Recipe: Egg Cream

Prep Time:
5 minutes
Yields:
3 servings
Ingredients:
1 large egg
2 cups soy, rice or almond milk
1/2 cup silken tofu
2 tablespoon maple syrup
1 teaspoon vanilla
1/2 teaspoon nutmeg/cinnamon
Directions:
  1. Pour ingredients into a blender and mix until thick.
  2. Cover and chill for at least 2 hours.
  3. Serve cold.
Notes:
  • For a bubbly treat replace 1 cup soda water for 1 cup milk.
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“Prior to Integrative Nutrition, I worked as an IT usability analyst in a fast-paced corporate environment. Recognizing the need to shift toward a healthier way of living as well as making my passion a priority, I found the school. At Integrative Nutrition, I learned the skills required to coach others, to market my business, and began seeing clients prior to graduation. I continue to take small steps each day, gradually building my practice and keeping myself open to the many opportunities that continue to present themselves.”

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