Leche merengada (meringue milk) is a fresh drink from Spain that often accompanies ice cream. The original recipe has egg white in it: for the vegan version, you can use other types of thickener or nothing at all. Served very cold or chilled, the milk will take a thicker body on its own.
For this leche merengada I used almond milk, but you can use the milk you like the most. The flavor is sweet but refreshing: lemon zest, cinnamon, and maple syrup will make the magic.
It is an ideal drink for the summer: try it out! It takes only 5 minutes to prepare.
- 2 cups unsweetened almond milk
- Zest of one lemon
- Pinch of ground cinnamon
- 1 cinnamon stick (plus 2 to decorate)
- 2 teaspoons maple syrup (add more if you want it sweeter)
- 1 tablespoon soy cream (as a thickener)
Pour the milk into a saucepan. Grate the lemon zest and add it to the milk. Add a pinch of ground cinnamon, a cinnamon stick and a squirt of soy cream. Bring to the boil and then take off the heat. Cover the saucepan with its lid and set aside to cool at room temperature.
Remove the cinnamon stick and transfer the milk to a glass container. Put into the fridge and let cool down before serving.
If desired, serve with a cinnamon stick in the drink to decorate. If you prepare it thicker, you can add a scoop of vegan ice cream. Enjoy your leche meringada!