Blueberry Eggnog
A cheerful drink that can be made all year round, not just during the winter holidays. This recipe comes to us from Queensweater (Heather), and is a special holiday treat.
As IC bladders can be sensitive, and some amongst us have weakened immune systems from related conditions, it is best to only use eggs that are pasteurized in this recipe as you will be eating them raw. Equal amounts of pasteurized egg whites can also be used for those who are sensitive to yolks (such as IBSers).
You can easily multiple this recipe as many times over as you need. Perfect with a warm roll or a ginger snap cookie.
Blueberry Eggnog
1 large egg or equal amounts of pasteurized egg whites
1/4 cup milk
1 tsp honey
¼ cup fresh or frozen (thawed) blueberries
Combine all the ingredients in a blender, and blitz at high speed until smooth. Serve chilled.
Makes one 8 oz serving