A refreshing twist on the classic matcha latte achieved by using milk infused with cinnamon and lemon infused
You’ve probably heard of matcha latte: the combination of milk and matcha (a special type of Japanese green tea in powdered form).
Leche merengada, a popular flavor in Spain (which is my first home country, Japan being the second), is less known worldwide.
Surprisingly, the combination of matcha and leche merengada is absolutely delicious!
In this post, I’ll guide you through making this refreshing and aromatic recipe that offers a unique and delightful taste experience.
What’s Leche merengada?
Leche merengada is a traditional Spanish dessert made with milk, sugar, cinnamon, and lemon zest.
It is typically served chilled and has a creamy texture.
The name “leche merengada” translates to “meringue milk” in English, referring to its frothy and light consistency resembling meringue.
It is a popular treat during the summer months and is often enjoyed as a refreshing dessert or beverage.
While the original recipe for leche merengada includes beaten egg whites to create a meringue, it has also come to represent the flavor of milk infused with cinnamon and lemon zest.
So, many people now enjoy this infused milk on its own as a refreshing drink. This gave me the idea to combine this fragrant infused milk with tea or matcha, and the results are truly amazing.
Ingredients to make leche merengada matcha
Time needed: 20 minutes
Leche Merengada Matcha Latte
- Make leche merengada
Peel the lemon and break the cinnamon stick.
Put them in a small pot with the milk and sugar.
Simmer for 10 minutes, stirring regularly. Don’t let it boil.
After that time, remove from heat and let sit while it cools down.
- Strain milk
Strain the milk texture. When it isn’t hot anymore, you can chill in the fridge.
- Make a matcha shot
Combine the matcha with warm water.
Fill a glass with ice cubes.
The add the leche merengada and top with the matcha shot.
- If you prefer this drink warm, you don’t need to chill the leche merengada.
Just take into consideration that it’s not possible to create the layered look (matcha on the top) when the drink is warm, because the ice cubes play a big role in layering.
- You can do your matcha the traditional way (with a matcha whisk), a handheld milk frother or by shaking in a closed jar or cocktail shaker.
- If you don’t care about making layers, you can add the matcha powder directly to the infused milk.
Leche Merengada Matcha Milk
- Simmer the lemon zest, cinnamon, sugar and milk. Stir constantly without bringing it to a boil.
- After 10 minutes, remove from heat and let rest for 5-10 minutes.When the mixture isn’t so hot anymore, you can strain the solids. Let cool further. Optionally, chill in the fridge when the mixture.
- In the meanwhile, prepare a matcha shot by combining the matcha powder with warm water.
- Fill a glass with ice cubes, pour infused milk up to around 3/4 and top with matcha.