Name: Leche Merengada: Spanish Icy Cinnamon Milk with Fluffy Egg White Foam Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 20 min
Cuisine: Spanish
Ingredients: 750 ml milk; 80 g white sugar; 1 cinnamon stick; 1 lemon (zest only); 90 ml egg whites (approximately from 3 eggs); 1 pinch salt; Cinnamon powder to taste

Description

Leche Merengada is a traditional Spanish frozen cinnamon milk drink from southern Spain, featuring milk infused with cinnamon and lemon peel, combined with a fluffy whipped egg white topping. This refreshing summer treat is perfect for kids and adults alike, offering a unique icy texture and delightful aromatic flavors.

Ingredients

Main Ingredients

750 ml milk
80 g white sugar
1 cinnamon stick
1 lemon (zest only)
90 ml egg whites (approximately from 3 eggs)
1 pinch salt

Topping

Cinnamon powder to taste

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Instructions

Infuse the milk: In a saucepan, combine the milk, cinnamon stick, 4 tablespoons of sugar, and the lemon zest. Gently heat the mixture until it just begins to steam, being careful not to let it boil.
Let it steep: Remove the saucepan from heat, cover, and let the milk infuse for 15 to 20 minutes to absorb the cinnamon and lemon flavors before straining out the cinnamon stick and lemon peel.
Cool down: Allow the infused milk to cool to room temperature for about 10 minutes to prepare for freezing.
Partially freeze the milk: Pour the milk into a shallow, freezer-safe dish and place it in the freezer for 2 to 3 hours until very cold and slightly slushy around the edges but not fully solid.
Whip the egg whites: While the milk chills, whip the egg whites with the remaining sugar and a small lemon juice squeeze (about 1/4 teaspoon) to stiff peaks that hold their shape when the whisk is lifted.
Fold whites into milk: Reserve a small spoonful of whipped egg whites per glass for decorating. Gently fold the remaining whipped whites into the chilled milk until combined and a light foam forms.
Serve: Pour the foamy mixture into glasses, top each with the reserved dollop of whipped egg white, and dust with ground cinnamon just before serving.

Notes

Best served immediately while still cold and foamy for optimal texture and flavor.
Serve in chilled glasses for an extra refreshing touch.
Not meant to be stored; the foam settles quickly, so prepare just before serving.
If the foam settles, give the drink a quick stir to revive the texture.
Use pasteurized egg whites instead of raw eggs to reduce the risk of foodborne illness, especially important when serving to children, pregnant individuals, older adults, or immunocompromised persons.