Orange almond crush Smoothie

Crushed ice does not always have to consist of water. Here, finely flavored milk is frozen and then finely crushed to crown the Spanish-inspired orange and almond smoothie, ice-cold.

For the milk crush

1/2 vanilla bean
approx. 350 ml low-fat milk
2 pieces of zest from 1 organic lemon (each approx. 3cm)
1 cinnamon stick

for the orange-almond mix

1 orange
1 tablespoon almond butter (from the jar)
1 tablespoon ground almonds
1 tablespoon of orange liqueur
1 teaspoon brown whole cane sugar

for the decoration

slightly grated zest of 1 organic orange

Furthermore
Ice cube bag or tray
Ice mill or freezer bag and rolling pin
blender
drinking straw

for a large long drink glass (350 ml)
Per drink approx. 420 kcal, 17 grams of protein, 24g of fat, 3g of carbohydrates

1. For the milk crush, slit the vanilla pod lengthways and scrape out the pulp. Heat the milk with the empty halves of the pod, the vanilla pulp, the lemon zest and the cinnamon in a saucepan, do not boil. Remove from the heat and let cool completely in about 20 minutes.
2. Pour the cold vanilla milk into an ice cube tray or use a small funnel to fill an ice cube bag and freeze in the freezer for at least 12 hours (preferably overnight).
3. The next day, peel the orange so that the white inner skin is also removed (image 1). Using a sharp knife, cut the fruit fillets straight from the separating membrane into the blender.
4. Add the almond butter, the orange liqueur and the sugar (image 2) and mix everything until you get a homogeneous liquid. Pour the contents of the blender into the glass.
5. Remove 6 milk ice cubes from the ice cube tray or the bag and crush them in the ice mill or in a small freezer bag with a rolling pin. Heap the milk crush into the glass.
6. Sprinkle the milk crush with a little grated orange peel (image 3) and serve immediately with the drinking straw.