Variations of leche merengada

What is the classic leche merengada?

A traditional Spanish summer drink: milk simmered with a cinnamon stick, lemon zest and sugar, cooled, then folded with a meringue of egg whites and sugar. In a recipe from Fascinating Spain it is frozen and beaten twice to get a creamy, ice-crystal-free texture. The same site says an early version called “delicious iced milk” appears in Juan de la Mata’s 1747 cookbook.

Texture variations

• Chilled: serve it cold from the fridge without freezing, as some people prefer.
• Frozen: freeze it and beat it once an hour for two hours, as the Fascinating Spain recipe does, for a creamy, soft-frozen result.
• Ice cream machine: some cooks freeze it in an ice cream maker, following the maker’s instructions.

Flavor variations

• Some modern versions add vanilla or orange-blossom water.
• A few drops of coffee, which some cooks add.
• A pinch of ground cinnamon on top, which is the usual finish.

Lighter or safer versions

• Pasteurized egg whites, because classic recipes leave them uncooked.
• Less sugar, though the meringue needs some.
• Lactose-free milk for people who cannot digest lactose.

Tips

Let the milk cool fully before folding in the meringue. Fold with circular motions to keep the air in. Serve cold in glasses and dust with cinnamon.

Allergy note

Contains milk and egg.

Serving ideas

Serve it in tall glasses on a hot day, in small cups as dessert, or as a scoop in a bowl if you freeze it. Cinnamon on top is traditional. Store covered in the fridge and drink the same day if it contains uncooked whites; keep the frozen version covered in the freezer and let it soften a little before serving.

If you want a dairy-free take, there are no verified standard recipes, so treat any plant-milk version as your own adaptation.