Super Nourishing Custard Drink

5 from 4 votes

This subtly sweet and cinnamon spiced custard drink will really remind you of eggnog! It contains approximately 20 grams of protein and makes a nutritious pairing to any meal or an evening treat.

Prep Time10

Total Time10

Course: Appetizer, Breakfast, Snack

Cuisine: American

Servings: person

Calories: 336kcal

Author: Christy Faber

Ingredients

1 cup whole milk
1 tbsp 10% cream optional
1 tbsp honey
1 pinch nutmeg
2 pinches cinnamon
¼ tsp pure vanilla extract optional
1 pinch sea salt
2 large eggs

Instructions

In a medium saucepan, combine the whole milk, cream, honey, nutmeg, cinnamon, vanilla, and a pinch of salt. Warm the mixture over medium-low heat until just before a simmer, stirring occasionally to ensure that the ingredients are well combined. Be careful not to let the mixture boil.
While the milk mixture is heating up, whisk the eggs in a separate bowl using an immersion blender or a handheld milk frother. Continue whisking until the eggs are light and frothy.
Once the milk mixture is warm, slowly stream it into the bowl with the whisked eggs while continuously mixing. This step is crucial because you do not want to shock the eggs with the heat from the milk and cook them on contact. Be sure to pour the milk mixture into the eggs very slowly.
Once the milk mixture has been fully incorporated into the eggs, pour the custard into a large mug. Sprinkle a bit of cinnamon on top for added flavor and enjoyment.
Serve your custard breakfast drink warm and enjoy!

Notes

Don't let the milk mixture boil. Take it off the heat just before it starts to simmer.
When incorporating the milk mixture into the eggs, it's important to do it very slowly while mixing vigorously. This will help prevent the eggs from cooking on contact with the hot milk and ensure a smooth, creamy texture.
Serve immediately: Custard drink is best enjoyed warm.
I've never had a problem with the eggs cooking on contact with the warm milk mixture but my friend did. What I recommended to her was to take a small spoonful of the milk and gradually mix it into the eggs. By slowly increasing the temperature and continuously stirring, the eggs will be "tempered" before you're adding the rest of the mixture. This way, you won't get bits of cooked egg.

Nutrition