Prep 5 mins
Cook 0 mins
This old recipe is one of my favorites. Originally from Esther Shank's Mennonite cookbook, I tweaked it just a bit. This recipe predates worries about raw eggs, so you might consider using an egg substitute instead.
- Combine all ingredients in a large glass and whisk.
- OR combine all ingredients in a blender and process until frothy.
While tasty was a little disappoint as I thought the orange would shine through a little more. Made as written using 1 tablespoon Splenda. Thanks for the post
I did not add any sugar. I tried this with both regular milk and skim. Regular milk will curdle a bit with orange juice and the skim milk doesnt.