Egg Nog Delight
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6 Red Rose English Breakfast tea bags -
2 eggs -
1 can (14 oz.) sweetened condensed milk -
1 teaspoon vanilla extract -
1/4 teaspoon salt -
1 quart milk -
1/2 pint whipping cream -
Ground nutmeg
Brew Red Rose tea bags in 1 cup boiling water. Steep for 5 minutes. Remove tea bags. Cool tea. Add beaten eggs, condensed milk, vanilla, salt, tea, milk and mix well. Serve in mugs. Top each mug with whipping cream and ground nutmeg. |
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