Ingredients for Leche Merengada Frozen Spanish Meringue Drink
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How to Make Leche Merengada Frozen Spanish Meringue Drink
- In a saucepan, combine 4 cups whole milk, 1 cinnamon stick, and the zest of 1 lemon. Add 1 cup granulated sugar.
- Bring the mixture to a simmer over medium heat, stirring constantly with a wooden spoon until the sugar dissolves (about 5 minutes).
- Remove from heat, pour into a bowl, and let cool completely to room temperature. Remove the cinnamon stick and lemon zest.
- Once cooled, chill the milk mixture in the refrigerator until very cold but not frozen (at least 2 hours).
- In a separate clean, dry bowl, beat 4 large egg whites with a pinch of salt until soft peaks form.
- Gradually add 1 cup powdered sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold the meringue into the chilled milk mixture in two additions, being careful not to deflate the meringue.
- Refrigerate the Leche Merengada for at least 30 minutes to allow flavors to meld.
- For a perfectly frozen texture, freeze for 15-20 minutes before serving. If freezing completely, blend with an immersion blender until smooth before serving.
- Serve in tall glasses, generously dusted with ground cinnamon. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
168g
Fat
16g
Carbs
13g
