Mexican Egg Cream - cooking recipe
Ingredients
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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
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In blender, combine half and half, egg substitute, chocolate syrup, instant coffee, vanilla and almond extracts. Blend smooth. Refrigerate.
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