Hear Me Out on Adding Cheese to Your Smoothie
I was a little skeptical at the idea of cheese in my smoothie. And why wouldn't I bet? At first glance it kind of sounds like a joke.
But then Tia Keenan suggested it and suddenly I was intrigued. You might know Tia from her Wall Street Journal column or her awesome first book The Art of the Cheese Plate. But now she is out with a new addition to the Short Stack Editions all about chevre. And in it she recreates the classic Orange Julius but with a cheesy twist.
And here's the thing: if yogurt makes such a great base for a smoothie why not add a bit of chevre? It gives protein, a little bit of tang, and a firming texture to the drink. Once I tried it I was a believer.
So if you want to give it a whirl and shake up your morning smoothie, watch the video below or follow the recipe!
A frothy Orange Julius was a favorite treat of my 1970s California childhood. If I could cajole her, my mom would buy me one from a mall kiosk that was brilliantly built to look like a giant orange. This chèvre-infused Julius makes a superb protein-packed breakfast smoothie while still harkening back to the Creamsicle- in-a-glass vibe of its inspiration.
Pinch of kosher salt
4 ounces chèvre, at room temperature
1⁄2 cup (4 ounces) brandy, bourbon or dark rum
1 cup goat’s milk
1 cup fresh orange juice
4 ounces chèvre
3 tablespoons honey (preferably orange blossom)
2 tablespoons finely grated orange zest
2 tablespoons vanilla extract
2 teaspoons orange extract
1⁄4 teaspoon ground cinnamon
1 cup ice (I use medium crescent-shaped ice)
4 orange slices, for garnish
In a blender, combine all of the ingredients (except for the ice and the orange slices) and pulse on the highest setting until frothy, 2 minutes. Add the ice and pulse again until the ice is crushed and the Julius is once again frothy. Pour the mixture into four 8-ounce glasses, garnish with orange slices and start your day with a smile.