We have an overabundance of fresh eggs right now. That is kind of the nature of chicken keeping I'm learning. All winter long--no eggs, no eggs...then spring and summer hit and it's OMG EGGS! I've been trying to come up with ways to use eggs other than the old stand-byes and I came across this old-school recipe that with some minor tweaks has become one of the kids' favorites over the last few weeks. This is a really great way to get some healthy calories into little ones who aren't big into breakfast. It is also an awesome before-bed snack. You don't need fresh eggs to make this--of course, they will taste the best, but the hot water does technically "cook" the eggs in this drink if you are worried about food-borne pathogens.
Boil 2 cups of water
In a blender combine:
1 heaping teaspoon butter
1 heaping teaspoon coconut oil
1 tablespoon of honey (or to taste)
pinch of tumeric
dash of nutmeg
shake of cinnamon
1/4 teaspoon vanilla
While the blender is running
slowly (carefully!) pour the boiling water into the egg mixture
increase speed of blender and mix until frothy
pour into cups
* This recipe is generally fine for those who are lactose-sensitive as butter doesn't contain the milk protein that many people are unable to digest. That said, if you don't do butter you can substitute a different healthy fat or oil in the recipe, you could also just add a bit more coconut oil.
* for a more hot-chocolate like drink try adding a heaping teaspoon of cocoa powder.