Nutmeg Flips have become my newest favorite wintertime drink. Creamy, warm and satisfying, I find it especially perfect to drink as an after-dinner treat once the kids are down and I'm snuggled up on the couch watching a movie with my hubby. Love those nights!
Nutmeg Flips are super quick to pull together, like five minutes or less quick. If you're not familiar with flips, traditionally they are a warm eggnog-type drink and often include brandy. However, you don't have to drink alcohol to enjoy a good flip. We prefer our flips on the not-so-sweet side, but if you want more sweetness, that's easy to fix. Just add more! Who knew something so simple could taste so good?
Nutmeg Flips for Two
$1.37 or $.69 per serving (organic ingredients)
milk to fill two mugs (roughly 2-3 cups, depending on mug size)
whole nutmeg (or powder if you don't have the whole nuts)
2 tsp sucanat (or other sweetener)--or more, to taste
Fill both mugs nearly full with milk, about 1/2-inch lower than the amount you want to drink. Pour the milk into a saucepan. To the saucepan add an egg and sucanat. Blend for 3-5 seconds with an immersion blender until thorougly blended and uniform.* Turn on the heat to medium high, and stir occasionally as the milk mixture warms. Once the milk mixture is thoroughly steaming, remove from heat and pour into the two mugs. Top with freshly grated nutmeg (or a pinch of powder) and serve immediately. (If your flip got custardy or gritty, you cooked the egg, which means you cooked it too long. The consistency should be just a smidge thicker than whole milk--nice and creamy.)
* If you don't have an immersion blender, you can use a whisk. You will just need to whisk continuously while the milk heats to avoid clumps of egg.
Note: The egg is not fully cooked in this recipe, so
take care to use quality eggs sourced from free-ranging,
healthy chickens. And take especial care with children, the elderly,
anyone immune-compromised, or if you're pregnant, as there is a slight
risk for salmonella when consuming raw eggs.