NOSTALGIA IN A GLASS
STRAWBERRY ORANGE JULIUS

Strawberry Orange Julius / momskitchenhandbook.comWhat a Caramel Frappuccino is to teenagers today, the Orange Julius was to me and my girlfriends back in the day. A visit to the mall was incomplete without stopping to pick up one of their frothy orange drinks, made all the more compelling by the older boy with the gentle eyes who filled our orders.

Swoon.

The original was made, from what I gather, of orange juice, milk, sugar, eggs, and ice, a formula developed by Julius Freed who founded the company in the 1920s. Orange Julius is still up and running today, only it’s now owned by Dairy Queen and boasts 10 different flavors.

It’s hard to say what goes into a present day Orange Julius since the ingredients aren’t published on their website. As such, I figured I’d make my own, knowing a homemade version is likely to be more wholesome than one I’d find inside of a Dairy Queen.

I started with a peeled orange instead of orange juice and added a handful of strawberries, both of which up the amount of fiber. I used honey in place of sugar for sweetness, and like the original, included an egg, which has the dual role of boosting the protein and creating the drink’s signature frothiness. Be sure to use a pasteurized egg such as Safest Choice since raw eggs can be risky business. If you can’t find Safest Choice, you can use liquid egg whites from a carton or leave the egg out entirely.

Everything goes into a blender at once and whirls up into a cold delicious treat much like the one I remember as a teen. The only thing missing is the older boy with the gentle eyes…and Mr. Mom’s Kitchen does a stellar job in that role anyhow.

Swoon.

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STRAWBERRY ORANGE JULIUS

Valencia oranges are a particularly juicy variety, so are ideal in this recipe. I prefer frozen strawberries to fresh since they add to the chill of the finished drink. The amount of honey varies depending on the sweetness of the fruit and your personal preference.

1 pasteurized egg such as Safest Choice*
1/2 cup low fat milk
1 cup ice
1 large seedless Valencia oranges, peeled and sectioned
4 medium fresh or frozen strawberries
2 to 3 tablespoons honey
1 teaspoon vanilla extract

Put the egg, milk, ice, orange, strawberries, honey, and vanilla into a blender and run until frothy and smooth.

Makes about 4 cups

*If you can’t find Safest Choice eggs, you can substitute 1/4 cup pasteurized liquid egg whites or leave the egg out of the recipe

Disclosure: As a brand ambassador for Safest Choice, I was compensated to develop this recipe. The opinions expressed are completely my own.

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14  Comments

Comments

  1. Annie
    07.24.2013 at 8:02 AM #

    This looks gorgeous. I loved Orange Julius as a kid and haven’t thought about it in years. Can’t wait to try this…gotta go get some of those pasteurized eggs.

  2. 08.06.2013 at 2:12 PM #

    I loved these! I still remember cruising the mall with one in hand!! Great trip down memory lane :)

    • katiemorford
      08.06.2013 at 9:11 PM #

      mall + orange julius = life as a teenager

  3. 08.06.2013 at 6:39 PM #

    Orange Julius was my favorite when I was young!!! I can’t wait to recreate this at home and I LOOOOOOVE your addition of strawberries.

    • katiemorford
      08.06.2013 at 9:09 PM #

      I’m sure you’ll put your own clever spin on it Tracy…

  4. 08.06.2013 at 10:16 PM #

    Orange Julius is like a slice of my childhood. This looks YUMMY!

  5. suzanne bergeron
    08.07.2013 at 11:54 AM #

    Thank you, Katie! I am so excited to try this after we go school shopping at the mall. My teen days often involved a mall and an Orange Julius! It will be a healthy treat for all involved this back to school season. Thanks goodness for your recipes – and those pasteurized eggs!!

  6. 08.07.2013 at 8:37 PM #

    Wow, I have lots of memories of Orange Julius myself…I bet this is better than the original :)

  7. 08.11.2013 at 12:23 PM #

    oh yes, i love an orange julius. But this is way better. I’ve been sick and craving a milkshake, which I know is a big no no, so I think we’ll be having this little treat tonight.

    • katiemorford
      08.11.2013 at 5:20 PM #

      A hefty dose of Vitamin C can’t hurt! Feel better!

  8. 08.12.2013 at 10:46 PM #

    Oh, homemade orange julius, sign me up!!

  9. 08.16.2013 at 7:31 AM #

    I like the helpful info you deliver for your articles.
    I may bookmark your weblog and see just as before here often.

  10. Donna
    02.28.2014 at 4:40 PM #

    I put raw organic unpasteurized eggs in my smoothies almost daily and have never had a problem. A statistic I’m familiar with says that the rate of salmonella infected eggs is 1 in 20,000. The rate for chicken is much higher. Remember that raw eggs have been used in cooking (mayo,Caesar dressing, etc.) for hundreds if not thousands of years and that the author of this recipe is a compensated representative of a producer of pasteurized eggs.

    • katiemorford
      02.28.2014 at 6:10 PM #

      Thanks for sharing, Donna. You’re right, people have been eating raw eggs for centuries. Salmonella only came into the picture in the 1970s, so it wasn’t of concern prior to that. It is currently the number one source of food-borne illness in this country. While plenty of folks feel very comfortable eating raw eggs, many of my readers are parents with babies and young children who are especially cautious about feeding them to their kids. Safest Choice pasteurized eggs is a good option and one I prefer to the products that come out of a carton.

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