Meringued milk: homemade recipe

Now that temperatures are getting warmer and the days are longer, you might feel like having a cool drink. Meringued milk is a delicious, healthy and refreshing drink that is enjoyed by young and old alike.

It is a typical drink of Spanish gastronomy based on milk and egg white, which is sweetened with sugar and flavoured with cinnamon. It is prepared in ice cream parlours and horchaterías all over Spain. 

Its origins appear to be found in Valencia. Meringued milk has been prepared for centuries. In fact, the Arabs already seasoned their dishes with cinnamon, citrus and honey. It was one of the most popular drinks in the cafés of Madrid in the late 18th century and early 19th century and is mentioned in the novel Fortunata y Jacinta by Benito Pérez Galdós.

Meringued milk is served very cold, almost frozen. Its name comes precisely from the fact that the preparation includes a meringue which is mixed with the milk to give rise to a spongy and very characteristic texture.  You can also find it as ice cream, milkshake, sorbet and even natural. This type of milk is very versatile. You can use it for a dessert, for a snack or simply to quench your thirst on a hot day.

 Milk provides an important contribution of quality proteins, calcium, carbohydrates and fat, while egg whites are a good source of high biological value proteins as they contain all the essential amino acids necessary for the proper functioning of the body.
 Its taste reminds us of childhood. Who hasn't had a glass of meringued milk as a child?

Meringued milk Recipe

Ingredients:

- 500 ml milk
- The rind of a lemon
- 1 cinnamon stick
- 75 g sugar (5 tbsp)
- 2 egg whites
- Cinnamon powder

Preparación de leche merengada

1. Put the milk in a saucepan over medium heat with the sugar, cinnamon stick and lemon rind (try to use only the yellow part of the rind, as the white is bitter).

2.  Before it starts to boil, remove the saucepan from the heat and let it infuse and cool for at least 15 minutes.

3. Strain the milk and cool it in the fridge. Once it is completely cold, freeze it. To obtain the texture, when it begins to crystallise, pass it through the mixer and repeat the process at least twice more with an interval of about two hours.

4. Beat the egg whites into peaks. Once there, add two spoonfuls of sugar

5. Add the egg whites to the milk and sprinkle with cinnamon. Serve immediately.

Tips for Making Homemade Meringued Milk

- The amount of sugar can be increased or reduced to taste, depending on whether we prefer more or less sweet.

- If you are lactose intolerant, you can prepare it with lactose-free cow's milk and if you prefer to lighten it a little, reduce the amounts of sugar and prepare it with semi-skimmed milk.

-  You can give the recipe a different touch by adding a few drops of coffee to the milk, or change the cinnamon and lemon for either orange and cloves or cardamom and ginger.

- To beat the egg whites into peaks, they must be at room temperature.