It was only a matter of time - Starbucks, the quintessential coffee shop of recent college grads and upwardly mobile marketing-types, has reintroduced the ultimate millennial drink, the Avocado Frappuccino. Unfortunately, the green concoction topped with a chocolate “pit” is only available in South Korea.
The “new” drink, which actually debuted three years ago and is known as the Avocado Blended, already has millennials stateside clamoring for its release in North America. The so-called “Me, Me, Me Generation” has been closely associated with the dark green fruit after “Avocado Toast” became an Instagram trend, reposted to infinity and beyond by foodies.
The avocado toast trend was lambasted by Australian millionaire and real estate mogul, Tim Gurner, who said that millennials couldn’t afford to buy homes because all their money was spent on avocado toast and expensive coffee.
“When I was trying to buy my first home, I wasn’t buying smashed avocado for $19 and four coffees at $4 each. We’re at a point now where the expectations of younger people are very, very high,” Gurner said. “We are coming into a new reality where … a lot of people won’t own a house in their lifetime. That is just the reality.”
When asked if he believed millennials would never own a home, he said, “Absolutely, when you’re spending $40 a day on smashed avocados and coffees and not working. Of course.”
Despite Gurner’s opinion, avocados are truly a healthy option not only enjoyed by millennials. In fact, the fruit has been consumed for thousands of years and was popularized as a cash crop in California at the beginning of the 20th century. Since then, it has grown in popularity thanks to its use in Mexican dishes like guacamole. The recent craze is simply a rediscovery of a timeless fruit.
Avocado fever has also reached the ice cream industry, as Cado, the first avocado ice cream, suitable for vegetarians, vegans, celiacs, people allergic to nuts and lactose, hit the US market in 2015. Avocado ice cream only contains half the sugar of traditional ice creams, and its saturated fat content is much lower as a result of the nutritional values of the fruit.
According to Jack Dowd, one of Cado's co-founders, other non-dairy ice cream manufacturers use saturated coconut fat or canola oil to produce their product, yet Cado uses avocado because it's a monosaturated fat, or "the good fat."
"The avocado base offers more nutrition and a superior fat, doesn't compete with traditional ice cream flavors, has a really creamy quality just like ice cream, and you can indulge but still feel good after eating it," Dowd says. "Everybody should be eating this, we thought!"