📝 About This Recipe
Translating literally to 'To Die Dreaming,' this iconic Dominican beverage is a sublime marriage of freshly squeezed orange juice and silky evaporated milk. It is a refreshing masterpiece that tastes like a gourmet liquid creamsicle, perfectly balancing bright citrus acidity with velvety sweetness. Traditionally enjoyed as a mid-afternoon treat or a cooling accompaniment to a Caribbean lunch, it captures the vibrant, sun-soaked spirit of Santo Domingo in every sip.
🥗 Ingredients
The Citrus Base
- 6-8 pieces Fresh Oranges (juiced to yield approximately 2 cups; chilled thoroughly)
- 1/2 cup Granulated Sugar (adjust to taste based on orange sweetness)
- 1 tablespoon Lime Juice (freshly squeezed for a bright acidic kick)
The Creamy Element
- 12 ounces Evaporated Milk (one full can, must be ice-cold)
- 1 teaspoon Vanilla Extract (pure Dominican vanilla is preferred)
Chilling and Garnish
- 3-4 cups Crushed Ice (enough to fill the pitcher halfway)
- 4 pieces Orange Slices (thin rounds for garnish)
- 4 sprigs Fresh Mint (optional, for a pop of color)
👨🍳 Instructions
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1
Place the evaporated milk in the freezer for 15-20 minutes before starting. It must be extremely cold to prevent curdling when it hits the acidic orange juice.
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2
Squeeze the fresh oranges until you have 2 cups of juice. Strain the juice through a fine-mesh sieve into a bowl to remove all pulp and seeds for a silky smooth texture.
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3
Place the strained orange juice in the refrigerator alongside the milk. Temperature control is the secret to a successful Morir Soñando.
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4
In a large glass pitcher, combine the chilled orange juice, the lime juice, and the granulated sugar.
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5
Whisk the juice and sugar vigorously until the sugar has completely dissolved and no grit remains at the bottom.
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6
Stir in the vanilla extract to the sweetened orange juice mixture.
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7
Fill the pitcher about halfway with crushed ice. The ice acts as a buffer and keeps the temperature stable during the mixing process.
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8
This is the critical step: Slowly pour the ice-cold evaporated milk into the pitcher while stirring constantly and gently with a long-handled spoon.
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9
Continue stirring for about 30 seconds until the mixture is uniform and a light, frothy foam begins to form on the surface.
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10
Taste the drink. If the oranges were particularly tart, you may whisk in an additional tablespoon of sugar if desired.
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11
Prepare four tall glasses by filling them with a small amount of fresh ice if the pitcher isn't cold enough.
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12
Pour the mixture immediately into the glasses, ensuring each glass gets a bit of the froth from the top.
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13
Garnish each glass with a thin orange slice on the rim and a sprig of mint for an aromatic finish.
💡 Chef's Tips
Temperature is everything; if the milk or juice is room temperature, the mixture will curdle immediately. Always use freshly squeezed orange juice; bottled juice lacks the necessary enzymes and bright flavor profile. Add the milk to the juice, never the juice to the milk, to better control the emulsion. For a richer version, some families use half evaporated milk and half sweetened condensed milk (and omit the sugar). Serve immediately after mixing, as the ice will eventually dilute the creamy texture.
🍽️ Serving Suggestions
Serve alongside a classic Dominican 'Sandwich de Mezcla' for a nostalgic afternoon snack. Pair with 'Mofongo' or 'Tostones' to balance the salty, savory flavors with sweet citrus. Enjoy as a standalone liquid dessert after a spicy Caribbean meal. Serve in chilled copper mugs or frosted highball glasses to keep it icy cold for longer.