Yield: 20 Servings
Measure | Ingredient |
---|---|
4.00 \N | Egg whites |
1.00 \N | Fifth dry white wine |
½ cup | Fresh lemon juice |
1.00 tablespoon | Lemon rind; grated |
1.00 cup | Honey |
6.00 cup | Milk |
1.00 quart | Half-and-half |
1.00 \N | Nutmeg; freshly grated |
Beat egg whites until stiff and set aside. Combine wine, lemon juice, zest and honey in a large saucepan. Heat, stirring, until warm, then slowly add milk and cream. Continue to heat and stir until mixture is frothy; remove from heat. Fold in egg whites and serve in mugs with a sprinkling of nutmeg on top.
Per Serving: 190 calories, 5 g protein, 20 g carbohydrate, 8 g fat, 5 g saturated fat, 28 mg cholesterol, 68 mg sodium, no fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA