How to Make Creamier Smoothies Without Cream
Cream shakes, with the exception of corn milk punch , are not my favorite. Adding full fat dairy to a cup of ethanol can cause some curdling issues, but I find it hard to enjoy them due to the heaviness of half and half and cream. However, it’s undeniable that a hint of creaminess can give a cocktail a more rounded, pleasant viscosity.
There are two ways you can add a little richness to your drink without using real cream: powdered lactic acid and leftover burrata water. The former may have to be ordered by special order (but not hard to find ), while the latter is a great way to use what would otherwise go down the drain.
Add cultured scent with lactic acid
Lactic acid is a by-product of fermentation and is what gives fermented milk products like yogurt and kefir their pungent odor. It’s mostly sour, but sour, reminiscent in the mouth of the fermented milks you’d normally find it in.
According to PUNCH , dissolving lactic acid in simple syrup is the best way to create a creamy mouthfeel without any cream. The most popular versions are often made with vanilla. PUNCH has two recipes for vanilla lactic acid syrup: a simple one that you can make with a whisk, and a much more complex one that involves an immersion circulator and a good strain.
Syrups pair especially well with fruity sweet and sour notes like orange, strawberry and pineapple to create creamy undertones and round out more acidic fruit flavors.
Add body with burrata water
I’ve written about adding burrata water to sour drinks before, and this has got to be one of my favorite party tricks (beverage category). As I explained earlier, the leftover packaging water not only gives your smoothie a rounded and creamy look, it doesn’t weigh it down at all. It creates a super stable foam without eggs:
I added the suggested ounce of burrata water to this easy PUNCH sour gin recipe and tossed it all together—first without ice (this is called a “dry cocktail”), then again with ice. The foam was impressively stable – it lasted for 20 minutes! – and the serum gave a pleasant creamy texture and a slight saltiness.
Making your own creamy, frothy egg-free smoothie is easy. Just use this plug-and-play formula:
- 2 ounces of liquor (gin and whiskey are classics here)
- 1 ounce water burrata
- 3/4 ounce lemon juice
- 3/4 oz simple syrup
- Mix everything in a shaker and shake without ice for 30 seconds. Add ice – I prefer one giant cube – and shake vigorously until the shaker is very cold. Strain into a coupe glass, admire the foam and enjoy.