Orange Cream Punch
Milk, frozen orange juice concentrate and vanilla blended into a frothy 142-calorie party punch.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Orange cream punch is three things in a blender: 1% milk, frozen orange juice concentrate and vanilla. MedlinePlus puts a one-cup glass at 142 calories with 7 g of protein, which is more protein than any punch bowl drink has a right to carry and enough to keep it from being pure sugar.
Keep the concentrate frozen until it goes in. Blending it straight from the freezer is what makes the punch cold, thick and frothy without ice, which would water it down. Thirty seconds is plenty; longer and the foam collapses back into thin, flat orange milk.
For a crowd, blend in batches and pour into a chilled bowl right before guests arrive, since the foam settles after about twenty minutes. A quick stir brings it back. Float thin orange slices on top and keep the bowl over ice for a New Year’s Eve table.
Ingredients
- Milk (Low-Fat)generous 3/4 cup 1% (195 g)
- Orange juice concentrate (frozen, unsweetened)2 1/2 tablespoons (39 g)
- Vanilla extract1/4 teaspoon
- Blend the concentrate frozen. It chills and thickens the punch so you never need ice, which would dilute it.
- No blender? Whisk everything hard in a bowl until frothy; it takes about a minute.
- Refrigerate leftovers within 2 hours and drink within two days; dairy drinks sour quickly at room temperature.
- Contains: milk (1% milk).
- For a dairy-free bowl use unsweetened soy milk, which keeps the protein; almond milk works but thins the texture.
Method
- Wash your hands and all surfaces before you start.
- Measure the milk into the blender jar.
- Add the frozen orange juice concentrate straight from the freezer and the vanilla.
- Fit the lid tightly and blend about 30 seconds, until smooth and frothy.
- Pour into a chilled glass and serve at once.
- Refrigerate leftovers within 2 hours and stir before serving again.
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