Quick Eggnog Breakfast Drink

From my favorite cookbook, Esther Shank's Mennonite Country-Style Recipes. I've tweaked it just a bit. This recipe predates worries about raw eggs, so you might want to use an egg substitute.

• Ready In: 120 hrs
• Serves: 1
• Yields: 1 lg glass

Ingredients

• 1  cup milk
• 1⁄2 cup powdered milk
• 1  teaspoon vanilla
• 2  tablespoons honey
• 1  egg
• 1  pinch nutmeg
•  tiny pinch kosher salt

Directions

1. Add milk a little at a time to powdered milk, stirring or whisking until smooth. Then add remaining ingredients and stir or whisk.
2. OR combine all ingredients in a blender and process until frothy.