My family and I love the Chinese drink, papaya and milk (木瓜牛奶). There is only one vendor that we buy it from, because most places do a terrible job of making this. Often vendors or restaurants will add ice or, more commonly, use papaya that is not nearly ripe enough. I’ve recreated our favourite vendor’s papaya milk drink. The most important thing to remember when making papaya juice or papaya milk drink is that the papaya must be overly ripe, to the point where it is almost starting to going bad, as shown in the photo below. The ripeness of the papaya not only affects the flavour of the drink, but also the texture of it.
Best Papaya Milk Drink Recipe (木瓜牛奶)
makes 2 small glasses; this recipe doubles well
1 medium sized papaya that is overly ripe, to the point where it is almost starting to go bad (Note: I recommend using small, Jamaican papayas, preferred brand is Martha’s Best.)
1 cup milk (Note: If you prefer a stronger papaya flavour, feel free to reduce the milk by half. Alternatively, you could omit the milk altogether, and make a papaya juice instead.)
Honey or sweetened condensed milk to taste if necessary (Note: If you have a good papaya, you will not need to add sweetener. Keep in mind that this drink is not meant to be overly sweet, but feel free to add to taste, if desired.)
Use a large, sharp knife to cut the papaya in half, lengthwise. Then use a spoon to scoop out all of the seeds. Discard the seeds. Then use the spoon to scoop all of the papaya’s red orange flesh into a blender. Add the milk to the blender. Place the lid onto the blender, and turn the machine onto the highest speed. Blend until you have a completely smooth and creamy, thick drink that is homogeneously pale orange in colour. Taste test and add honey or sweetened condensed milk to taste, if desired. Serve immediately.