Mexican Egg Cream

Name: Mexican Egg Cream
Yield: 4 servings
Ingredients: 1 c. half and half or skim milk; 1/4 c. egg substitute; 2 Tbsp. chocolate syrup; 2 tsp. instant coffee; 1 tsp. vanilla extract; 1/2 tsp. almond extract; club soda

Vegetarian Dairy

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Ingredients

1 c. half and half or skim milk ⓘ
1/4 c. egg substitute ⓘ
2 Tbsp. chocolate syrup ⓘ
2 tsp. instant coffee
1 tsp. vanilla extract ⓘ
1/2 tsp. almond extract ⓘ
club soda ⓘ

Instructions

In blender, combine half and half, egg substitute, chocolate syrup, instant coffee, vanilla and almond extracts. Blend smooth. Refrigerate.

Nutrition & Diet Analysis (per serving)

342 kcal 17% DV

Protein Fat Carbs

Macronutrients

Protein 4.5g 9% DV

Total Fat 6.3g 8% DV

Carbs 51.9g 19% DV

Fiber 0.1g

Sugar 39g 78% DV

Electrolytes

Sodium 245.3mg 11% DV

Potassium 215.3mg 5% DV

Cholesterol 1.5mg 1% DV

Vitamins & Minerals

Vitamin A 49.8mcg 6% DV

Vitamin C 4mg 4% DV

Vitamin D 0.8mcg 4% DV

Calcium 127.5mg 10% DV

Iron 2mg 11% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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