Egg Cream

Prep Time: 5 minutes

Cooking Time: none

Yield: 3 servings

Ingredients:

1 large egg

2 cups soy, rice, or almond milk

1/2 cup silken tofu

2 tablespoons maple syrup

1 teaspoon vanilla

1/2 teaspoon nutmeg/cinnamon

Directions:

1. Pour ingredients into a blender and mix until thick.

2. Cover. Chill for at least 2 hours. Serve cold.

Variations:

Try half soda water, half egg cream for a bubbly treat. Use orange extract instead of vanilla for a fruity taste.