Emily's Hot Dish

The heat has finally broken here in Seattle. We’ve returned to our regularly scheduled programming – overcast mornings, sunny afternoons in the 70s, drizzles in the evening and cooler temperatures overnight. It’s much more civilized and we’ve all recommenced wearing pants. If you’re living somewhere that it’s hot – or even if you’re not – you’ll love this sweet and creamy blended drink.

The recipe is adapted from one given on Alton Brown's show Good Eats. I’ve adjusted the measurements to make a full-blender batch, which serves 4 if you’re feeling generous or 2 if you’re thirsty. 

Juice enough oranges to get 17 fluid ounces of juice. The number of oranges you need for this will vary depending on the type of orange, its size, and how ripe it is. When I made this recipe to take the pictures it took 10 small ones, but earlier this week I used 8 medium-sized oranges. 

Reserve 4 fluid ounces (1/2 cup) fresh juice, then pour the rest into an ice cube tray and freeze until solid, at least 2 hours.

When the juice is solid, empty the cubes into a blender. Add the milk, vanilla, powdered sugar, and reserved non-frozen orange juice and blend. Serve garnished with an orange wedge.