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Homemade leche merengada
5 from 3 votes

Easy leche merengada recipe

How to make this creamy yet light, 100% natural cinnamon-lemony milk drink
Print Recipe
Cook Time:10 mins
Resting time:2 hrs
Total Time:2 hrs 10 mins


  • 4 Cups milk
  • 1-2 zest unwaxed lemons
  • 1-2 sticks Ceylon cinnamon
  • 2 tablespoons sugar (or alternative like eritriol or xylitol)
  • ground cinnamon for decoration


  • Wash the lemon and take the yellow part of the peel. Break the cinnamon sticks so they the emit more fragrance. Gather all ingredients together in a pot (cinnamon, milk and sugar - or your sweetener of choice).
    Lemon zest and cinnamon for leche merengada
  • Gather all ingredients in a pot and heat up (medium heat) until the liquid is hot. Put down on low heat as soon as it begins to boil, so you can simmer for around 5-10 minutes. Stir regularly.
    Simmering lemon peel and cinnamon
  • Take away from the heat before the mixture boils. Let cool and strain the solids.
    Straining lemon peel and cinnamon from leche merengada
  • When it’s not warm anymore, cool in the fridge. It’s traditionally served chilled, but warm is actually also delicious. Enjoy with some extra ground cinnamon as decoration!
    Homemade leche merengada


For the lemon rind, you can use the leftovers lemons from making lemon juice or lemonade with a citrus juicer. Just wash the fruit before and try using only the yellow part, since the white pit is bitter.


Calories: 240kcal
Course: Dessert, Drinks
Cuisine: Spanish
Keyword: caffeine free, cold drink, lemon, spices, vegan, with milk
Servings: 4 Servings
Calories: 240kcal