Leche Merengada Recipe: the refreshing drink for this summer

Meringue milk or Leche Merengada is one of the most refreshing and traditional summer drinks in Spain. It is a milk flavoured with lemon and cinnamon to which a little meringue is added to give it a much creamier texture. This recipe was already included in the book El Arte de repostería by Juan de la Mata (1747) under the bombastic name of “delicious iced milk”. Let’s start with the recipe!


  • 750 ml of milk
  • 60 g sugar (for the milk)
  • The zest of a lemon
  • 1 stick of cinnamon
  • 2 egg whites
  • 50 g sugar (for the meringue)
  • A pinch of powdered cinnamon for decoration

How to Make the Leche Merengada Recipe:

  1. In a saucepan over medium heat, put the milk, the cinnamon stick opened to leave more flavour, the lemon zest and the sugar.
  2. Bring the milk to a boil, remove from the heat and let it sit until it cools down to room temperature.
  3. Once the milk has cooled, place in the fridge for 2 hours or until the milk is cold.
  4. Strain the milk (to remove the cinnamon stick and lemon peel) and put it in the fridge again to keep it cold.
  5. Beat the egg whites until stiff and add the sugar. Continue beating until well blended. Add this meringue to the milk little by little and with circular movements.
  6. Place the meringue milk in a large mould, cover it and put it in the freezer. Beat this mixture to avoid excessive crystallization.
  7. Remove from the freezer twice for a total of two hours (once per hour) and beat the mixture well to obtain a creamy texture. Serve sprinkled with powdered cinnamon in glasses or cups and that is it!

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