Alaskan Orange Recipe - A Delicious Fusion of Van Der Hum Liqueur, Brandy, and Vanilla Ice Cream

Alaskan Orange

Alaskan Orange Recipe - A Delicious Fusion of Van Der Hum Liqueur, Brandy, and Vanilla Ice Cream
Region / culture: Alaska | Preparation time: 5 minutes | Servings: 1


Alaskan Orange
Alaskan Orange

The Alaskan Orange is a sumptuous and refreshing dessert cocktail that combines the rich flavors of Van Der Hum® liqueur, brandy, and ice cream, garnished with orange zest, chocolate, and nutmeg. This delightful concoction is perfect for those who appreciate a sophisticated blend of flavors in their dessert. The creamy texture and the citrusy aroma make it an irresistible treat for any occasion.


The Alaskan Orange is a modern creation inspired by the classic use of citrus and spirits in dessert recipes. Its origins are not well-documented, but it is believed to have been developed by innovative bartenders looking to combine the warmth of brandy with the exotic taste of Van Der Hum® liqueur, a South African tangerine-flavored liqueur, and the universal appeal of ice cream. This recipe represents a fusion of flavors that transcends traditional dessert boundaries, offering a unique taste experience.


How to prepare

  1. Mix the ingredients briefly with half a glassful of crushed ice.
  2. Serve the mixture in a goblet, garnished with grated orange zest, chocolate, and nutmeg.


  • For a non-alcoholic version, substitute the brandy and Van Der Hum® liqueur with orange juice and a splash of vanilla extract.
  • Try different ice cream flavors such as vanilla bean or chocolate for a twist on the original recipe.
  • Add a splash of heavy cream for a richer, creamier texture.

Cooking Tips & Tricks

To ensure the best flavor and presentation for the Alaskan Orange, consider the following tips:

- Use high-quality brandy and Van Der Hum® liqueur to enhance the overall taste.

- For a smoother texture, allow the ice cream to soften slightly before mixing.

- Crush the ice finely to ensure it blends well with the other ingredients, creating a slushy consistency.

- Grate the orange zest finely to maximize its aromatic oils without overpowering the drink.

- Serve immediately after preparation to maintain the perfect temperature and consistency.

Serving Suggestions

The Alaskan Orange is best served in a large goblet to accommodate the crushed ice and garnishes. It makes an excellent after-dinner treat or a sophisticated addition to a dessert menu at a special event.

Cooking Techniques

The key technique in preparing the Alaskan Orange is the brief mixing of ingredients with crushed ice. This creates a slushy consistency that is both refreshing and indulgent. Grating the garnishes directly over the cocktail enhances its aroma and flavor.

Ingredient Substitutions

Replace Van Der Hum® liqueur with Grand Marnier or Cointreau for a different citrus note.

- Bourbon or rum can be used in place of brandy for a deeper flavor profile.

- Frozen yogurt can substitute for ice cream for a lighter version.

Make Ahead Tips

While the Alaskan Orange is best enjoyed fresh, you can prepare the garnishes ahead of time. Grate the orange zest, chocolate, and nutmeg, and store them in separate airtight containers in the refrigerator until ready to serve.

Presentation Ideas

Serve the Alaskan Orange in a frosted goblet to enhance its visual appeal. Garnish with a long spiral of orange zest and a sprinkle of chocolate shavings and nutmeg on top for an elegant finish.

Pairing Recommendations

The Alaskan Orange pairs beautifully with dark chocolate desserts or a cheese platter featuring aged cheeses. The citrus and brandy flavors complement the richness of chocolate and the sharpness of cheese perfectly.

Storage and Reheating Instructions

The Alaskan Orange is not suitable for storage or reheating due to its ice cream base and crushed ice. It should be prepared fresh and served immediately for the best taste and texture.

Nutrition Information

Calories per serving

A single serving of the Alaskan Orange contains approximately 250 calories. The calories are derived mainly from the alcohol and the ice cream, making this a higher-calorie dessert option.


A serving of Alaskan Orange contains approximately 22 grams of carbohydrates. The majority of these carbs come from the liqueur and brandy, with a smaller portion contributed by the ice cream. This dessert cocktail is best enjoyed in moderation, especially for those monitoring their carbohydrate intake.


The Alaskan Orange has a relatively low fat content, with about 7 grams of fat per serving, primarily from the ice cream. Choosing a lower-fat ice cream variant can reduce the fat content if desired.


This dessert cocktail provides a minimal amount of protein, with roughly 2 grams per serving. The protein comes mainly from the ice cream.

Vitamins and minerals

The Alaskan Orange offers a modest amount of vitamins and minerals, primarily from the orange zest used for garnishing. Orange zest is a good source of Vitamin C and dietary fiber, though the amounts in this cocktail are minimal.


The primary allergens in the Alaskan Orange are dairy (from the ice cream) and alcohol. Individuals with sensitivities to these ingredients should consume this dessert cocktail with caution.


The Alaskan Orange is a decadent dessert cocktail that offers a rich blend of flavors at the cost of a higher calorie and carbohydrate content. It contains minimal protein and fat, with some potential allergens including dairy and alcohol.


The Alaskan Orange is a luxurious dessert cocktail that combines the warmth of brandy, the exotic flavor of Van Der Hum® liqueur, and the creamy sweetness of ice cream, garnished with orange zest, chocolate, and nutmeg. While it is a higher-calorie treat, it offers a unique and sophisticated flavor experience that is perfect for special occasions or as an indulgent after-dinner delight.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a cold winter day in Alaska, and I had just finished ice fishing with my husband. As we sat by the fire, trying to warm up, our neighbor Mrs. Johnson stopped by with a plate of Alaskan Orange. The citrusy aroma filled the room, and I knew I had to get my hands on the recipe.

Mrs. Johnson was kind enough to share her secret recipe with me. She explained that Alaskan Orange was a traditional dish in the area, passed down through generations. The recipe was simple yet delicious, a perfect combination of tangy oranges and sweet syrup.

To make Alaskan Orange, you start by peeling and slicing fresh oranges. Then, you simmer them in a pot with sugar, water, and a hint of cinnamon. The oranges slowly absorb the flavors, creating a mouthwatering dish that is perfect for any occasion.

As I followed Mrs. Johnson's instructions and cooked my first batch of Alaskan Orange, the scent of citrus filled my kitchen. The oranges turned a vibrant shade of orange, and the syrup thickened to a perfect consistency. I couldn't wait to taste the final result.

When I finally took a bite of the Alaskan Orange, I was transported to a winter wonderland. The tangy oranges paired perfectly with the sweet syrup, creating a burst of flavor in every bite. It was a dish that warmed both the body and the soul, a true taste of Alaska.

Since that day, Alaskan Orange has become a staple in my kitchen. I make it for special occasions, family gatherings, and even just for myself on a quiet evening. It never fails to bring a smile to my face and a warmth to my heart.

Over the years, I have shared the recipe for Alaskan Orange with friends and family. Each time, I pass on Mrs. Johnson's tradition, keeping the dish alive for future generations to enjoy. It is a recipe that holds a special place in my heart, a reminder of the kindness and generosity of my neighbors in Alaska.

As I sit by the fire on another cold winter day, enjoying a bowl of Alaskan Orange, I am grateful for the memories and traditions that have enriched my life. The recipe may be simple, but its flavors are complex and unforgettable. And as long as I have oranges, sugar, and cinnamon in my kitchen, I know that a taste of Alaska is never far away.


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