 to 4 tbsp
or to taste
orange blossom water (optional)
Quantity
1 tsp
ice cubes (optional)
Quantity
6
optional, for a colder pour
chopped almonds or whole blanched almonds (optional)
Quantity
2 tbsp
optional for serving
| Ingredient | Quantity |
|---|---|
| ripe avocadoschilled if possible | 2 large |
| cold whole milkplus more if needed | 750ml |
| sugaror to taste | 3 to 4 tbsp |
| orange blossom water (optional) | 1 tsp |
| ice cubes (optional)optional, for a colder pour | 6 |
| chopped almonds or whole blanched almonds (optional)optional for serving | 2 tbsp |
Equipment Needed
- •Blender with at least 1.2 litre capacity
- •Tall juice glasses
Instructions
- 1
Check the fruit
Cut the avocados open and scoop the flesh into the blender. It should be green, creamy, and clean-smelling. If it is stringy, gray, or bitter, don't force the drink today. The avocado is the whole body of the glass.
- 2
Start thick
Add half the cold milk and the sugar. Blend until the avocado breaks down into a smooth, heavy cream. Starting with less milk gives the blades enough grip and lets you keep the proper thickness.
- 3
Thin by eye
Add the remaining milk little by little, blending after each pour, until the juice moves slowly but can still be poured. La balance est dans les yeux, the scale is in the eyes. You want a chilled glass that coats the side, not a watery one.
If your avocados are very large, add another splash of milk. If they are small, stop before the full amount. - 4
Scent lightly
Blend in the orange blossom water only if you like it, and use a light hand. It should pass through the drink like a breeze from a courtyard, not cover the avocado.
- 5
Serve cold
Taste for sugar, blend in the ice cubes if using, and pour at once into tall glasses. Scatter a few almonds on top if they belong at your table. Serve while the glass is cold and the surface is glossy.
Chef Tips
- •Use whole milk for the old juice-bar body. Low-fat milk works, but the drink will be thinner and less generous in the glass.
- •Sugar is measured by the fruit. Some avocados taste round and sweet, others need more help. Taste after blending, then adjust.
- •Orange blossom water is optional. Many Moroccan juice bars keep the drink plain, just avocado, milk, and sugar. Don't perfume it so much that the avocado disappears.
- •Serve it right away. Avocado darkens as it sits, and this drink is made for the moment, cold from the blender, passed hand to hand.
Advance Preparation
- •Chill the avocados and milk several hours ahead. The drink itself should be blended just before serving so the color stays fresh.
- •If serving for Ramadan ftour, measure the milk and sugar before sunset and keep the blender jar ready in the fridge.
Frequently Asked Questions
Nutrition Information
1 serving (about 315g)
Calories
280 calories
Total Fat
17 g
Saturated Fat
5 g
Trans Fat
0 g
Unsaturated Fat
11 g
Cholesterol
23 mg
Sodium
85 mg
Total Carbohydrates
29 g
Dietary Fiber
6 g
Sugars
21 g
Protein
8 g
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary ExplorerMore from Moroccan Mint Tea & the Hospitality Table
Browse the full collection
Chef Zohra
Atay (Moroccan Mint Tea)
Atay is Morocco's welcome made liquid: green tea rinsed clean, mint pressed into the pot, sugar dissolved into the whole house, then poured high into small glasses.
Chef Zohra
Café Noir
The plain daily cup of the Moroccan café: short, dark, and unsweetened unless your hand reaches for sugar, served with water and enough time for talk.
Chef Zohra
Citronnade à la Menthe (عصير الليمون بالنعناع)
Whole lemons, mint, sugar, and cold water, blended briefly and strained. This is the summer glass of Moroccan homes and juice counters, tart enough to wake you up.