Easy leche merengada recipe
How to make this creamy yet light, 100% natural cinnamon-lemony milk drink
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Ingredients
- 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
Instructions
- Wash the lemon and take the yellow part of the peel. Break the cinnamon sticks so they the emit more fragrance.
- Gather all ingredients in a pot and heat up (medium heat) until the liquid is hot.Simmer for around 5-10 minutes while stirring regularly. Don’t let the mixture boil to avoid bitterness!
- Take away from the heat, let steep for 5-10 minutes and strain the solids when the mixture isn’t as hot anymore.
- When it’s not warm anymore, cool in the fridge.Leche merengada traditionally served chilled, but it’s also delicious served warm.Enjoy with some extra ground cinnamon as decoration!
Notes
For the lemon rind, you can use leftover lemons from making lemon juice with a citrus juicer or lemonade.
Remember to wash the fruit beforehand and only use the yellow part, as the white pith can be bitter.
Remember to wash the fruit beforehand and only use the yellow part, as the white pith can be bitter.
Nutrition
Calories: 240kcal
Servings: 4 Servings
Calories: 240kcal