Recipe: Leche Merengada
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
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.
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!
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.
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.
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!
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.
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
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.
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!
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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