It’s that time again… we’re less than four days away from Super Bowl 2009. For most people, this date marks the annual gathering of sports enthusiasts for the biggest sporting event celebrated all year long, although some folks would admit to only going to Super Bowl parties for the snacks, if not solely for the alcohol served!
Among the kinds of snacks likely to garnish dens and living rooms across the country, one can expect to find an endless number of dips, ranging from cheese-based to chunky fruit-filled delights like the Latin American traditional favorite, avacado-based guacamole.
Each year, an estimated 25,000 tons of avacados are consumed on Super Bowl Sunday in guacamole dip. However, this year you can really impress your friends with your creative use of the world’s most protein-packed green fruit, by simply leaving them in the blender just a bit longer! In her book The Flavours of Vietnam, chef Meera Freeman shares that “One of the most intriguing things for anyone observing Vietnamese restaurant patrons is the consumption of mysterious colored drinks, many of which include a vibrant green layer…these drinks are known as chè in Vietnamese (Sinh To Bo here in the states), and are a cross between a drink and a dessert.” According to Freeman, a chè shake can be made by mixing coconut milk, sugar syrup , crushed ice and avacado in a blender (with a bit of chocolate syrup to-taste). The thick, creamy result was recently described by The Chicago Tribune as “sweet, rich, (and) satisfying… instant comfort food once you overcome the initial oddity.”
Of course, Culture of Spirits readers with adventurous appetites might consider making this specialized beverage a little more interesting with the inclusion of a bit of lite rum. Below you will find our official Superbowl 2009 “Jacked Up Sinh To Bo” recipe, sure to startle, amaze, and sicken your friends on the day of this year’s “Big Game”: