Substitute for Cream in Tea or Coffee
A Victorian-era dairy substitute using egg white and butter to create a cream-like addition for hot beverages. When properly emulsified, this creates a frothy, rich alternative to cream.
Ingredients
- 1 whole Egg white, from 1 large egg (Should be at room temperature for better frothing)
- 0.25 teaspoon Butter, softened (A very small amount; should be soft but not melted)
- 1 cup Hot coffee or tea (Freshly brewed and hot)
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Instructions
- 1Beat the egg white vigorously with a whisk or fork until it forms a light, frothy consistency with soft peaks
- 2Add the small amount of softened butter to the beaten egg white and mix thoroughly until well combined and the mixture is smooth
- 3Pour the hot coffee or tea into the egg white mixture very gradually, a small amount at a time, stirring constantly to prevent curdling. Continue adding and stirring until all the beverage is incorporated
- 4Once fully combined and smooth, serve the beverage immediately while still hot and frothy
