Home > Eat > Recipe > Recipe: Leche Merengada

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.***

dessert
drinks
winter
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

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

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

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

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
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

Loading ... Loading ...
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

Loading ... Loading ...
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

Loading ... Loading ...
comments
Leave A Comment

You must be logged in to post a comment.

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

dessert

MORE RECIPES WITH dessert

drinks

MORE RECIPES WITH drinks

winter

MORE RECIPES WITH winter

instagram

join us on instagram

instagram

join us on instagram

Out Now!

Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)

Skip to toolbar