Chikoo / Sapotta –3 to 4
Milk – 1 cup
Sugar – to taste
Vanilla essence – 1/2 tsp
Ice cubes – 4 to 5 * ( See Notes)
Wash the chikoos well. Remove the skin and seeds and cut into big chunks. In a blender place the chikoos and sugar and run the mixer till they become a pulp.
Now add milk, essence, ice cubes or frozen milk and run the mixer till the shake becomes smooth and frothy.
Pour into tall glasses and serve immediately.
- Instead of Ice cubes, I froze 1/4 cup of milk and used that.
- Using essence is optional.
- Feel free to replace sugar with honey.