Orange Julius

How lovely for Foodgoat to announce this month’s Is-My-Blog-Burning theme as orange. I, rather appropriately, chose to use both the color and the fruit in my entry.
I also chose to relive a childhood treat by making an Orange Julius at home.
An Orange Julius is a cold, frothy orange drink. It is thinner than a smoothie, but thicker and creamier than plain orange juice. It was invented in 1926 in California at an orange juice stand and, over the next 80 years, spread to malls across America. The secret to the original recipe was the addition of egg white, which made the drink very frothy. Nowadays, what with salmonella and all, Orange Julius is made with a secret, dairy-derivative that makes it foamy. I’m guessing that it is some sort of powdered creamer.
The recipe I used is based on the original formula. It called for pasturised egg whites/egg substitute, but I chose to tempt fate and use an ordinary egg white. The results were wonderful, and I’m not saying that simply because I suffered no ill effects. Quite the contrary. I juiced some fresh oranges and the drink turned out to be frothy, creamy and very refreshing. It was also quite addictive. I would bump up the amount of ice next time to make it a bit slushier, but the taste was fabulous and just how I remembered it.

Orange Julius
1 1/4 cups orange juice
1 cup water
3 tablespoons egg white or egg substitute
1 teaspoon vanilla extract
1/4 cup sugar
1 1/2 cups ice

Combine all of the ingredients except ice in a blender and blend on high speed for 15-30 seconds or until the sugar is dissolved. Add the ice and blend for another 10 to 15 seconds or so, until ice is mostly crushed yet still a bit coarse. (
Makes 2 16-ounce drinks.


  1. Here is a drink I never heard of before. We also have plenty of recipes that use raw eggs and I’ve never heard of sufering ill effects from them. Maybe it has to do with preparing food and eating it right away.

  2. It looks so easy! I’ll have to try it. I like to “challenge” my stomach (I lick raw batter out of bowls all the time), so I’ll use raw egg whites. The eggs I get are really fresh–the yolks are bright yellow.

  3. Ana – I think that the proportion of eggs that may have salmonella is very small, but people are paranoid and don’t want to take a chance (no matter how small it might be). I’m brave; I use the egg whites =)

    Jessica – It is super easy. And so good. And we all know that fresh eggs are better for everything.

  4. Nic – thank you for posting this one. My husband will love you forever! He is such a fan of OJ!

  5. Chronicler – I hope your husband enjoys it. I think it’s the perfect thing to do with OJ on a warm morning.

  6. Sarah (the headhunter)

    Oh how I love the Orange Julius. The last time I had one was shortly before my oldest son was born 16 years ago. I see these making an appearance in my kitchen on an hot Saturday afternoon when the kids come in begging for a cool drink. Thanks for posting this. =)

  7. Hi Nic – Using egg whites for orange juice doesn’t sound very familiar to me, but I’ll definitely try this as your picture is gorgeous :) (I love your profile photo too, its’ so sweet)

  8. Sarah – You’re welcome!

    Keiko – Thanks. I’m glad you like those photos. Marshmallows are one of my all time favorite things, so I had to include them in my profile!

  9. So it was the egg white they took out when they changed it? I remember it being much better when I was younger. I’ll have to see if I can find time to try this out and discover if it recaptures the memory. Thanks for posting this.

  10. It definately recaptured my memory. I hope it does the same for you, Jennifer!

  11. Hey, I made this today. I didn’t use any water (to concentrate the orange flavor) and I loved the foamy top. I’ve tried this with lemonade too–it’s delicious! When I was a kid I made chocolate shakes this way. (one glass of chocolate milk and one egg white whirred in the blender).

  12. I think that the egg white makes all the difference. I might give it a try sometime with meringue powder, for anyone who might be reluctant to use a real egg white.

  13. I’ve been craving an Orange Julius forever! How come I never saw this before? Shoulda used blogsearch. Wouldn’t have thought about eggwhites though. I think I’ll try the powder and see what happens. Thanks for posting this! – stef at

  14. hi nicole,
    u r my new ‘recipe guru’. i found your website, and i’ve already tried two recipes. the chocolate mousse made with yogurt is kind of a success (even though i screwed up the whipping of egg whites, despite your wonderful illustration, i don’t know how i managed to do that), but it is definitely eatable and very delicious (i doubled the amt of chocolate as, i am a chocolate junkie). i am going to try the orange julius tomorrow. one question, 3 tbsp egg whites would be one egg white or two ? if it is only one, can i use two, as i am trying to increase my protein intake.

  15. Ranjini – That would be one large egg white. I’m not sure how the recipe would turn out with two. Feel free to try it and let me know – or just make two batches to use up another!

  16. Hey Nicole, I tried it this morning with two egg whites and a little extra orange juice and it turned out wonderful and frothy – thanks for the great recipe

  17. Oh so good! I have not had one of these drinks in probably 40 years. As I get older, I have been on a quest to conjure up old flavors and old memories. If one does not want to use egg white, no problem. I use dried egg white powder that has been reconstituted for at least 5 minutes. Works like a charm, and it is worry free for moms of young children. They should not miss out on something this yummy for fear of getting sick. Oh by the way, try adding some fresh mango to the blender along with the o.j. it tastes just simply wonderful. Thanks

  18. Actually, I’ve made this without eggs, and it’s probably just as delicious. No dried egg powder, either. And I also use no water, so it’s extra creamy and delicious.

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