📝 About This Recipe
Leche Merengada is Spain’s most beloved summer classic, a nostalgic cross between a milkshake and a delicate frozen sorbet. Infused with the aromatic warmth of Ceylon cinnamon and the bright zest of Mediterranean lemons, this dairy-based treat is lightened by folding in airy meringue peaks. It is a refreshing, velvety masterpiece that captures the essence of a sunny afternoon in a Madrid plaza.
🥗 Ingredients
The Infusion Base
- 4 cups Whole Milk (high-quality full fat for best texture)
- 1 cup Granulated Sugar (divided into 3/4 cup for milk and 1/4 cup for meringue)
- 2 pieces Cinnamon Sticks (preferably Ceylon/Spanish cinnamon)
- 1 large Lemon (peel only, avoid the bitter white pith)
- 1/2 piece Vanilla Bean (split lengthwise)
- 1 pinch Salt (to balance the sweetness)
The Meringue
- 3 large Egg Whites (at room temperature)
- 1/4 teaspoon Cream of Tartar (to stabilize the peaks)
- 2 tablespoons Confectioners' Sugar (for a smoother finish)
For Garnish
- 1 teaspoon Ground Cinnamon (for dusting)
- 4-6 sprigs Fresh Mint (optional for color)
- 1 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, combine the whole milk, 3/4 cup of granulated sugar, cinnamon sticks, lemon peel, the scraped seeds of the vanilla bean, and the pinch of salt.
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2
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar dissolves completely.
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3
Once simmering, reduce the heat to low and let the flavors infuse for 10-12 minutes. Do not let the milk come to a rolling boil, as this can change the protein structure.
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4
Remove the pan from the heat. Pour the mixture through a fine-mesh strainer into a large glass bowl to remove the cinnamon sticks, lemon peel, and vanilla pod.
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5
Allow the infused milk to cool to room temperature, then cover with plastic wrap and refrigerate for at least 3 hours, or until thoroughly chilled.
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6
Once the milk is cold, place it in the freezer for about 45-60 minutes until it starts to form ice crystals around the edges (slushy consistency).
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7
While the milk is chilling in the freezer, prepare the meringue. In a clean, grease-free bowl, beat the egg whites and cream of tartar until soft peaks form.
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8
Slowly add the remaining 1/4 cup of granulated sugar and the confectioners' sugar one tablespoon at a time, whisking constantly until stiff, glossy peaks form.
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9
Remove the semi-frozen milk from the freezer and whisk it vigorously to break up any large ice chunks until it reaches a uniform slushy texture.
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10
Gently fold the meringue into the cold milk mixture using a rubber spatula. Use a slow, circular motion to maintain the airiness of the egg whites.
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11
For a 'granizado' style, return the mixture to the freezer for another 30 minutes, stirring once halfway through. For a 'milkshake' style, serve immediately.
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12
Pour the Leche Merengada into chilled tall glasses or glass coupes.
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13
Generously dust the top of each drink with ground cinnamon and a sprinkle of fresh lemon zest.
💡 Chef's Tips
Use only the yellow part of the lemon peel; any white pith will make the drink bitter. For an even creamier result, replace 1/2 cup of milk with heavy cream. Ensure your whisk and bowl for the egg whites are perfectly clean; even a drop of fat will prevent them from peaking. If you prefer a smoother texture, you can process the final frozen mixture in a blender for 5 seconds before serving. To make it vegan, use barista-style oat milk and an aquafaba-based meringue.
🍽️ Serving Suggestions
Serve with 'Lenguas de Gato' (Cat's Tongue cookies) or light wafers for a classic pairing. Enjoy alongside a slice of warm 'Bizcocho' (Spanish sponge cake). Pair with fresh seasonal berries like raspberries or strawberries to cut through the sweetness. For an adult twist, add a splash of Spanish Brandy or Licor 43 to the milk base before freezing. Serve in frosted glasses that have been kept in the freezer for 20 minutes.