Classic Orange Julius
A frothy, creamsicle-style orange drink made with frozen orange juice concentrate, milk, vanilla, and ice. It blends in minutes into a thick, foamy, mall-style treat.
- Prep
- 5 min
- Cook
- —
- Wait
- 10 min
- Total
- 15 min
- Makes
- 2 drinks (about 16 oz / 475 ml each)
Steps
Before you start
- Let the frozen orange juice concentrate sit on the counter for about 10 minutes so it softens enough to scoop. It should still be icy, not liquid.
- Measure everything before you start. The drink is best served right after blending, because the foam deflates.
- Use cold milk and fresh ice cubes for the thickest, frothiest result.
Soften the concentrate
- Set the frozen orange juice concentrate on the counter for about 10 minutes, until the edges soften and a spoon can scoop it out.
- It should still be slushy and cold.
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Ready when: A spoon pushes into the concentrate easily
Tip: Don't microwave it. Warm concentrate makes a thin, less frosty drink.
Add liquids first
- Pour the cold milk and cold water into the blender jar.
- Adding liquids first helps the blades catch the solids and prevents sticking.
Add flavorings
- Scoop in the softened orange juice concentrate (½ cup / 120 g), then add the sugar (3 tablespoons / 38 g) and vanilla extract (1 teaspoon).
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Tip: Taste the concentrate's sweetness; if yours is a sweetened brand, you can cut the sugar to 2 tablespoons.
Add the ice
- Add the 2 cups (280 g) of ice cubes on top.
- Secure the lid firmly.
Blend until frothy
- Start on low for 10 seconds to break up the ice, then raise to high and blend for 30 to 45 seconds.
- Stop when no ice chunks rattle against the jar and the surface looks thick and foamy.
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Ready when: Smooth, pale orange, foamy on top, with no ice chunks
Tip: If the blades spin without pulling ice down, stop, stir with a spatula, and blend again. If too thick, add 2 tablespoons of milk.
Serve right away
- Divide the drink between two tall 16 oz (475 ml) glasses, spooning out any extra foam on top.
- Serve immediately with wide straws.
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Ready when: Drink is thick but pourable, with a foamy head
Tip: The foam settles within about 10 minutes, so serve right after blending.
Good to know
Tips
- Use real frozen concentrate, not bottled juice, for the signature bold orange flavor.
- For a thicker, more shake-like drink, add ½ cup (70 g) more ice.
- Add 1 tablespoon of pasteurized egg white powder for the classic stable foam, if desired.
- Chill the glasses in the freezer for 10 minutes to keep the drink cold longer.
Make ahead
Portion the concentrate, sugar, and vanilla into the blender jar and refrigerate up to 1 day. Add cold milk, water, and ice just before blending.
Storage & reheating
Best served immediately. Leftovers keep in a covered container in the fridge up to 24 hours; shake or re-blend before drinking. Freeze in a lidded container up to 1 month, then thaw 20 minutes and re-blend with a splash of milk. Not recommended at room temperature for more than 1 hour.
Substitutions
- whole milk → unsweetened oat or soy milk. Gives a dairy-free version with slightly less creaminess.
- granulated sugar → honey or maple syrup (2 tablespoons / 30 ml). Flavor will be a bit different, but it blends in easily.
- pure vanilla extract → 1 tablespoon vanilla yogurt. Adds tang and creaminess; reduce water by 1 tablespoon.
- cold water → additional milk. Makes a richer, creamier drink.
