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.

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