Homemade Orange Julius

Summer, Sweet Recipes • 31 Jul 2011

In a rare moment of New York’s atmospheric history, temperatures soared well above 100 degrees with a blistering heat index of 120. Not even the frigid caress of air-conditioning soothes fiery skin. Seductive thoughts of crystallized ice blocks and luminous snowflakes leave the mind weightless and the body aching for relief from the obstinate weather. Sometimes the only solution is to heal from within, to eradicate the feverish exterior by ingesting a melty, frothy, shiver-inducing ice cream, popsicle or iced beverage.

My favorite cooling treat of the moment is my version of the iconic Orange Julius. Founded in 1926, the Julius has stood the test of time (despite being sold to the ubiquitous Dairy Queen). One sip of creamy orange frost is enough to viscerally transport me to my childhood summers when my dad would treat us to chili dogs and a Julius, the apex of our summer cravings. And despite all the food that has since passed through my adult lips, the Julius still does it for me. Perhaps it is the memory of simpler times, but when I need a good cool-down, I frequently turn to the sugary, vanilla-spiked liquid creamsicle.

It doesn’t take much to concoct a thick, creamy, frosted Orange Julius in your own kitchen. A homemade Julius only requires a few minutes, several ingredients and a good blender. A lot of people use egg whites to arrive at the frothy consistency but I find that Greek yogurt does the trick.

Homemade Orange Julius
2/3 cup frozen orange juice concentrate
1 cup whole milk
1 cup fresh squeezed orange juice (store bought is fine)
8-9 ice cubes
3 tbsp sugar
1/4 cup whole milk Greek yogurt, such as Fage
2 tsp vanilla extract
Orange for Garnish

Combine all ingredients in a blender, adding orange juice concentrate and ice cubes last. Blend until ice cubes are broken down and beverage is smooth and frothy.

Yield: 2 16-ounce glasses or 4 8-ounce glasses.

2 Responses

  1. Great writing Kate I’ll have to keep reading to inspire my writing skills lol. This sounds great I must try. May I be a snob and mention how I will do it with only raw dairy products to make it as healthy as it is refreshing with out insulting the chef? Thanks for the recipe I hope you join my forum to share some of you knowledge there. You are always welcome to post any links to your blog.

  2. Leon, I love making these with raw milk. It is so much more rich and creamy. I used to only drink raw milk when I worked at Sprout Creek Farm in Poughkeepsie but it is harder to find in the city and of course very expensive. I’m a huge fan for the health benefits and amazing flavor.

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