I recently cared for a pediatric patient whom his parents lovingly identified as an ‘eggnog addict‘.
Upon awakening from anesthesia the parents had his sippy cup on the ready loaded with milk. This little guy, with eyes closed, muffled a word I couldn’t quite understand. His parents giggled as he repeated it over and over.
They interpreted his request for me – it was eggnog! Apparently, milk wasn’t going to cut it and luckily his parents also packed his favorite holiday drink. I took a peek at the ingredient list on the plastic eggnog bottle and I knew it was time to find a healthier version.
This recipe is amended from Chocolatecoveredkatie.com. The ingredients are so healthy that yes, you can have your eggnog for breakfast or feed it to your toddler without parental guilt.
Eggnog For Breakfast Recipe
Ingredients:
1 cup of milk your choice (soy, whole milk, coconut milk, etc.) – it’s thicker and richer with a high fat milk.
1/2 cup of silken firm tofu – the silken part is important
1/2 tsp lemon juice
1/8 tsp salt
3 tsp sugar your choice (use a sugar substitute, evaporated cane juice sugar, etc.)
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger and nutmeg
a dash of cloves
~This can also be made into an adult drink by adding a shot of rum.
Instructions:
Using what ever blending device you have, mix everything until smooth – enjoy!