Everyone has a favourite summer drink. For some, it’s the Oreo milkshake from Byron, for others it is a lemon iced tea from the local cafe.
For me it is a papaya milkshake (木瓜鲜奶) from Hong Kong!
Despite being born in the UK, I spent the first 4 years of my life in Hong Kong, eating and drinking all the local delicacies I could get my grubby mitts on.
One of my favorite childhood memories is going to Kowloon with my dad and drinking a litre of freshly made papaya milkshake. I remember the creamy sweet hit followed immediately by an intense bout of brain freeze!
Going back to the motherland this summer, I tried various versions from a range of vendors. However, NONE came close to the experience I had during my childhood.
Feeling disappointed, I decided to do some research to recreate the perfect papaya milkshake. After multiple failures (epic failures in that!), I have finally found the perfect recipe:
- 1 large, ripe papaya (de-seeded);
- 140 ml milk;
- 200g (half a tin) evaporated milk;
- a handful of softened ice cubes
- Select a large and ripe papaya (it’s ready when you can smell the papaya from a distance!);
- Peel and de-seed the papaya
- Take a handful of ice-cubes and let them partially melt (if they are too hard you will struggle to blend them!);
- Add all the ingredients to a blender;
- Blend for 30 seconds on a high speed;
- Drink till your hearts content!