3 1/2 cups coconut or almond milk
1 scoop RGN Collagen Protein, vanilla
6 egg yolks
1/3 cup honey, maple syrup or monk fruit maple syrup
1/4 cup ghee
1 vanilla bean split or 3 teaspoons of vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Pinch of sea salt
In a small bowl combine 1/2 cup of milk with collagen protein and stir well and set aside for 3-5 minutes.
Add egg yolks and honey(or syrup) and beat with a hand mixer, immersion blender, or good blender until light and fluffy (about 5 minutes).
Add the remaining 3 cups of milk to a medium saucepan over medium heat. Stir in the ghee, vanilla bean, nutmeg, cinnamon, and sea salt. Once the ghee dissolves, turn the heat off, cover with a tight lid and allow to steep for 10 minutes.
Once it has steeped, turn the heat on to medium low and add the collagen mixture while continuously stirring until fully incorporated. Remove and discard the vanilla bean.
With the mixer running, slowly add the warm milk to the fluffy egg yolks in small batches to prevent the eggs from curdling. Once the milk is added move the speed to high and mix until thick and frothy. Serve warm.