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Recipe: Leche Merengada

dessert
drinks
winter
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This sweet sip will make the perfect follow-up to a plate of tapas. It comes to Khoollect from author Kay Plunkett-Hogge. Here’s what she said about this milk-based beverage:

‘A frothy concoction with its origins in eighteenth-century Madrid, this is often turned into an ice cream or frozen treat. But I like this drinkable version. It’s a perfect shot of sweetness at the end of a tapas repast. My version has a dash of Spanish brandy as well… and why not?’

 

Leche Merengada

Love Spanish food and drinks?

Try Kay’s recipe for a classic Spanish tortilla.

A Sherry & A Little Plate of Tapas by Kay Plunkett-Hogge is published by Mitchell Beazley, £15.99
Image credits: Tamin Jones

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Preparation Time125 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves6-8

LevelEasy


ingredients

500ml (18fl oz) milk

zest of ½ lemon

1 cinnamon stick

100g (3½ oz) caster (superfine) sugar

125ml (4fl oz) Spanish brandy (I like Torres 10 year old)

2 egg whites

ground cinnamon, to serve

Love Spanish food and drinks?

Try Kay’s recipe for a classic Spanish tortilla.

A Sherry & A Little Plate of Tapas by Kay Plunkett-Hogge is published by Mitchell Beazley, £15.99
Image credits: Tamin Jones

1

In a pan bring the milk, lemon zest, cinnamon stick and 70g of sugar to the boil. Turn down the heat and simmer for 4–5 minutes. Remove from the heat and allow to cool. Discard the cinnamon stick and strain through muslin or a clean J-cloth.

2

Stir the brandy into the milk and chill for an hour or so. Beat the egg whites with the remaining sugar until stiff peaks appear and if you turn it upside down it won’t fall on your head!

3

Fold the egg whites into the cold milk until well combined. Cover and place in the freezer for a couple of hours. Remove and either whisk or stir vigorously to a flamenco beat. Serve in small chilled glasses with a sprinkling of cinnamon.

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Preparation Time125 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves6-8

LevelEasy


ingredients

500ml (18fl oz) milk

zest of ½ lemon

1 cinnamon stick

100g (3½ oz) caster (superfine) sugar

125ml (4fl oz) Spanish brandy (I like Torres 10 year old)

2 egg whites

ground cinnamon, to serve

Love Spanish food and drinks?

Try Kay’s recipe for a classic Spanish tortilla.

A Sherry & A Little Plate of Tapas by Kay Plunkett-Hogge is published by Mitchell Beazley, £15.99
Image credits: Tamin Jones

1

In a pan bring the milk, lemon zest, cinnamon stick and 70g of sugar to the boil. Turn down the heat and simmer for 4–5 minutes. Remove from the heat and allow to cool. Discard the cinnamon stick and strain through muslin or a clean J-cloth.

2

Stir the brandy into the milk and chill for an hour or so. Beat the egg whites with the remaining sugar until stiff peaks appear and if you turn it upside down it won’t fall on your head!

3

Fold the egg whites into the cold milk until well combined. Cover and place in the freezer for a couple of hours. Remove and either whisk or stir vigorously to a flamenco beat. Serve in small chilled glasses with a sprinkling of cinnamon.

SHOW MORE
SHOW LESS

This sweet sip will make the perfect follow-up to a plate of tapas. It comes to Khoollect from author Kay Plunkett-Hogge. Here’s what she said about this milk-based beverage:

‘A frothy concoction with its origins in eighteenth-century Madrid, this is often turned into an ice cream or frozen treat. But I like this drinkable version. It’s a perfect shot of sweetness at the end of a tapas repast. My version has a dash of Spanish brandy as well… and why not?’

 

Leche Merengada

1

In a pan bring the milk, lemon zest, cinnamon stick and 70g of sugar to the boil. Turn down the heat and simmer for 4–5 minutes. Remove from the heat and allow to cool. Discard the cinnamon stick and strain through muslin or a clean J-cloth.

2

Stir the brandy into the milk and chill for an hour or so. Beat the egg whites with the remaining sugar until stiff peaks appear and if you turn it upside down it won’t fall on your head!

3

Fold the egg whites into the cold milk until well combined. Cover and place in the freezer for a couple of hours. Remove and either whisk or stir vigorously to a flamenco beat. Serve in small chilled glasses with a sprinkling of cinnamon.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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