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.
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READY IN: 120hrs
SERVES: 1
YIELD: 1 lg glass
UNITS: US
INGREDIENTS
Nutrition- 1cup milk
- 1⁄2cup powdered milk
- 1teaspoon vanilla
- 2tablespoons honey
- 1
- 1pinch nutmeg
- tiny pinch kosher salt
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DIRECTIONS
- Add milk a little at a time to powdered milk, stirring or whisking until smooth. Then add remaining ingredients and stir or whisk.
- OR combine all ingredients in a blender and process until frothy.
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