CONTRIBUTED BY: DR. RAY PEAT
2 cups freshly squeezed sweet, strained orange juice
2 cups milk (1% recommended for adults to keep fat content low)
2 Tbsp pure cane sugar
1 raw egg, pastured (Under tips below. Read how to prepare a raw egg for your safety.)
PREPARATION AND COOKING TIME
Prep time: 15 minutes
Combine all ingredients in a blender and beat until frothy.
SOME TIPS AND COMMENTS
1. If the orange juice is NOT sweet, it could curdle the milk. If you add a pinch of baking soda to it, curdling should be eliminated. We recommend using the sweetest orange juice you can find which will automatically be lower in acidity and will not easily curdle.
2. If you are concerned about consuming a raw egg, boil water and when it boils, pull the pan off the burner and place the egg in the shell into it for three minutes. This will kill all bacteria on the shell and slightly cook the egg inside. If the shell is not cracked, the inside of an egg is sterile.
3. Some people prefer to drink orange juice through a straw to protect their teeth from acidity.
Serve immediately and enjoy!