I picked up Saveur Magazine’s “100” issue–the issue that lists their 100 favorite foods, restaurants, drinks, people, places, and things. While reading through it (this is a yearly tradition in my life), I dogeared all the pages with especially attractive items, for example: (9) Breakfast in the Raw (“tamago kake gohan,” a favorite of mine throughout the years–raw egg stirred with soy sauce and hot rice)….(50) a recipe for pecan pralines….and (86) morir sonando, a Dominican beverage of fresh-squeezed orange juice, milk, sugar, and a dash of vanilla extract shaken with ice.
The morir sonando sounds a bit like a creamsicle or florida freeze (or most probably the other way around), and it’s just what I felt like whipping up today while convalescing at home. I shook the concoction in two glasses until it was a fizzy, creamy, orange-scented blissful mix.
And then? I guzzled it down. It was what I needed today–a cheerful, uplifting drink of orange and milk, with the right amount of sweetness and vanilla complexity.
My recipe was simple:
equal parts of orange juice and milk. A dash of sugar (a handful?). And a splash of vanilla extract.
Here are some other recipes for morir sonando, which means “to die in a dream”–most of the recipes call for a mixture of orange juice and milk. One recipe in particular calls for lime/lemon juice and milk. I’ll have to try that next.
Recipes follow after the jump…
Morir Soñando recipe #1
Before starting to cook: Mix the milk and the sugar to taste. Put the milk in the freezer until it is very cold.
Time: 10 Mins
Serve: 4 people
* 2 cups orange juice
* 1/2 cup of sugar
* 4 cups of evaporated milk
* 2 1/2 cup of ice cubes
1. Mix sugar and milk and stir until all the sugar has dissolved. Add the ice to the milk and stir. Slowly pour the orange juice in the milk stirring constantly. Serve immediately.
Morir Soñando recipe #2, using limes or lemons
2 large limes (or lemons) (Note)
8 Tablespoons of sugar
2 cups low-fat or fat-free milk
20 ice cubes or equivalent amount of crushed ice
Use three pitchers, large jars or similar tall containers. Juice the limes or lemons. Place the juice in one of the containers, adding sugar. Pour back and forth from one container to another until sugar is mostly dissolved.
Add half the ice. Large solid ice cubes will not work. If you don’t have crushed ice, cracked ice or the kind of ice cubes with holes in the middle, you will have to crack the ice by hand. The best way to do this is with a heavy serving spoon. Place an ice cube in the palm of your hand and give it a good whack with the back of the spoon. Ouch!
Pour the ice and lime back and forth a number of times until it is very cold. Taste. It should be tangy but slightly sweet, like tart-sweet lemonade. Add more sugar if required, and pour back and forth some more to dissolve.
In the third, clean pitcher, place the milk and the rest of the cracked ice. Pour back and forth, using the second empty container, until it too is extremely chilled. Work quickly so the lime juice doesn’t have a chance to warm up.
Quickly combine the milk and lemon, pouring back and forth a few times to allow it to combine and not curdle. Pour into tall glasses, discarding any undissolved pieces of ice. Serve with straws.
Note: Sour-orange or grapefuit juice may be substituted. Adjust sugar as needed.