There’s something about Brunch.
Brunch reminds us to slow down and smell the coffee. And that it’s OK to veer off our diet one day a week- and actually enjoy a few carbs! And heck, Brunch practically begs us to sleep in, as the definition of Brunch is a meal between breakfast and lunch- and in my book that means I could sleep until Noon and still count on Eggs Benedict, waffles… and don’t forget Mimosas- no judgment!
Mimosas were kind of the rite of passage to adulthood in my house. And while my parents were never stuffy about alcohol, I can’t remember a time where we popped open a bottle of Champagne, except at brunch.
So here’s my version that bridges my childhood’s favorite drink and adulthood’s favorite celebration drink. My Orange Julius Mimosa. This recipe is about 30 years old, which is about how long it’s been since I tried it, or one at the Mall, for that matter.
I forgot how much it made me say MMMM…
(well, and I’m sure the champagne sure didn’t hurt, either.)
Skål!
Orange Julius Mimosas
1 c. milk
1 c. water
1/2 c. sugar
1 tsp. vanilla
6 oz. frozen orange juice concentrate
Ice cubes as needed (I used about 7)
Champagne as needed (I used quite a bit- hey it’s brunch!)
Mix together all ingredients except the champagne, in a blender. Blend until smooth. Pour into champagne glasses and pour over champagne as desired. Serves 2.
Source: dandeliongreensblog.com (defunct blog)
