Orange Whip Recipe

Strain juice (if needed)

If your orange juice is pulpy and you prefer a smooth whip, pour the fresh orange juice through a fine mesh strainer into a measuring cup, pressing gently to extract liquid but leaving most pulp behind.

Combine the strained orange juice, whole milk, heavy cream, granulated sugar, vanilla extract, and orange zest in a blender. The sugar and zest will dissolve and infuse flavor into the liquids.

Taste the mixture and, if using, add the optional triple sec or orange liqueur for a brighter flavor. Adjust sugar to taste if your oranges are very tart.

Add the ice cubes to the blender on top of the liquid mixture. Secure the lid.

Start blending at low speed for 10–15 seconds to break up the ice, then increase to high and blend for 30–45 seconds until the mixture is frothy, smooth, and thickened to a milkshake-like consistency. Stop and scrape down the sides once if necessary.

If the mixture is too thin, add 1/4 cup more ice and blend again briefly. If too thick, add 1–2 tablespoons milk and pulse to incorporate.

Pour the Orange Whip into two chilled tall glasses, dividing evenly.

Garnish each glass with an orange slice or twist on the rim and, if desired, a light sprinkle of additional orange zest on top.

Serve immediately with a straw and enjoy while frothy.