When I was girl my mom would make a special milkshake for me when I was too sick to eat anything. So when Everett got a canker sore in his mouth and would not eat anything I set out to recreate my mom’s milkshake. All she gave me to go on was milk, vanilla and egg. The result was watery and bland. As I mulled it over a thought hit me. Eggnog. My mom’s milkshake was the same base as eggnog. I knew I just needed something to sweeten the shake up and alter the measurements a little.
Since I was planning on giving it to my toddler, the next task was to figure out how to cook the eggs. I did not have any pasteurized eggs or powder around. The first time I made the milkshake I cooked the egg in in a water bath. Set a bowl over a pot of simmering water and whisk the egg until the the thermometer read 160 degrees; but, I felt the taste was a little off. I can’t say if it was the cooked egg or the lack of sugar. My first thought was to add the sugar to the egg then I figured hey why not cook all the ingredients together. It took a long time to get the mixture up to 160 degrees. I think next time I will just heat it in a sauce pan.
1 cup milk
1 to 1 1/2 tbsp sugar
1/4-1/2 tsp vanilla
Heat a pot over medium heat; bring to a simmer. Place a heat prof bowl over the pot. The bowl should not touch the water. Whisk the egg in the bowl until combined. Add the sugar and beat well. Add the milk, sugar and vanilla mixing well. Heat the mixture until a thermometer inserted reads about 160 degrees. If heating in a sauce pan, add all the ingredients to the sauce pan and heat on low heat, stirring constantly. Remove from heat and cool. Place in the refrigerator until cold.
If you do not have any concerns about Salmonella, then by all means mix all the ingredients in the blender and bottoms up.