I can’t believe it’s already April! While the nice weather and beautiful flowers definitely brighten the day (literally)

April also means….. 2 weeks until the ACT and 1 month until APs!!!!! Anyways, before all that madness kicks in for good, it’s spring break. So for today, let’s relax and take a nice relaxing drink.

What drink? Well, I was browsing around some blogs and coincidentally, quite of few of them raved about Starbucks Nitro cold brew. I’d never had it, but the posts brought up memories of the AMAZING nitro tea I had when I visited the Reserve Roastery. I (and most people) don’t have a nitrogen machine sitting around, but… I did have plenty of eggs. So… Here’s my solution

 (mine) vs. 

Cool, right? I used Celestial Seasoning’s Gingerbread Spice tea and it was AMAZING. The egg white actually transformed into a creamy, light  merengue floating on the fragrant tea! The only downside is that the recipe doesn’t work with cold beverages, but at least in my books, it’s never too hot for a steaming cup of joe! Onto the recipe!

Ingredients

• 300 ml fresh brewed coffee or tea
• 1 egg white
• Sugar or sweetner, optional, to taste

Directions

1. Brew beverage of choice. If using teas, use double or triple strength for maximum flavor
2. Pour hot tea into blender with egg white and sweetener if using. Pulse on high for about 1min, until extremely foam
3. Pour, serve and enjoy!

[\recipe]

Note: For those squeamish about eating raw egg whites, don’t worry. The hot tea cooks the merengue. However, it’s still advisable to use the freshest eggs possible, but that goes for any dish!

Well, that was a success. I hope everyone has a great (hopefully relaxing) week. Until next time. Bye!

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