When I was young, growing up in a household full of siblings, my mother would give us eggnog when we were sick. It wasn't until I was older that I had any idea that other people associated it with Holidays, or that they put other substances in it that were NOT healthy. For us, it was something special, made just for us when we were sick, or made when we wanted a drinkable snack.

Today, eggnog is one of my "go to" drinks for making the base of a smoothie, or just to get a little extra protein when I am feeling wrung out. Eggs are a rich source of vitamins and minerals, and combined with milk, they pack a real nutritional punch.

This recipe DOES use sugar! I don't get warped out about sugar. If something tastes better with it, I use it! I'm not eating a lot of processed foods with hidden sugars, so I used sugar where it makes a difference, and it is not enough to blight my life!

Farm fresh eggs are one of the best sources of probiotics! They contain a wide variety of microbes which aid in building the immune system and stabilizing digestion.Until you cook them.

Commercial eggs are washed (removing the protective coating on them), handled in factory conditions (exposing them to the potential for mass contamination), and then stored, sometimes for months, before they get to you (giving them ample time for any contamination to grow into a serious infectious pathogen).

So use only fresh eggs for this.

If you cannot handle egg whites, just substitute 2 egg yolks for each whole egg.

Ma's Eggnog

Put this in a blender.

• 1 egg
• 2-4 TBSP sugar, honey, maple sugar, or other sweetener
• 1/4 tsp vanilla
• Dash nutmeg
• Fill with milk to the 2 cup line. (Cream makes it richer.)

Blend until smooth.

For variety, add 1 ripe banana.

May also use this as the base for a smoothie, or substitute yogurt or juice for the milk.