Mexican Egg Cream - cooking recipe

Ingredients

1 c. half and half or skim milk
1/4 c. egg substitute
2 Tbsp. chocolate syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract
club soda

Preparation

In blender, combine half and half, egg substitute, chocolate syrup, instant coffee, vanilla and almond extracts. Blend smooth. Refrigerate.